To cook steamers (soft-shell clams), here is a straightforward method:
- Cleaning the Clams: Rinse steamers under cold running water. To remove sand, soak them in cold salted water for 20-30 minutes and scrub the shells if needed. Discard any clams that are cracked, damaged, or open before cooking.
- Preparing the Steaming Liquid: Use a large pot with about 1 cup of water, white wine, beer, or a flavored broth. You can add aromatics like minced garlic, onions, fresh herbs (parsley or thyme), bay leaf, peppercorns, and lemon juice to infuse flavor.
- Cooking the Steamers:
- Bring the liquid to a boil.
- Add the cleaned clams to the pot.
- Cover the pot with a tight-fitting lid and steam on medium to high heat for about 5-7 minutes.
- Occasionally shake or toss the clams in the pot to ensure even cooking.
- The clams are done when their shells fully open. Discard any that remain closed after cooking.
- Serving:
- Serve steamers with melted butter, lemon wedges, and crusty bread to soak up the flavorful broth.
- You can remove the clam from the shell and pull off the dark membrane covering the clam's neck (siphon) before eating.
This method ensures tender, flavorful steamers without overcooking, which can make them rubbery. Cooking time may vary slightly depending on clam size and quantity but typically ranges from 5 to 10 minutes.
