Steamer Clams

Keep clams in their original mesh bag or a bowl covered with a damp cloth. Do not store them in an airtight container or submerged in water, as they need to breathe. Discard any clams that are open and do not close when tapped, or that smell off.

Always rinse clams thoroughly under cold running water before cooking. Scrub the shells gently to remove any grit or sand.

To purge clams of sand, soak them in a bowl of cold, lightly salted water for about 20-30 minutes. You can add a tablespoon of cornmeal to the water, which encourages them to expel more sand.

Steam clams in a pot with a small amount of liquid (like white wine, beer, or water) and aromatics (garlic, herbs) until they open, typically 5-10 minutes.

Discard any clams that do not open after cooking.

Garlic and butter

White wine (like Pinot Grigio or Sauvignon Blanc)

Lemon

Fresh herbs (parsley, chives)

Crusty bread for dipping

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

Overcooking clams, which makes them tough and rubbery.

Storing live clams in a sealed bag or container, which can cause them to suffocate.