How to Clean Softshell Clams

Clean your clams before preparing them for a meal.

Soft shell clams, also known as steamers, long necks and fryers, can be baked, grilled, deep-fried or steamed. Buy the clams alive and make sure they are not cracked or chipped. Touch the clams' siphons to determine if they are alive -- live clams will pull their siphons in slightly when touched. Clams should be cooked as soon as possible after purchase, and should be cleaned and prepared properly.

Things You'll Need

• Clam knife
• Scissors
• Large bowl
• Salt

Instructions

1. Rinse the clams with cold water. Mix a brine of 1 cup of salt per 3 quarts water. Soak the clams in a bowl of the salt water brine in the refrigerator overnight. Remove the clams from the bowl by pulling them out -- straining will redeposit the sand in the clams.

2. Put the clams in the freezer for five minutes.

3. Take them out of the freezer. Hold a clam in the palm of your hand with the hinge closest to your thumb.

4. Insert the clam knife (or a thin, dull knife) and work your way around the clam until you can sever the hinge.

5. Slide the knife between the top shell and the clam. Remove the freed shell.

6. Slide the clam knife under the clam to loosen it from the bottom shell.

7. Pull off and discard the black-colored skin that covers the siphon. Snip off 1/4 inch of the siphon's end (the black part). Remove the membrane that trails around the shell's edge (the brown skin).

8. Rinse any remaining black or brown material out of the clam itself.

Tips & Warnings

• Be careful of shellfish allergies. If you are concerned, try only one clam and make sure no ill effects occur within 24 hours.

References

• The Heart of New England: Hot Steamers