Beer-Steamed Clams

I have yet to make this but I would like to add an important step to the recipe, the cleaning of the clams. When I get a tasty clam, the experience can be lowered when I start crunching on the grit left in the clam. I've read that farm raised clams are generally free of internal grit because the producer puts the clams thru a purge process to cleanse them internally. Unless I absolutely know that clams I'm buying are farm raised, I'll presume they are not, doing a cleansing prior to cooking can't hurt, plus it's a little 'insurance' on having a good meal. I would highly recommend scrubbing the clams in running water with a stiff brush to remove any external grit. Letting them sit in salt water prior to steaming allows them to expel any grit that remains inside the shell. One method I've seen to expedite this is to add 1 -2 TBSP of corn meal to the water for 3-4 dozen clams, then let the clams sit for about an hour. I've read other posts stating that cornmeal is not necessary in the soaking, but I hedge my bets, I feel it can't hurt. Do a internet search on soaking clams and make your own decision. I would also recommend rinsing the clams again after the hour soak to remove any of the expelled grit from the outside of the clam. Prep work is just as important as quality ingredients.

• scann

• Dutchess Co., NY

• 9/4/2016

I have yet to make this but I would like to add an important step to the recipe, the cleaning of the clams. When I get a tasty clam, the experience can be lowered when I start crunching on the grit left in the clam. I've read that farm raised clams are generally free of internal grit because the producer puts the clams thru a purge process to cleanse them internally. Unless I absolutely know that clams I'm buying are farm raised, I'll presume they are not, doing a cleansing prior to cooking can't hurt, plus it's a little 'insurance' on having a good meal. I would highly recommend scrubbing the clams in running water with a stiff brush to remove any external grit. Letting them sit in salt water prior to steaming allows them to expel any grit that remains inside the shell. One method I've seen to expedite this is to add 1 -2 TBSP of corn meal to the water for 3-4 dozen clams, then let the clams sit for about an hour. I've read other posts stating that cornmeal is not necessary in the soaking, but I hedge my bets, I feel it can't hurt. Do a internet search on soaking clams and make your own decision. I would also recommend rinsing the clams again after the hour soak to remove any of the expelled grit from the outside of the clam. Prep work is just as important as quality ingredients.

• scann

• Dutchess Co, NY

• 9/4/2016

I have yet to make this but I would like to add an important step to the recipe, the cleaning of the clams. When I get a tasty clam, the experience can be lowered when I start crunching on the grit left in the clam. I've read that farm raised clams are generally free of internal grit because the producer puts the clams thru a purge process to cleanse them internally. Unless I absolutely know that clams I'm buying are farm raised, I'll presume they are not, doing a cleansing prior to cooking can't hurt, plus it's a little 'insurance' on having a good meal. I would highly recommend scrubbing the clams in running water with a stiff brush to remove any external grit. Letting them sit in salt water prior to steaming allows them to expel any grit that remains inside the shell. One method I've seen to expedite this is to add 1 -2 TBSP of corn meal to the water for 3-4 dozen clams, then let the clams sit for about an hour. I've read other posts stating that cornmeal is not necessary in the soaking, but I hedge my bets, I feel it can't hurt. Do a internet search on soaking clams and make your own decision. I would also recommend rinsing the clams again after the hour soak to remove any of the expelled grit from the outside of the clam. Prep work is just as important as quality ingredients.

• scann

• Dutchess Co., NY

• 9/4/2016

Tasty and easy. We loved it.

• dlroyer

• New Mexico

• 6/26/2015

The easiest steamed clams I've ever made and just as good as the more complicated recipes. I used Shock Top Lemon Shandy beer and did not need to add more lemon juice. So basically, beer clams. That's it!

• Anonymous

• Dallas

• 6/27/2014