Chewy and Plump Clams
Chewy and Plump Clams
How to Perfectly Boil Seasonal Clams for Ultimate Flavor
I’m sharing my mom’s secret recipe for boiling fresh clams to their absolute best, even without any seasoning! Discover the simple yet masterful technique to bring out the natural, delicious taste of seasonal clams, resulting in a wonderfully chewy and plump texture. These are perfect as a side dish or an appetizer!
Main Ingredients- Fresh clams (as needed)
Cooking Instructions
Step 1
First, thoroughly cleaning the clams is crucial for the best taste. Use a brush or a clean scrub pad to scrub the clam shells vigorously, removing any dirt or debris. Rinse them under running water multiple times until the water runs clear. After washing, place the clams in a colander to drain any excess water.
Step 2
Now, it’s time to boil the clams. Place all the cleaned clams into a pot – a transparent glass pot is ideal so you can monitor their progress. Add just enough water to lightly cover the clams. Turn the heat to high and bring the water to a boil. Once it starts boiling, keep a close eye on the clams.
Step 3
You’ll notice the clams starting to open one by one. As soon as the first one or two clams ‘pop’ open, quickly turn off the heat. The secret here is to let them steam in their own residual heat with the lid on. This steaming process ensures that the delicious juices remain inside the clams, keeping them moist and flavorful. While they rest, the remaining clams will naturally open. Once all the clams have opened, they are perfectly cooked and ready to be enjoyed!
