Cherrystone Clams

Store live clams in a breathable bag (like the one they came in, or a mesh bag) in the refrigerator. Do not store them in water or an airtight container. Discard any clams that are open and do not close when tapped, or any that smell off.

Always scrub the clam shells well before cooking to remove any sand or grit.

To purge clams of sand, soak them in cold, salted water for 20-30 minutes before cooking. Change the water if it becomes cloudy.

Clams are cooked when their shells open. Discard any that remain closed after cooking.

They are excellent steamed with garlic, white wine, and butter, or added to seafood pasta and chowders.

Garlic

White wine (like Sauvignon Blanc or Pinot Grigio)

Butter

Parsley

Tomatoes

Lemon

Crusty bread (for soaking up the broth)

Not cleaning the clams properly, leading to gritty texture.

Overcooking clams, which can make them tough and rubbery.

Storing live clams improperly, causing them to die before cooking.