Briny and sweet with a hint of seawater-taste, clams offer a tender chew to many recipes. They may be cooked and served whole if small, or chopped and served as a component of a dish if larger.
Soft-shell clams may require a few rinses in cool, running water or a soak in seawater to rid them of sand, while hard-shell clams usually require little more than a brief rinse before they are ready to cook. Discard all clams that do not close when tapped on their shell or that have not opened after cooking-this means that the clam is dead and should not be eaten.
Steam clams by bringing a small amount of cooking liquid to a boil (use a lidded pot or pan large enough to hold all the clams). Add the clams, tightly cover, and continue to cook on the stovetop or transfer to a hot oven to finish cooking. Clams may also be cooked on the grill or broiled.
The clams are done when the shells open and the meat is slightly firm.
Quick versions of favorite clam recipes may be made with ready-to-eat, canned clams. Chowders, stews, dips or pasta sauces are examples of recipes where cooked, canned clams may replace fresh with no compromise in quality or taste.
