Steamed Clams
Ingredients
Directions
Prepare and cook
Wash the clams thoroughly.
Cook the clams until the shells open.
Remove the clams from their shells.
Finish and serve
Strain the broth and heat it quickly.
Serve the clams on toast, drizzled with the heated broth.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Clams
- Provide the main protein and briny flavour, and release the broth that seasons the dish.
- Toast
- Gives a crisp, absorbent base that holds the clams and soaks up the broth.
The step that matters
Cooking the clams until the shells open. Clams cook quickly, and overcooking makes the flesh tough and rubbery. Stop once the shells have opened.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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