how do you clean and chop clams

For a while now, I have been wanting to devote a blog specifically on How to Clean Clams. Additionally, on how to clean mussels, as well. The technique is the same. You will notice that any recipe I have created for clams and mussels, always include a mention on how to do just this. Believe me, there are numerous other methods that will also work perfectly. This is my way.

No matter if you are purchasing clams from your local fish market, or pulling them out of the water yourself, they will all contain a bit of sand and/or grit. This is one ingredient you do not want in your finished dish. Speaking of finished dishes, be sure to check out a few of my most prized recipes for clams and mussels at the end. Not sure if I told you lately, but I love, love, love clams. In fact, I could probably eat them every single day.

TYPES OF CLAMS AND THEIR USES

I also think that before I get into the process of cleaning clams, it is equally as important to understand a few of the varieties, and which type of clams to use in various dishes and preparations. Additionally, you should also note that if a clam is open prior to prep, they are dead, and should be discarded. Also, once cooked, if the clam does not open, it too should be discarded.

Littleneck clams are the smallest. Honestly, I have found that there is not much of a difference between littleneck and middleneck clams. Middlenecks may just be slightly bigger. Both are perfect for consuming raw, steaming, grilling or as the star in your pasta dish. Obviously, littlenecks and middlenecks are the ones I use most often. Yes, clams can be frozen. In fact, if you place a live clam in the freezer, once they unthaw, they will actually come back to life. How crazy is that?

Topneck clams can also be consumed raw (not sure I could do this as they are quite large), and are great to stuff and bake. I love using topnecks for my Clams Oreganata. Unlike topneck clams, chowder clams are generally large and quite tough. Hence, the name. Chowder clams are typically cut into pieces and used in chowders. Try out my recipes for New England and Manhattan Clam Chowder. Despite their size, I will use whatever type of clam is available for my recipes. I may just have to treat them differently during preparation.

If you love clams as much as I do, I have a ton, I mean a ton of recipes using these gifts from the sea. Click here to check them out!

How to Clean & Open Clams | Fish Filleting

FAQ

Do you need to clean clams from grocery store?

How do you get meat out of clams?

How do you clean Clams after cooking?

After 20 minutes, the clams will have cleaned themselves of much of the salt and sand they have collected. Instead of pouring the clams and water into a strainer, pull the clams out of the water. Sand has sunk to the bottom of the bowl; pouring the water into a strainer will pour it back over the clams.

How do you clean clams with sand?

Let the clams soak in the salted water for 20 minutes to an hour. The clams will purge sand from their shell. 3. Remove the clams from the water. You should see sand in the bottom of the bowl. Do not run the clams through a strainer because you will cover the clams in sand. 4. Scrub the clams clean.

How do you clean clams without grit?

For freshwater, submerge the clams in a bowl of cool water. It is fine to use tap water. Let the clams soak for 20 minutes to an hour. The clams will purge any salt, sand, or other grit naturally during this time. Add 2 tablespoons of cornmeal to the soaking water. This may help clean the grit from the clams while they are soaking.

How do you purge clams?

Some people add cornmeal to the water to help purge the clams, but all that should be necessary is salt (if even that). You can add enough salt to make the water mimic ocean salinity, then put the bowl back in the fridge and let the clams soak for 20 minutes. 2. Set up a second bowl full of cold, salted water.