Be open to steaming clams
Steamed clams remain a favorite at our house. It doesn’t require much work or embellishment to make this delicious dish. The key thing is not to overcook them. If they are cooked too long, they acquire the texture of rubber bands. Don’t be fooled into overcooking by a stubborn clam or two that won’t open. Remove all the open clams after the allotted time using a slotted spoon, then give the unopened ones an extra minute. Then, if they don’t open, discard them. I remember a time when clams required a real scrubbing before I could cook them. I’d use a firm brush and scrub off sand, barnacles or other oceanic attachments. Now, the clams I buy are clean. But they still require a good assessment before they plunk into the pot. Discard any clams with an unpleasant odor, cracked shell or a shell that will not close.
Clams Steamed in White Wine
Yield: 4-6 servings
INGREDIENTS
1 1⁄2 cups dry white wine
3 shallots, minced
4 garlic cloves, minced
1 bay leaf
4 pounds littleneck clams or cherrystone clams, scrubbed
3 tablespoons extra-virgin olive oil 2 tablespoons minced fresh parsley
PROCEDURE
1: Bring wine, shallots, garlic and bay leaf to simmer in Dutch oven over medium-high heat and simmer for 3 minutes. Add clams, cover and cook, stirring twice, until clams open, 4-8 minutes. Using a slotted spoon, transfer clams to serving bowl, discarding any that refuse to open.
2: Remove bay leaf and discard. Off heat, whisk oil into cooking liquid until combined. Pour sauce over clams and sprinkle with parsley. Serve.
Source: “Foolproof Fish: Modern Recipes for Everyone, Everywhere” by America’s Test Kitchen (America’s Test Kitchen, $35)