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wrote:

> I've recently started steaming clams, but have only done
> it a couple of times. In the past when other people did
> it, I remember them as opening pretty wide. But when
> I've been doing it they only open a little bit, and I have
> to cut the muscles on each side to get them open the
> whole way. Maybe I'm not cooking them enough? Will
> they open more as they cook longer? They did seem
> a bit less done than I remember them being when other
> people cooked them, but I don't want to cook them
> too much either. I was cooking mid size long neck(?)
> clams, and had the same result with the bigger ones
> also.
>

I have only done it once, but was supervised by someone who did it a
lot. The simple rule that he taught be was to throw out any clam that
was open in the bag and to throw out any that didn't open when cooked.