How to Perfectly Steam Quahog Clams Every Time

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If there’s a quintessential clam, it’s the quahog—a shellfish family that includes littlenecks, count necks, top necks, and cherrystones.



Here’s how Christine Burns Rudalevige, a food writer and communications manager at the Coastal Culinary Academy, suggests steaming the summertime staple.

  1. Get a bag at the fishmonger, about 2 pounds per person. You want clams that are tightly sealed, or slightly ajar but close when tapped on the counter. Toss any that don’t.
  2. Soak them in cold water for 20 minutes so that they can take in clean water and expel sand. Then give them a rinse. Steam the clams in a big pot of water until the shells open, 5–7 minutes.
  3.  Serve the clams with drawn butter, along with the hot water in which you steamed them. Take a clam, dip the meat in the briny hot water to remove any remaining sand particles, dunk in the butter, and enjoy.

This article is part of our Summer School series, a comprehensive guide to acing the year’s best season.


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