Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

Small hard-shell clams are most often enjoyed raw. To cook, after cleaning, place them in a saucepan over high heat with a small amount of fish stock (fumet), court bouillon, seawater, or white wine along with some diced shallots and salt and pepper to taste. Cover, bring to a simmer, and steam for about 5 minutes or just until the clams open. Do not overcook or the clams will toughen. Small hard-shell clams may also be sautéed in olive oil and butter or grilled. Soft-shell clams are generally shucked and then cut up for use in chowders and stews.