How to Cook Raw Clams

Clams must be tightly closed to be suitable to eat.

Clams are considered mollusks and are a favorite of many seafood lovers in restaurants and at home. Clams are available in many grocery stores, or you can dig them yourself if you live in an area where they are plentiful. When choosing clams, look for ones that are closed tightly or close when you tap on the shell. Once you are sure they are fresh and alive, you can cook your clams a few different ways.

Things You'll Need

• Dull knife
• Steamer
• Grill
• Frying pan
• Deep fryer

Instructions

Shucking

1. Place your clams in the freezer for five minutes, so the hold of the shell is loosened.

2. Hold the clam with the hinged part of the shell in your palm. Insert a dull knife in through the part of the shell that opens.

3. Move the knife around until you have cut through the hinge.

4. Pull the shell open and slide the knife between the top of the shell and the clam, and then between the bottom of the shell and the clam.

Steaming Clams

1. Add ¼-inch of water to the bottom of a large pan, and then add the raw clams in the shell.

2. Bring the water to a boil, and then lower the heat to a simmer until the shells open. This takes four to five minutes.

3. Discard any clams that have not opened, and serve the remainder in a bowl along with the broth.

Grilling Clams

1. Clean and scrub the shells of the clams, and place them directly on the grates of your grill, 4 to 6 inches above the flame or coals.

2. Cook the clams for two minutes, and then flip them over to the other side.

3. Cook for another couple of minutes, until the shells open.

Frying

1. Pre-heat a frying pan under medium heat and add a tablespoon of butter or oil to pan fry the clams.

2. Add shucked clam meat and brown in the pan for two to three minutes.

3. Add vegetable oil to a deep fryer or wok so it is at least 1 ½ inches deep, to deep fry the clams.

4. Heat the oil until it is 375 degrees Fahrenheit when measured with a frying thermometer.

5. Coat pieces of shucked clam meat into batter and place in the oil. Cook for two to three minutes until the outside of the clams are golden brown.

References

• ManandMollusc.net: Clams
• RecipeTips: How to Prepare and Open Clams