Steamed Clams

Method

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1. Scrub the clam shells under cold running water. Dissolve the salt in 2 litres of cold water and soak the clams in it for 30 minutes to draw out the sand.

   Mark done Start 30 min timer

2. Lift the clams out of the water with your hands, without pouring it through them, so the sand stays behind. Discard any that are open and do not close when tapped.

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3. Put the water, garlic, bay leaf and parsley in a large pot and bring to a boil. Add the clams, cover and steam for 6 to 8 minutes, shaking the pot once, until the shells have opened. Throw away any that stay shut.

   Mark done Start 6 min timer

4. Lift the clams into bowls. Strain the broth through a fine sieve into cups.

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5. Serve with the melted butter, lemon wedges and the broth for rinsing.

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Chef’s Tips

• Lift the clams out of the water. Pouring it out sends the sand back over them.
• Discard any clam that stays shut. It was not alive.
• Do not overcook. Clams that steam for too long turn rubbery.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Corn on the cob
• Crusty bread
• Cold beer

Storage & Reheating

Best eaten at once. Keep shucked leftovers in the fridge up to 1 day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.