I've recently started steaming clams, but have only done
it a couple of times. In the past when other people did
it, I remember them as opening pretty wide. But when
I've been doing it they only open a little bit, and I have
to cut the muscles on each side to get them open the
whole way. Maybe I'm not cooking them enough? Will
they open more as they cook longer? They did seem
a bit less done than I remember them being when other
people cooked them, but I don't want to cook them
too much either. I was cooking mid size long neck(?)
clams, and had the same result with the bigger ones
also.

Thanks for any help!
David

Naturally you need to toss any that have not opened at all, as they
were dead before they entered the pot. If they seemed a bit less done,
then obviously cooking them a bit more will cause them to open more.
Just stand over the pot and keep peeking.

wrote:

> I've recently started steaming clams, but have only done
> it a couple of times. In the past when other people did
> it, I remember them as opening pretty wide. But when
> I've been doing it they only open a little bit, and I have
> to cut the muscles on each side to get them open the
> whole way. Maybe I'm not cooking them enough? Will
> they open more as they cook longer? They did seem
> a bit less done than I remember them being when other
> people cooked them, but I don't want to cook them
> too much either. I was cooking mid size long neck(?)
> clams, and had the same result with the bigger ones
> also.
>

I have only done it once, but was supervised by someone who did it a
lot. The simple rule that he taught be was to throw out any clam that
was open in the bag and to throw out any that didn't open when cooked.

David...reads like you may be cooking soft shelled clams.....best
to cook them until the muscles release from one side of the
shell....throw out any that don't open....for even better taste
(steaming robs flavor) try throwing them soft-shell, hard shell or
oysters, right on a hot grill until they pop open (oyster only
open1/8 " then you need a knife to finish the job), pick them off
with a pair of tongs and enjoy. If you want to save the juices and
serve them enmass investigate my products at www.greatgrate.com .
Hope this helps

Dave Smith wrote:
> wrote:
>
>
>>I've recently started steaming clams, but have only done
>>it a couple of times. In the past when other people did
>>it, I remember them as opening pretty wide. But when
>>I've been doing it they only open a little bit, and I have
>>to cut the muscles on each side to get them open the
>>whole way. Maybe I'm not cooking them enough? Will
>>they open more as they cook longer? They did seem
>>a bit less done than I remember them being when other
>>people cooked them, but I don't want to cook them
>>too much either. I was cooking mid size long neck(?)
>>clams, and had the same result with the bigger ones
>>also.
>>
>
>
> I have only done it once, but was supervised by someone who did it a
> lot. The simple rule that he taught be was to throw out any clam that
> was open in the bag and to throw out any that didn't open when cooked.
>
>

Absolutely the right "rules" Dave. It sounds like the OP should let
'em go for a couple more minutes and they should open fully.

Toss some white wine, diced shallot, fresh cut parsley or celantro,
and some chopped garlic in with 'em if you want. This works well in a
very hot iron skillet too. Covered of course.

I also do clams on the Weber gasser. Fire that thing up on high, toss
the clams right on the grates, close the lid and you'll hear them
"pop" when they open. Seriously, you can't miss hearing them pop. No
clean up this way but you lose most all of the clam juices.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

Dave Smith wrote:
> wrote:
>
>
>>I've recently started steaming clams, but have only done
>>it a couple of times. In the past when other people did
>>it, I remember them as opening pretty wide. But when
>>I've been doing it they only open a little bit, and I have
>>to cut the muscles on each side to get them open the
>>whole way. Maybe I'm not cooking them enough? Will
>>they open more as they cook longer? They did seem
>>a bit less done than I remember them being when other
>>people cooked them, but I don't want to cook them
>>too much either. I was cooking mid size long neck(?)
>>clams, and had the same result with the bigger ones
>>also.
>>
>
>
> I have only done it once, but was supervised by someone who did it a
> lot. The simple rule that he taught be was to throw out any clam that
> was open in the bag and to throw out any that didn't open when cooked.
>
>

Absolutely the right "rules" Dave. It sounds like the OP should let
'em go for a couple more minutes and they should open fully.

Toss some white wine, diced shallot, fresh cut parsley or celantro,
and some chopped garlic in with 'em if you want. This works well in a
very hot iron skillet too. Covered of course.

I also do clams on the Weber gasser. Fire that thing up on high, toss
the clams right on the grates, close the lid and you'll hear them
"pop" when they open. Seriously, you can't miss hearing them pop. No
clean up this way but you lose most all of the clam juices.

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

wrote:

> I've recently started steaming clams, but have only done
> it a couple of times. In the past when other people did
> it, I remember them as opening pretty wide. But when
> I've been doing it they only open a little bit, and I have
> to cut the muscles on each side to get them open the
> whole way. Maybe I'm not cooking them enough? Will
> they open more as they cook longer? They did seem
> a bit less done than I remember them being when other
> people cooked them, but I don't want to cook them
> too much either. I was cooking mid size long neck(?)
> clams, and had the same result with the bigger ones
> also.
>
> Thanks for any help!
> David

David,

You don't mention how long you are steaming them for. As one poster
said, there are different times for different clams and different
methods = different times. Also, what are you steaming them in? I have
a good old New England stock pot with the steamer insert I picked up
here in Boston that works well BUT last year a chinese friend got me one
of the huge stovetop woks with domed lid and a steamer tray in Chinatown
here in Boston (not a bamboo steamer but a metal one you find a chinese
restaurant supply house) and that is all I will use for clams and
mussels. It spreads out the clams (and mussels/oysters) vs having them
bunch up like they did in my stock pot and they open faster. If you
have a stove top wok pan but can't find the steamer, taking a small
baking pan, inverting it then putting a cooling rack on top works like a
charm too.

Also, make sure they are alive before you steam them. If they are open
a bit before you steam them, "tap" them. If they close up, they are
alive, if not they are dead and throw them and any "cracked" ones out.
(several other posters mentioned the same rules which are exact on the
money) Also, while I like to toss white wine, shallots, etc in my clams
every once in a while, my favorite way is still to take a little "rock
seaweed" (has little pods of seawater on the leaves) if you can get it,
put it in the pot with the clams, steam them and then drain the juices
out and just dip them in the "clam juice" then right into clarified
butter and then right in my mouth (the good old traditional way to eat
"Steamers").

Good luck

Mary

If they are steamers, I put them in the sink in water and add corn meal. I
let them soak for about 20 minutes. They eat the corn meal and excrete any
sand that they have in them. Then I put them in a pot with about 1/2 inch of
beer and let them steam until the ones on top are open. I drain them and
reserve the liquid for dipping. I melt butter and add some garlic powder to
it and use that for dredging the clams in... Wonderful..

--

Mary" <"snddsn1NOSPAM(removeNOSPAM)"@\ wrote:
> wrote:
>
>> I've recently started steaming clams, but have only done
>> it a couple of times. In the past when other people did
>> it, I remember them as opening pretty wide. But when
>> I've been doing it they only open a little bit, and I have
>> to cut the muscles on each side to get them open the
>> whole way. Maybe I'm not cooking them enough? Will
>> they open more as they cook longer? They did seem
>> a bit less done than I remember them being when other
>> people cooked them, but I don't want to cook them
>> too much either. I was cooking mid size long neck(?)
>> clams, and had the same result with the bigger ones
>> also.
>>
>> Thanks for any help!
>> David
>
> David,
>
> You don't mention how long you are steaming them for. As one poster
> said, there are different times for different clams and different
> methods = different times. Also, what are you steaming them in? I
> have a good old New England stock pot with the steamer insert I
> picked up here in Boston that works well BUT last year a chinese
> friend got me one of the huge stovetop woks with domed lid and a
> steamer tray in Chinatown here in Boston (not a bamboo steamer but a
> metal one you find a chinese restaurant supply house) and that is all
> I will use for clams and mussels. It spreads out the clams (and
> mussels/oysters) vs having them bunch up like they did in my stock
> pot and they open faster. If you have a stove top wok pan but can't
> find the steamer, taking a small baking pan, inverting it then
> putting a cooling rack on top works like a charm too.
>
> Also, make sure they are alive before you steam them. If they are
> open a bit before you steam them, "tap" them. If they close up, they
> are alive, if not they are dead and throw them and any "cracked" ones
> out. (several other posters mentioned the same rules which are exact
> on the money) Also, while I like to toss white wine, shallots, etc
> in my clams every once in a while, my favorite way is still to take a
> little "rock seaweed" (has little pods of seawater on the leaves) if
> you can get it, put it in the pot with the clams, steam them and then
> drain the juices out and just dip them in the "clam juice" then right
> into clarified butter and then right in my mouth (the good old
> traditional way to eat "Steamers").
>
> Good luck
>
> Mary

If they are steamers, I put them in the sink in water and add corn meal. I
let them soak for about 20 minutes. They eat the corn meal and excrete any
sand that they have in them. Then I put them in a pot with about 1/2 inch of
beer and let them steam until the ones on top are open. I drain them and
reserve the liquid for dipping. I melt butter and add some garlic powder to
it and use that for dredging the clams in... Wonderful..

--

Mary" <"snddsn1NOSPAM(removeNOSPAM)"@\ wrote:
> wrote:
>
>> I've recently started steaming clams, but have only done
>> it a couple of times. In the past when other people did
>> it, I remember them as opening pretty wide. But when
>> I've been doing it they only open a little bit, and I have
>> to cut the muscles on each side to get them open the
>> whole way. Maybe I'm not cooking them enough? Will
>> they open more as they cook longer? They did seem
>> a bit less done than I remember them being when other
>> people cooked them, but I don't want to cook them
>> too much either. I was cooking mid size long neck(?)
>> clams, and had the same result with the bigger ones
>> also.
>>
>> Thanks for any help!
>> David
>
> David,
>
> You don't mention how long you are steaming them for. As one poster
> said, there are different times for different clams and different
> methods = different times. Also, what are you steaming them in? I
> have a good old New England stock pot with the steamer insert I
> picked up here in Boston that works well BUT last year a chinese
> friend got me one of the huge stovetop woks with domed lid and a
> steamer tray in Chinatown here in Boston (not a bamboo steamer but a
> metal one you find a chinese restaurant supply house) and that is all
> I will use for clams and mussels. It spreads out the clams (and
> mussels/oysters) vs having them bunch up like they did in my stock
> pot and they open faster. If you have a stove top wok pan but can't
> find the steamer, taking a small baking pan, inverting it then
> putting a cooling rack on top works like a charm too.
>
> Also, make sure they are alive before you steam them. If they are
> open a bit before you steam them, "tap" them. If they close up, they
> are alive, if not they are dead and throw them and any "cracked" ones
> out. (several other posters mentioned the same rules which are exact
> on the money) Also, while I like to toss white wine, shallots, etc
> in my clams every once in a while, my favorite way is still to take a
> little "rock seaweed" (has little pods of seawater on the leaves) if
> you can get it, put it in the pot with the clams, steam them and then
> drain the juices out and just dip them in the "clam juice" then right
> into clarified butter and then right in my mouth (the good old
> traditional way to eat "Steamers").
>
> Good luck
>
> Mary

STEAMED CLAMS

Wash and scrub the shells.

Put them in a kettle without water, cover closely, and cook till the shells
1/2 open, or more.
Take them out with a skimmer, pour the clam water into a pitcher, and let it
settle.
Straining is not sufficient, as the fine sand will go through the finest
strainer; but the water will be clear if care be taken not to disturb the
sediment.

Remove the clams from the shells, peel off the thin skin around the edge,
and cut off the whole of the black end. Scissors are better than a knife for
this purpose.

Rinse each clam in a little of the clam water, and if very large, cut the
tough part into small pieces.
When the water is clear, pour it into a saucepan, add the clams, and heat
again till just hot, but do not let them boil.

Serve with brown bread, or toasted crackers; and let each person season them
to taste with melted butter, pepper, and vinegar.
> wrote in message
news
> I've recently started steaming clams, but have only done
> it a couple of times. In the past when other people did
> it, I remember them as opening pretty wide. But when
> I've been doing it they only open a little bit, and I have
> to cut the muscles on each side to get them open the
> whole way. Maybe I'm not cooking them enough? Will
> they open more as they cook longer? They did seem
> a bit less done than I remember them being when other
> people cooked them, but I don't want to cook them
> too much either. I was cooking mid size long neck(?)
> clams, and had the same result with the bigger ones
> also.
>
> Thanks for any help!
> David

STEAMED CLAMS

Wash and scrub the shells.

Put them in a kettle without water, cover closely, and cook till the shells
1/2 open, or more.
Take them out with a skimmer, pour the clam water into a pitcher, and let it
settle.
Straining is not sufficient, as the fine sand will go through the finest
strainer; but the water will be clear if care be taken not to disturb the
sediment.

Remove the clams from the shells, peel off the thin skin around the edge,
and cut off the whole of the black end. Scissors are better than a knife for
this purpose.

Rinse each clam in a little of the clam water, and if very large, cut the
tough part into small pieces.
When the water is clear, pour it into a saucepan, add the clams, and heat
again till just hot, but do not let them boil.

Serve with brown bread, or toasted crackers; and let each person season them
to taste with melted butter, pepper, and vinegar.
> wrote in message
news
> I've recently started steaming clams, but have only done
> it a couple of times. In the past when other people did
> it, I remember them as opening pretty wide. But when
> I've been doing it they only open a little bit, and I have
> to cut the muscles on each side to get them open the
> whole way. Maybe I'm not cooking them enough? Will
> they open more as they cook longer? They did seem
> a bit less done than I remember them being when other
> people cooked them, but I don't want to cook them
> too much either. I was cooking mid size long neck(?)
> clams, and had the same result with the bigger ones
> also.
>
> Thanks for any help!
> David