Halibut and Clams

How to Steam Shellfish

Sarah MickeyAll Recipes, Clam Recipes, Culinary Tips & Techniques, Mussel Recipes, Seafood Tips & Techniques Leave a Comment

HOW TO STEAM CLAMS & MUSSELS

The simple, humble steamed clam or mussel is a delight either eaten by itself or used as an ingredient in dishes. This basic technique will work with any variety of live clams or live mussels.

INGREDIENTS

DIRECTIONS

1

(Optional) To give mussels extra flavor & color as well as a creamier texture, soak them in flour before steaming them. (See how to prep mussels)
2

Heat a thin layer of oil in a coverable wide pan.
3

Add some finely chopped shallots and cook until soft.

4

Lay in your clams or mussels.

5

Pour in enough white wine to coat the bottom of the pan.

6

Cover the pot and cook just until the shellfish have opened. (The amount of time will depend on the type & size of shellfish used.) Be careful not to overcook them, lest they become tough. Discard any that refuse to open.

7

Remove shellfish and strain the liquid in the pan through a fine mesh sieve or chinois. Reserve for use in soups, pasta dishes, etc.