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