Cooking Clams

Photo: Paul Asman and Jill Lenoble – CC BY 2.0 | cropped to square

BEFORE COOKING:

Thoroughly check that the clams purchased are fresh. Clams with open or cracked shells should not be consumed. Then wash them, scrape off any barnacles, and clean the shells of sand.

COOKING:

Place the clams in boiling water, white wine, or vermouth. Fresh clams are cooked over high heat for 7–10 minutes. Frozen clams are cooked for 5–7 minutes. Start timing from the moment the water comes to a boil again. Add butter, thyme, and parsley to the water/wine. Cook uncovered. The clams are ready when their shells begin to open.

AFTER COOKING:

Check that all clams have fully opened their shells and discard any that remain closed.

SERVING SUGGESTION:

The clams can be served on their own as an appetizer or with croutons, or as a main course with fries. They pair best with white, dry wine or champagne.

Enjoy your meal!