Soft Shell Clams

Store live clams in a breathable bag (like the one they came in or a mesh bag) in the refrigerator, never in water. Discard any clams that are open and do not close when tapped, or that smell off.

Purge clams before cooking by soaking them in cold, salted water for 20-30 minutes to remove grit. Drain and rinse thoroughly.

Steam clams until they open, usually 5-10 minutes. Discard any that remain closed after cooking.

Serve steamed clams with melted butter and lemon wedges for dipping.

Melted butter

Lemon

Garlic

White wine

Chili flakes

Parsley

Crusty bread (for dipping)

Not purging clams, leading to a gritty texture.

Overcooking clams, which makes them tough and rubbery.

Storing live clams in airtight containers or water, which suffocates them.