Soft shell clams are often referred to as steamers, and are common on the menus of many seafood restaurants. If you are lucky enough to live nearby a fresh seafood market, then there is no need to go to a restaurant to enjoy soft shell clams-you can purchase them and enjoy them at home. But there is a certain amount of prep work to cleaning soft shell clams, and you’ll also want to make sure you choose good, fresh ones as well.
If the soft shell clams aren’t accessible to touch at the fish market, ask the merchant if you can come around to get a better look at them, or if he can put some on a tray for you to get closer to. The idea is you want to be able to touch siphons (the necks) of the steamers, which are sticking out of the shell. When touched, the siphon should withdraw slightly. If it doesn’t move at all, the soft shell clam might be dead.
You’ll also want to smell the clams. Just like fresh fish, the steamers shouldn’t really smell fishy. Instead they should smell fresh and slightly sweet. After you’ve made your selection, make sure they are placed in a bag that can be held open or a bag that is perforated, since the clams will still need to breath until the times comes when you are ready to cook them.
The idea behind cleaning soft shell clams is to get rid of the abundance of sand and grit they often carry. The best method for doing this is to place them in a salt water bath along with some cornmeal. The clams will eat the cornmeal and expel the sand and grit.
As with most shellfish, the shells of the clams should open when cooked. Throw away any steamers whose shell doesn’t open. Eating the remainder is simple-dip them first in hot broth made from clam juice, and then dip them in melted butter.