How to Steam Littleneck Clams

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Steam Littleneck Clams

Littleneck clams are small, hard-shelled clams with a shell diameter of less than 2 inches. They are harvested on both the East and West coasts of the United States. These clams have a slightly chewy texture and a flavor that runs from sweet to salty. There are many ways to cook littleneck clams. Most often, they are served raw on the half-shell or in pasta dishes. They can also be steamed and served alone. Does this Spark an idea?

Things You'll Need

  • Live littleneck clams Scrubbing brush Water Pot, pan or kettle with tight-fitting lid Clam broth, melted butter or lemon (optional)
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Instructions

    • 1

      Check the clams to see whether they are tightly closed. Discard any clams that do not close when touched.

    • 2

      Wash the clams under cold water. Scrub the shells with a brush if necessary.

    • 3

      Add 1/4 to 1 inch of water to a pot, kettle or pan. Bring it to a boil.

    • 4

      Place the clams directly into boiling water. Cover with a tight-fitting lid.

    • 5

      Steam 5 to 10 minutes or until the clams have opened. Throw away any unopened clams.

    • 6

      Serve with clam broth, melted butter or lemon, if desired.

Tips & Warnings

  • Store live clams in a container with a slightly open lid in the refrigerator if you don't plan on steaming them immediately.

  • Before steaming, throw away clams with cracked shells and clams that do not close when touched. Those indicate dead clams, which are not fit for consumption.

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References

  • Photo Credit Drawing by Pearson Scott Foresman

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