We found this blog post from Cilantro Cooks and wanted to share it with our readers because it is a perfect recipe for our multi-oven cookware and we loved steamed clams!!
“…sometimes there’s nothing like a plate full of delicious clams steamed and seasoned just the right way. But not in a cooking mood or too busy to take the time? You can still satisfy that craving! Here’s how:
- Arrange the clams around the outer rim of a 10 to 12 inch shallow round microwave-safe dish, leaving the center open.
- Add 1/4 cup water, beer, or white wine.
- Cover with cellophane (plastic wrap) or microwave-safe plate (to make it even easier you can use one of our multi-oven cookware pieces) and cook on HIGH (100%) for 2-1/2 to 5 minutes, or until all the shells have opened, rotating the dish once in the middle of cooking time if necessary. Discard any unopened clams.
- Enjoy with cocktail sauce or melted butter and your favorite seasoning! I like to spritz on a little lemon juice right out of the microwave and mix garlic powder with the butter. Yum!
And that’s all there is to it! The best way to double this recipe is to do it in batches, clams are very delicate organisms and will overcook easily.
If this is your first time cooking with clams or steaming, here are some things to keep in mind:
As the clams cook they will release more moisture so be sure not to add too much extra liquid, as this will result in boiling rather than steaming.
If you’re using cellophane to cover the clams, puncture a few small holes or leave a corner open to vent a small amount of steam (but not too much!). This will prevent pressure from building up, otherwise you might end up with a bit of a mess to clean up. (Nautical Scout multi-ovenware to the rescue!)
The clams must be alive or very fresh before cooking as they spoil very quickly. To prep for cooking simply scrub away the sand and grit under cold water. Thump on any that are open and if they don’t close, toss. They are dead and should not be eaten. If you do not plan to cook them right away, you may freeze live clams for up to 3 months.
Please note pregnant women should not consume any shellfish, as they may contain harmful bacteria.” Posted on cilantrocooks.com.