Add the pasta and the clams along with … Meanwhile, heat the oil in a large skillet over medium heat. Clams, unlike mussels, only open when they are cooked all of the way through. wikiHow is where trusted research and expert knowledge come together. Measuring only an inch in diameter, these small clams pack a big taste. Clams in the Solenidae family, of the genera Ensis and Solen, are razor clams. Arrange the razor clams on the skillet, in one layer. They are common in the Pacific Northwest. This article has been viewed 101,199 times. We're using common littleneck clams to illustrate how to steam clams. By signing up you are agreeing to receive emails according to our privacy policy. … Stir the clams around in the garlic butter until the shells are coated, this will evenly distribute the heat within shells. 3. Slide the knife in between the clam meat and the top and bottom shell to remove the meat. Place the bamboo steamer over a pot of hot steaming water. Do not use clams that are chipped, broken, or damaged. Do not pile the clams into the rack in multiple layers. Use this base formula for guacamole and change it up with flavorful add-ins to make three completely different takes on healthy guacamole. What are you waiting for? An easy and delicious recipe for steamed manila clams - YouTube. The steam-method for cooking clams is excellent for cooking small to medium-sized varieties of clam. If you want to cook clams, steaming them is one of the easiest ways to do it. After about 4 minutes, remove the lid. wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. Be careful not to burn the garlic. Finally, add the white wine, cover the saucepan, and let the clams steam for 4 minutes. In this case, no need for extra cleaning. If the clams are stacked on top of each other, the weight of the other clams will make it more difficult for the clams on the bottom to open. Discard any clams that refuse to open, as these have likely gone bad and are not safe to eat. Adding too many will lower the temperature of the oil too dramatically. Plus, there’s little food waste (versus fresh clams, where a least a few duds tend to show up in every batch). With this method, you should only cook enough clams to cover the bottom of the pan. Occasionally shake skillet while steaming. Transfer the frozen clams from the freezer to the refrigerator the night before you plan on … Get mashin'! {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/1\/1f\/Cook-Clams-Step-1.jpg\/v4-460px-Cook-Clams-Step-1.jpg","bigUrl":"\/images\/thumb\/1\/1f\/Cook-Clams-Step-1.jpg\/aid2748325-v4-728px-Cook-Clams-Step-1.jpg","smallWidth":460,"smallHeight":306,"bigWidth":728,"bigHeight":485,"licensing":"