How to Cook Fresh Clams for Chowder?
Cooking fresh clams for chowder involves careful preparation to remove sand and grit, and a gentle cooking process to ensure they open and release their flavorful broth. The key is to steam them properly until they pop open, then use both the clams and the resulting liquid to create a delicious, authentic chowder.
Why Fresh Clams are Essential for Great Chowder
Chowder is a dish deeply rooted in coastal culinary traditions, and nothing quite matches the flavor and texture that fresh clams bring to the table. Unlike canned clams, fresh clams offer a briny sweetness that elevates the entire chowder experience. Choosing the right clams and preparing them correctly is paramount for a truly memorable meal. The aroma alone as they steam open, releasing their ocean-kissed liquor, is worth the effort.
Selecting the Right Clams
Not all clams are created equal. Several varieties are suitable for chowder, each with its own distinct characteristics. Here’s a brief overview:
- Quahogs (Hard Shell Clams): The workhorse of New England chowder, quahogs range in size from littlenecks (smallest, most tender) to cherrystones (medium) to chowder clams (largest, best for chopping).
- Manila Clams: A smaller, sweeter option often used in West Coast chowders.
- Soft Shell Clams (Steamers): While delicious steamed, they’re less commonly used in chowder due to their more delicate texture.
When buying clams, look for the following signs of freshness:
- Closed Shells: Clams should be tightly closed. If a shell is slightly open, tap it gently. It should close. If it doesn’t, discard it.
- Heavy Feel: A fresh clam should feel heavy for its size, indicating it’s full of seawater.
- Clean, Briny Smell: Avoid clams with a strong, fishy, or ammonia-like odor.
The Essential Step: Purging the Clams
The most crucial step in preparing fresh clams is purging them of sand and grit. Nobody wants a gritty chowder! Here’s how to do it effectively:
- Prepare a Saltwater Soak: Dissolve 1/3 cup of sea salt (or kosher salt) in a gallon of cold water. The salinity should mimic seawater.
- Submerge the Clams: Place the clams in a large bowl or pot and cover them completely with the saltwater mixture.
- Add Cornmeal (Optional): Some cooks add a tablespoon or two of cornmeal to the soaking water. The clams supposedly ingest the cornmeal, which helps them expel more sand.
- Soak for 20-30 Minutes: Allow the clams to soak in the saltwater for at least 20-30 minutes, and up to an hour. Don’t soak them too long, or they will die.
- Change the Water: Drain the water and repeat the soaking process with fresh saltwater. Repeat a third time if you still see a lot of sand at the bottom of the bowl.
- Rinse Thoroughly: After the final soak, rinse the clams thoroughly under cold running water.
Steaming the Clams for Chowder
Steaming the clams is the best way to cook them for chowder. This method gently cooks the clams while preserving their flavorful liquor.
- Prepare the Steaming Pot: In a large pot, add about 1 cup of water, white wine (optional), or broth. You can also add aromatics like minced garlic, shallots, or herbs (bay leaf, thyme).
- Add the Clams: Place the purged clams in the pot.
- Cover and Steam: Cover the pot tightly and bring the liquid to a simmer over medium-high heat.
- Cook Until Open: Steam the clams for 5-10 minutes, or until all (or nearly all) of the clams have opened. Discard any clams that do not open after 10 minutes.
- Strain and Reserve Liquor: Carefully remove the clams from the pot with a slotted spoon. Strain the cooking liquid through a fine-mesh sieve lined with cheesecloth or paper towels to remove any remaining sand or grit. Reserve this liquid – it’s liquid gold!
- Cool and Prepare Clams: Let the clams cool slightly, then remove the meat from the shells. Chop the clam meat according to your preference (coarsely or finely).
Common Mistakes to Avoid
- Overcooking: Overcooked clams are tough and rubbery. Steam them just until they open.
- Under-Purging: Insufficient purging leads to a gritty chowder. Be patient and thorough.
- Discarding the Liquor: The clam liquor is a flavor powerhouse. Don’t throw it away!
- Using Dead Clams: Dead clams can harbor bacteria and should be discarded. Only cook live clams.
- Soaking for Too Long: Extended soaking can kill the clams, which is counterproductive.
Using the Clams and Liquor in Chowder
Now that you have perfectly steamed clams and flavorful liquor, you’re ready to make chowder! The liquor adds depth and complexity to the broth, while the chopped clams provide the signature chewy texture. The rest is up to your favorite chowder recipe – whether you prefer a creamy New England style, a tomato-based Manhattan style, or something in between.
| Chowder Type | Key Ingredients (Besides Clams) | Distinguishing Features |
|---|---|---|
| New England | Potatoes, Cream, Bacon/Salt Pork, Onion | Creamy, thick, and often contains salt pork for added richness. |
| Manhattan | Tomatoes, Vegetables (Carrots, Celery) | Red broth, typically lighter than New England chowder. |
| Rhode Island | Clear Broth, Potatoes, Herbs | Lighter broth, less cream or no cream. |
Frequently Asked Questions (FAQs)
How long can I store fresh clams before cooking them?
Fresh clams are best cooked the same day you purchase them. However, you can store them in the refrigerator for up to two days if necessary. Keep them in a single layer in a bowl, covered with a damp cloth or paper towel. Don’t store them in a sealed plastic bag, as they need to breathe.
What if some of the clams don’t open during steaming?
Any clams that don’t open after steaming for a reasonable amount of time (around 10 minutes) should be discarded. They are likely dead and may not be safe to eat.
Can I use frozen clams for chowder?
While fresh clams are preferred, you can use frozen clams if fresh ones aren’t available. Look for high-quality, previously cooked frozen clams. Thaw them completely before adding them to the chowder during the final stages of cooking. Be mindful that frozen clams may not have the same briny flavor as fresh clams.
Do I need to remove the “beard” from the clams?
Yes, if your clams have a fibrous “beard” protruding from the shell, you should remove it before cooking. This beard is used by the clam to attach itself to surfaces. To remove it, grasp the beard firmly and pull it towards the hinge of the clam.
Is it safe to eat raw clams?
While some people enjoy eating raw clams, it’s important to be aware of the potential risks. Raw clams can harbor bacteria or viruses that can cause food poisoning. Only consume raw clams from reputable sources that adhere to strict safety standards. For chowder, steaming is always the safest option.
How can I tell if a clam is bad?
A bad clam will usually have a strong, unpleasant odor, similar to ammonia or rotten fish. The shell may also be damaged or cracked. If a clam feels unusually light or doesn’t close when tapped, it’s best to err on the side of caution and discard it.
Can I use a different type of liquid for steaming the clams?
Yes, you can experiment with different liquids for steaming the clams. In addition to water and white wine, you can use clam juice, vegetable broth, or even beer. Adding herbs and aromatics like garlic, shallots, or bay leaves will further enhance the flavor.
What’s the best way to chop the clams for chowder?
The best way to chop the clams depends on your personal preference. Some people prefer coarsely chopped clams for a more substantial texture, while others prefer finely chopped clams that blend more seamlessly into the chowder. Use a sharp knife and chop the clams on a cutting board after removing them from their shells.
How do I thicken my chowder if it’s too thin?
There are several ways to thicken chowder. You can add a cornstarch slurry (cornstarch mixed with cold water) to the simmering chowder. Alternatively, you can mash some of the potatoes or add a small amount of heavy cream for richness and thickness.
Can I freeze chowder?
Yes, you can freeze chowder, but the texture may change slightly upon thawing. Chowder made with cream or milk may separate slightly after freezing. To minimize this, cool the chowder completely before freezing it in airtight containers. Thaw it in the refrigerator overnight before reheating.
What are some good side dishes to serve with clam chowder?
Clam chowder pairs well with a variety of side dishes, including oyster crackers, crusty bread, a simple green salad, or coleslaw.
Can I make chowder without bacon or salt pork?
Yes, you can definitely make chowder without bacon or salt pork. While these ingredients add a smoky flavor, you can substitute them with other sources of flavor, such as smoked paprika, sautéed vegetables, or a dash of liquid smoke. You can also simply omit them for a lighter, cleaner-tasting chowder.