Middleneck 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 foul.

Rinse clams thoroughly under cold running water before cooking to remove any sand or grit.

When steaming, cook until the shells just open. Discard any that remain closed after cooking.

The briny liquid released during cooking (clam liquor) is delicious and can be used as a base for sauces, soups, or pasta.

White wine (like Pinot Grigio or Sauvignon Blanc)

Garlic and butter

Fresh herbs (parsley, thyme)

Tomatoes

Lemon

Crusty bread (for soaking up juices)

Not properly cleaning the clams, leading to gritty sand in your dish.

Overcooking the clams, which can make them tough and rubbery.

Storing live clams improperly, which can cause them to spoil quickly.