Clams are a deliciously delightful seafood that can be enjoyed in a variety of ways. In this guide, we’ll review how to steam, grill, and bake this delicious shellfish at home. Each of these preparations makes for a delicious appetizer or main course. Follow these tips from our friends at Chicago Steak and you will learn three easy ways how to cook clams.
There are various types of clams, but before preparing any of them, make sure they are cleaned and ready to cook. Start by sorting through the clams. Discard any that are already open or those with large chips or cracks in the shell. Place the remaining clams in a large bowl of cool water. Let the clams soak for 20-30 minutes. Remove the clams from the water, and scrub away any excess debris on the shells. Once complete, you are ready to cook!
How to Steam Clams
To begin, we’ll review how to steam clams. While quick to prepare, this easy method packs a delicious flavor punch for an irresistible appetizer or main course.
Ingredients:
- 1 lb. Clams
- 1 Tablespoon Butter
- 1/4 cup White Wine
Prepare:
- Place a large pot over medium heat. (Make sure the pot you select has a lid)
- Melt the butter in the pot, being careful not to let it burn.
- Once melted, add white wine, and bring to a simmer.
- Once simmering, add clams and cover.
- Let the clams steam for 5-10 minutes, depending on the size of the clams. Shake the pot occasionally to allow each clam room to open.
- When clams are open, remove from the heat. Discard any clams that have not opened during cooking.
- If desired, serve with fresh lemon. Enjoy!
While delicious prepared with these simple ingredients, you can also customize this preparation with your favorite flavors such as fresh garlic, crushed tomatoes, or herbs. Any way you steam them, they are sure to be delicious!
How to Grill Clams
The next method we’ll review is how to grill clams. Perfect for those warm-weather months, grilled clams make a delicious dish for a summer cookout. This preparation is incredibly simple and easy to customize for any flavor preferences. Before cooking, make sure your clams are soaked, scrubbed, and ready to cook. With cleaned clams on hand, you can begin cooking!
- To start, preheat your grill to a medium heat.
- While the grill is heating, you can prepare a sauce to accompany the clams. Combine melted butter with your favorite ingredients such as fresh garlic, lemon, and herbs. You can make a few sauces with different flavors depending on your preferences.
- Once the sauce is prepared, you are ready to grill clams. Place the clams directly on the grill grates and let cook for up to 10 minutes. Keep an eye on the clams as they cook, removing them from the grill as they open.
- Serve fresh off the grill with the flavored sauce poured over the top, or on the side for dipping.
- Enjoy!
This preparation is fast and delicious, for an incredibly easy yet crowd-pleasing meal.
How to Bake Clams
Lastly, we’ll touch on easy, baked clams. These make an excellent appetizer, perfect for dinners, holiday parties, and more. With cleaned clams on hand and the following ingredients gathered, you’re ready to get cooking!
Ingredients:
- 1 lb. Clams
- 1 Tablespoon Butter (for steaming)
- 1/4 cup White Wine (for steaming)
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons butter (melted)
- 1 clove garlic
- 2 tablespoons Parmesan cheese
- Fresh Lemon (for serving)
- Fresh herbs (for serving)
Prepare:
- The first step to preparing baked clams is to steam them. Follow the method outlined above on how to steam clams. Once steamed, you’ll combine the cooked clams with a flavorful filling and bake.
- With steamed clams at your ready, remove the clam meat from the shell. Split the shells, keeping half for stuffing. You can discard the remaining.
- Next, preheat the oven to 350 degrees Fahrenheit and prepare your filling.
- Combine breadcrumbs, melted butter, garlic, and Parmesan cheese in a large bowl. Once combined, spoon the mixture onto each clam, making sure they are well stuffed.
- Bake the clams for about 15 minutes, until golden.
- Serve with fresh lemon and a sprinkle of herbs, if desired. Enjoy!
No matter which cooking method you choose, including smoking them, mastering these ways how to cook clams will provide you with great options for appetizers or dinners – sure to be savored by any dinner guests.
New Year’s Smoked Clams Casino
"Bacon, butter, garlic, and onions top these Champagne-infused clams touched with a luscious hint of smoke."
1/4 pound bacon, minced
3/4 cup minced yellow onion
4 cloves garlic, minced
2 dozen Littleneck or Cherrystone clams, thoroughly rinsed and scrubbed
1/3 cup Prosecco or Champagne
1 cup (2 sticks) unsalted butter, at room temperature
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon fresh tarragon leaves, chopped
1 tablespoon fresh basil leaves, chopped
1/3 cup packed freshly grated Parmigiano-Reggiano cheese
1 teaspoon Meat Mitch Competition WHOMP! Rub
1 cup panko breadcrumbs
1 lemon, cut in half
Set your smoker at 325°F and get a good smoke rolling. This will take a little extra charcoal, but it’s worth it. When the smoker is ready, place a large, high-sided, cast-iron skillet right in the coals of your fire box. Immediately add the bacon and cook until the fat has rendered, and the bacon is lightly browned and crisp, about 5 minutes. If it gets too hot, bring the skillet up to the top grate to allow it to cook with less intensity.
Stir in the onions and garlic, and cook, stirring often, until onions have softened, 3–4 minutes.
Add the clams and “bubbly,” and give the pan a quick shake. Cover the skillet with aluminum foil and cook until the clams open, about 2 or 3 minutes. If there’s a stubborn bugger in there that won’t open, throw it away. Remove the foil and bring the skillet to your worktable, making sure to have a trivet or hot pad under to protect the work surface.
Using a slotted spoon, transfer the shellfish to a large bowl to cool off enough to handle. Place the skillet back on the grate and reduce the liquid until about ¼ cup is left. You can tell when it gets a little thick and bubbly. Pour the liquid into a small mixing bowl and stir in the butter and all the herbs. When cool, add in the Parmigiano-Reggiano cheese and season with the Meat Mitch Competition WHOMP! Rub, then set aside.
Using an oyster or butter knife (nothing sharp here), gently remove the top half of each clam shell and throw in the garbage. Loosen each piece of clam meat from the bottom halves of the shells and gently place back in the shells.
Scoop about 1 teaspoon of your bacon butter into each clam. Split any leftover evenly among the clams. Top with the panko breadcrumbs. Place each clam back into the skillet as tight as you can in one layer.
Throw some woodchips into the smoker to blast it with quick, fresh smoke, close the smoker door or lid, and bake these bad boys, uncovered, in the smoker for 20 minutes or until the tops are toasted and brown. Carefully remove the skillet and place on a hot pad. Squeeze the lemon halves all over, then serve immediately.