Seafood has a certain etiquette you need to know and follow. Yes, not all clams are the same, and not all of them taste as good in a steaming preparation.
So, we at the Fresh Lobster Company LLC get this question a lot: what are the best clams for steaming?
Well, we have two answers to that question. The first is that the best-tasting steamed clams are what people call “soft-shelled clams” or just “steamers”.
That being said, the second answer is that the best clams for steaming (or any other preparation) are always fresh clams. If you buy the right kind but they have been frozen and unfrozen, they will not retain their full flavor and will lose some of their salty greatness.
So, if you want to eat the best clams, order them from the experts: Place your order today with the Fresh Lobster Company LLC and receive them in the comfort of your home.
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Buying the Best Clams for Steaming
Let’s divide the broad category “best clams for steaming” into the results you’ll get of steaming different kinds of clams. Depending on the type of clam you’re cooking, you can decide on the clam recipe you’ll use.
Whether you’ll make the tastiest clam chowder in the neighbourhood or accompany your preparation with garlic butter (more on that later), this is what you should know about steaming clams varieties.
- Soft-Shell (Steamer) Clams – These clams are easy to identify since they have a siphon jutting out of the thin white shell. Speaking of which, they have an elongated shape. A pound of this type of clam will have 10-12 clams. They are the perfect companion for garlic butter and wine preparation.
- Littleneck Clams – These are the smallest of the hard shell clams and are well-known for the sweetness in their flavor. If you order steamed clams in a restaurant, this is what you’ll likely get. They go amazing with some linguini and you’ll also get 10 to 12 per pound.
- Cherrystone Clams – These are the biggest of the bunch, you’ll get an average of 3 to 5 round clams per pound. You’ll recognize them for being lean and meaty, with somewhat of a chewy, pleasant bite. They taste amazing raw or in a chowder.
What About Manila Clams?
Manila clams are well-known by chefs and seafood lovers because their oval shape hides a meaty texture that’s utterly enjoyable.
But that’s not all, they’re also sweeter-tasting than other types of clams. You’ll notice they’re less salty and have a distinctive briny aftertaste.
If that sounds like a plan, they make great steamed clams too!
What Kind of Clams Should I Buy to Make Fried Clams?
When you’re preparing fried clams your mind goes straight to those beachfront shacks selling deep-fried clams that just melt in your palate.
Moreover, they naturally have the right level of salt that matches perfectly the bit of lemon you have to pour on them.
Finally, the crispiness outside is just as amazing as the tenderness inside.
But are steamed clams and fried clams the same type of clams?
Well, the answer is no. Steamed clams can be in any of the varieties you just saw above but the best fried clams are whole belly clams. These clams will appear on every fried clam recipe you might encounter and are the exact type used in those legendary beachfront shacks.
Do you want the good news? The Fresh Lobster Company LLC can deliver all of these clam varieties fresh to your front door tomorrow.
Place your order 24/7 on our website and just sit back to wait for the flavor box!
What about Clam Chowder?
If you are a true clam lover, you might be familiar with the wonderful dishes you can make with clam broth. Let’s make a difference here; to steam a batch of clams isn’t the same as making clam chowder.
To make clam chowder, you need to boil the clams and add the natural broth to the preparation along with your favorite cream soup recipe.
The Steaming Process
Let’s start this section with a piece of advice, boiled clams turn into rubbery white material. You want to steam them instead of boiling them to make them tender, buttery, and tasty.
As a first step, take one or more bowls (depending on how many clams you’re steaming) and submerge the clams into clean fresh water for about 5 minutes (I suggest you leave them inside the net they come in). That will allow the clams to siphon in the fresh, clean water and spit out the sand.
Rinse and repeat this process before you add any other ingredients to make the fabulous dish you’re about to make.
Speaking of which, the perfect company for these amazing steamed clams is coming up!
Garlic Butter: The Best Accompaniment for your Steamed Clams
Once you’re done with the rinsing and cleaning, it’s time to make the best accompaniment to steam and serve these otherworldly clams; dinner never tasted so good before.
Ingredients
- Unsalted butter – 5 tablespoons
- Freshly-minced garlic – 1 tablespoon
- White wine – 1 cup
- Lemon juice – 1 tablespoon
Procedure
- Take a large pan with a lid and melt half the butter with the garlic for about 30 seconds.
- Add the lemon juice and the wine.
- Bring the preparation to a boil.
- Add the remaining butter and the clams covering the pan with the lid and let them steam (7 or 8 minutes).