How to Shuck Steamed Clams

Steamed clams, often referred to as steamers, require little preparation time, which makes them a nice option for a quick appetizer. As a bonus, they also are virtually fat-free and high in vitamin B-12 and iron. Steaming the clams loosens their shells, making them easier to open. Unlike opening uncooked clams, which requires a knife, opening steamed clams requires only your fingers. With a little know-how and not much effort, you can have your clams shucked, cleaned and ready for dipping into butter or sauce in no time.

Things You'll Need

• Bowls
• Tongs

Instructions

1. Carefully hold each steamed clam with tongs and drain the liquid from the shell into a bowl. Put the bowl of broth aside, and place the drained clams in a separate bowl.

2. Cool the shells for five minutes. Once you can touch a clam shell without burning your fingers, simply place your thumbs on each side of the clam shell, and pull it open wide.

3. Use your fingers to remove the clam by the neck. Slide off the black membrane from the neck and discard it.

4. Hold the clam by its neck, and simply dunk it a few times in the broth to remove any sand and debris. Dip the clam in butter or your favorite dipping sauce.

Tips & Warnings

• Save leftover clams to make clam chowder.

References

• Man and Mollusc: Clam Preparation
• Florida Magazine: Florida Clams
• New England Travel Planner: How to Eat Steamed Clams