Here’s how Christine Burns Rudalevige, a food writer and communications manager at the Coastal Culinary Academy, suggests steaming the summertime staple.
- Get a bag at the fishmonger, about 2 pounds per person. You want clams that are tightly sealed, or slightly ajar but close when tapped on the counter. Toss any that don’t.
- Soak them in cold water for 20 minutes so that they can take in clean water and expel sand. Then give them a rinse. Steam the clams in a big pot of water until the shells open, 5–7 minutes.
- Serve the clams with drawn butter, along with the hot water in which you steamed them. Take a clam, dip the meat in the briny hot water to remove any remaining sand particles, dunk in the butter, and enjoy.
This article is part of our Summer School series, a comprehensive guide to acing the year’s best season.
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