Step-by-step tutorial on how to clean clams from sand and open them in a pan without oil.
For this recipe, I chose fresh clams purchased at the fish market.
The steps:
– clean the clams;
– purge the clams from sand;
– final cleaning;
– open the clams in a pan without oil;
– strain the clam cooking broth;
– usage.
If the mollusk lives in sand, it must be purged, so the steps described for clams also apply to wedge clams, fasolari, lupini, and telline.
For razor clams, after purging, it is advisable to remove the intestine.
If you use frozen clams, there’s no need to purge them: cleaning frozen clams and straining their liquid.
Do not purge: scallops, mussels, oysters.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs fresh clams
- water
- fine salt (+ a little coarse salt)
- 1 pinch garlic powder (or whole fresh garlic)
- dried red chilies (a couple whole)
- 4 stalks parsley
- 1 cup white wine
- 1 pinch mixed peppercorns (with grinder)
- to taste chopped parsley
Suggested Tools
My kitchen allies for cleaning clams are:
– bowl with colander to purge clams from sand;
– fabric strainer to strain the clam cooking broth.
The clam shells can damage the pan or pot coating, so it is recommended to use a stainless steel sauté pan specifically for opening mussels and clams.
- 1 Cutting Board
- 1 Bowl with colander
- 1 Pan stainless steel with preferably glass lid
- Strainer fabric
Cleaning Clams from Sand and Opening Them in a Pan Without Oil
If the mollusk lives in sand, it must be purged, so the steps described for clams also apply to wedge clams, fasolari, lupini, and telline.
For razor clams, after purging, it is advisable to remove the intestine.
If you’re using frozen clams, there’s no need to purge them: cleaning frozen clams and straining their liquid.
Do not purge: scallops, mussels, oysters.
Pour the clams into the sink and discard those with broken or empty shells.
Tap each clam on a cutting board and if it releases sand, discard it.
Rinse the clams under running water to remove any impurities.Place the cleaned clams in a colander.
In a large bowl:
– pour water halfway up;
– add 2 tablespoons of fine salt and a pinch of coarse salt;
stir;
and immerse the colander with the clams.Add more water up to a few inches from the top.
Let them purge for at least 2 hours.
After the time has passed, remove the colander with the clams from the bowl.
Tap each clam again on a cutting board and if it releases sand, discard it.
Rinse the clams under running water.Your clams are purged and cleaned.
The shells of the clams can damage the pan or pot coating, so it is recommended to use a stainless steel sauté pan specifically for opening mussels and clams.
In a pan or pot, heat a sprinkle of garlic powder, a couple of whole dried red chilies, and a few stalks of parsley.
Add the clams.
Deglaze with a cup of white wine.Cover with a preferably glass lid and cook on high heat for 2-3 minutes, shaking the pan or pot occasionally, until the clams are completely open.
Your clams are open.
Let the clams rest in the pan or pot with the lid for a few minutes so that even the most delayed ones open with the retained heat.
Then, discard any clams that remain closed.
Remove the clams from the cooking liquid and transfer them into a deep dish.
Note
If – and only if – the clams obviously contain sand or impurities [unfortunately it depends on the starting product], consider quickly rinsing them under running water to avoid compromising the final preparation that we will still flavor with the filtered broth.Season the clams with pepper and chopped parsley.
Cover with another plate to keep them moist.Strain the cooking liquid – with a fabric strainer or a fine-mesh colander lined with a two-ply paper towel – pouring it into a bowl.
In addition to any impurities, garlic, chilies, and parsley stalks will be retained.Quickly rinse the pan or pot with running water and dry with a paper towel to remove any impurities.
Pour the filtered clam cooking broth back into the pan or pot.
Your clam broth is ready.
Proceed with the desired preparation for example spaghetti with clams or:
– sauces, condiments;
– soups, pasta, or risottos;
– couscous, fregola, or paella;
– appetizers, main courses, and second courses;
– soups.
Add the clams to your preparation at the end, just long enough to warm them.
Storage, Tips, and Variations
Raw Clams
Store raw clams in the refrigerator in a container covered with a damp cloth* for up to 24 hours.
* they must breathe, no water, and no airtight containers.
Cooked Clams
Store cooked clams in the refrigerator in an airtight container with their filtered cooking liquid for up to 24 hours.
The filtered liquid protects and retains flavor and moisture.
You can freeze them cooked with their filtered liquid in an airtight container and store them in the freezer for up to 2 months.
If you prefer, you can replace garlic powder with whole fresh garlic.
FAQ (Questions and Answers)
How Many Clams Should I Buy Per Person?
weight with shell:
for 1 person, 0.55 lbs of clams, so: for 2 people, 1.1 lbs of clams, and so on.How Long Should Clams Be Purged?
Clams should purge for at least 2 hours.
What Happens if I Don’t Purge the Clams?
If clams contain sand, they will ruin the dish.
Why Shouldn’t Closed Clams Be Eaten?
Because they could be dead and therefore not suitable for consumption.
Can I Omit the White Wine?
Yes, you can replace it with water or fish broth.
Clams and Cholesterol
Clams are low in calories, but it’s best not to consume them too often due to their cholesterol and sodium content.
