Clam Prep & Cook Tips

It is recommended that all clams undergo a purging process which allows the clams to release any residual sediment they may be carrying. Clams are a Bivalve and lie at the bottom of the sea in most cases. As such the product can be conditioned and processed accordingly. 

To allow the clams to purge, place clams in a solution of salt and water for up to overnight. If refrigerated and water is changed, clams will remain alive and continue to purge. The finished product will show results lacking gritty sand and off color. Foregoing purging can deliver mixed results. 

After clams are purged, they can be steamed to remove the meat or prepared on the half shell or baked in the manor of clams casino. 

For this method, we will focus on isolating the clam meat and juice, in the best manner possible for the application of a chowder or pasta. 

For 100 clams of any size:

Begin by using a large, wide bottom stock pot with a lid, to steam 1 quart water, 2 cups wine, parsley stems, bay leaf and any other applicable aromatics. Once at a boil, add clams to cover the pan on a single surface. This process will require cooking in batches as larger clams will take longer to cook. Use a lid to speed up the process. Observe the clams opening, if ever so slightly or significantly. 

Clams that have opened should be removed from the pot, set aside to cool and pick the meat. Shells are discarded and any liquid is reserved for later use. Repeat the process until all clams are steamed. If any clam has not opened after 5 minutes, discard as this is most likely a dead clam. 

Chill clam meat over ice and reserve for further use. Strain all clam steaming liquid into a large graduated container. Allow to cool. The finer the strainer, the less incidence of sand and sediment or shells in the finished product. Residual particulate matter will settle to the bottom of the container. Using a ladle, carefully slim off the top 3/4 of liquid taking care not to redistribute the bottom layer. 

At this point you should have clam liquid with juice and clam meat. You have performed the preliminary steps to making a clam chowder or Clam pasta.  For later use, submerge clams in clam liquid and freeze in pint or quart containers. 

Bon Cuisine, 

Aaron Matyac