Clams

Store live clams in the coldest part of your fridge in a mesh bag or bowl covered with a damp cloth—they need to breathe. Discard any with broken shells or that don't close when tapped. Shucked clam meat keeps 2 days refrigerated or 3 months frozen in an airtight container.

Before cooking, soak clams in cold salted water for 20–30 minutes to help them expel sand.

Tap any open clams; they should close quickly. Discard those that remain open—they're dead.

Smaller clams (littlenecks, Manila) are tenderer and cook faster than larger varieties (quahogs, cherrystones).

Don't overcook clams—they toughen quickly. Steam just until shells open (3–5 minutes).

Save clam cooking liquid (strained) to enrich sauces and soups.

White wine (for steaming and sauce-making)

Garlic, parsley, lemon

Pasta (linguine, spaghetti)

Butter and cream

Tomatoes and chili

Corn and potatoes (in chowders)

Cooking clams too long or at too high a heat, making the meat rubbery.

Skipping the sand-purging soak and ending up with gritty dishes.

Using clams with broken shells or those that don't respond to tapping.

Discarding the flavorful clam liquid instead of using it in recipes.