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Clams may not be your go-to seafood but they are easy to cook at home and taste delicious! 




A clam can live in its natural environment for a few years, but once out of the wet sand it will only survive for a few hours. When purchasing clams, search for ones that are closed. If you find one is open, give it a little tap. It should snap closed– if it doesn’t, it is probably dead, so do not eat it. Store, uncooked, in the fridge for up to 3 days, covered with a damp cloth. If cooked, they’ll keep in the fridge for 1-2 days. Freshly gathered clams can also be left in a bucket of salt water for about 4 hours before needing to be cooked.



Wash clams in fresh water. To steam open clams without making their flesh rubbery and tough, soak them first in fresh water with added salt, and then place in a broad, flat pan over high heat. Pour boiling water over them and allow the water to come to the boil again. Remove the pan from the heat and seal in the steam by laying two thick tea towels over the top of the pan. Steam for 20 minutes, until they are open. Throw away any clams that don’t open.



Clams are best eaten in the summer, and not in the spring when they are in reproduction mode. The clam’s flesh is firm in texture and salty to taste, and it can also take on the flavour of whatever it is cooked with. It is often better to pair clams with subtly flavoured foods – for example, lemon, dill, fennel, tomato or salad greens. Clams are best when assembled with other seafoods (like mussels, prawns or crab) to help bring out the seafood flavours.


Try some of our favourite clam recipes:

Black Risotto & Clams Recipe

Lemongrass, Clam & Mussel Chowder

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