Simple Steamed Clams
A no‑frills guide: purge briefly, steam, then season.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Fresh clams | 2 lbs (≈ 900 g) |
| Water | 1 cup (240 ml) |
| Coarse salt | 1 Tbsp (for purging) |
| Butter (optional) | 1–2 Tbsp |
| Lemon wedges (optional) | For serving |
| Salt & pepper | To taste |
Equipment
- Large bowl
- Colander
- Pot with tight‑fitting lid
- Tongs or slotted spoon
Preparation
- Purge sand
- In a bowl, dissolve 1 Tbsp coarse salt in cold water.
- Add clams; let soak 20 minutes.
- Drain and rinse under cold water.
Cooking Steps
- Heat water
- Pour 1 cup water into pot; bring to a boil.
- Add clams
- Place clams in a single layer.
- Cover and steam 5–7 minutes, shaking pot once or twice.
- Check
- When shells open, they’re done.
- Discard any that remain closed.
Seasoning & Serving
- Season
- Transfer clams to a serving bowl.
- Drizzle melted butter (if using).
- Sprinkle salt & pepper to taste.
- Serve
- Garnish with lemon wedges.
- Enjoy immediately.