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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.
>
> Thanks for any help!
> David

David,

You don't mention how long you are steaming them for. As one poster
said, there are different times for different clams and different
methods = different times. Also, what are you steaming them in? I have
a good old New England stock pot with the steamer insert I picked up
here in Boston that works well BUT last year a chinese friend got me one
of the huge stovetop woks with domed lid and a steamer tray in Chinatown
here in Boston (not a bamboo steamer but a metal one you find a chinese
restaurant supply house) and that is all I will use for clams and
mussels. It spreads out the clams (and mussels/oysters) vs having them
bunch up like they did in my stock pot and they open faster. If you
have a stove top wok pan but can't find the steamer, taking a small
baking pan, inverting it then putting a cooling rack on top works like a
charm too.

Also, make sure they are alive before you steam them. If they are open
a bit before you steam them, "tap" them. If they close up, they are
alive, if not they are dead and throw them and any "cracked" ones out.
(several other posters mentioned the same rules which are exact on the
money) Also, while I like to toss white wine, shallots, etc in my clams
every once in a while, my favorite way is still to take a little "rock
seaweed" (has little pods of seawater on the leaves) if you can get it,
put it in the pot with the clams, steam them and then drain the juices
out and just dip them in the "clam juice" then right into clarified
butter and then right in my mouth (the good old traditional way to eat
"Steamers").

Good luck

Mary