Traeger Clams - Easy Grilled Clams Recipe (2024)

FAQs

How do you cook clams so they are not chewy? ›

Steam the clams.

Cover and let cook over medium heat until they open up (This will take anywhere from 7 to 10 minutes). Clams will let you know when they're ready; their shells will simply open. Watch for that and do not overcook them or they're turn too chewy and rubbery.

Smoked Clams are delicious and coated in a buttery dill sauce. This fresh and healthy dinner is easy to make and tastes delicious. There is nothing more fun than having a clam bake with friends. This Smoked Clams recipe is perfect if you want to invite friends over and have a delicious and tasty dinner.

To boil clams, place them in a large pot of salted water and bring to a boil. If you're wondering how long to boil clams, we've got you covered. Boil for 5-10 minutes or until the shells open. Serve with melted butter or a dipping sauce.

Let the clams cook in the steam from the boiling water for about 5 to 10 minutes, until the steamer clam shells are wide open, then remove the pot from the heat. Any steamers that didn't open should be discarded. (The pot might foam up and boil over while cooking, so keep an eye on it while cooking.)

As with littleneck or Manila clams, a prolonged cooking time will lead to rubbery and tough razor clams. If you're pan-frying or deep-frying, cook them at very high heat, and make sure they're in and out of the pan in under a minute.

The illnesses of most concern from eating raw or undercooked oysters or clams are Vibrio infection, norovirus infection, and hepatitis A. See fact sheets for those diseases for more details. Symptoms can include vomiting, diarrhea, nausea, stomach pains, severe weakness.

Do not cook or eat shellfish that have died during storage. Gaping shells indicate that the shellfish are dead and not edible. Dead shellfish spoil rapidly and develop off-flavor and off-odors.

Alder wood is best for seafood because of its subtle smoke flavor. Mesquite yields a savory smoke flavor, best for chicken, and large cuts of pork and beef.

Cooking Clams

Cook just until shells pop open wide, that's the best way to tell when they're done. When steaming, keep liquid at a minimum so the mollusks aren't boiled.

Soak for 15 minutes. As they soak, the clams will filter out sand and much of the salt from their systems. The sand will sink to the bottom of the pan.

Can you soak clams too long? ›

Leave your clams too long, and they suffocate and die. Overnight is what I normally do with a 50-clam limit of Western littlenecks and 4 to 10 horseneck or Washington clams.

Clams are done when they open up, so whether you are steaming, grilling or baking it is easy to know when they are ready to eat. Plan on one to two dozen per person for your party. This is usually a good gauge for estimating how many clams you need to buy.

You will need about ½-1 lb/person as an appetizer or 1-2 lbs/person if it's the main course. One pound will get you about 12-15 clams. The best way to clear the grit out of steamer clams is to put them into a large bowl or basin and add ⅓ cup sea salt to 1 gallon of cold water ratio.

wine, water, or chicken stock will work... but just a splash. Clams release liquid as they cook. Steam the clams on medium heat, with the lid on, for 5 to 7 minutes.

Mussels and clams cook almost as quickly as shrimp. The cooking time for mussels is 3-5 minutes and 5-10 minutes for clams. The best way to prevent shellfish from becoming chewy is by using tongs to remove them as soon as they are done.

I don't recommend boiling clams—they'll end up tough and overcooked. Nobody wants rubbery clams! Steaming is the best way to cook them and maintain a tender texture, and 7-10 minutes at a simmer is a good time frame. Smaller clams won't take as long to cook.

Overcooked clams are tough and chewy. Always start by rinsing the clams under cold water to remove any sand, grit or algae.

Overcooked clams typically get rubbery (same goes for squid). There's a give and take. Canned clams are already overcooked just from canning so they'll be rubbery to start. But if you cook them long enough they'll actually go tender again, same with squid.