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A clam pot is a versatile steamer used to cook clams, lobster, crab, and other seafood. The most common size is 6-ounces and comes with a steamer basket and lid. Clam pots range from 11 to 24 liters and can be converted from a turkey fryer. Clams can be cooked in a pan and served with broth. Before cooking, clams should be washed and checked for dead ones. Clams can be steamed, fried, or sautéed and are often served with butter, garlic, onion, and white wine.
A clam pot is a large steamer used to prepare clams, lobster, crab, and other foods. Some people use clams to make one-pot meals in which clams, other seafood, and vegetables are cooked at the same time. The most common size is a 6-ounce (18-liter) pot that comes with a steamer basket and lid.
The best clam pots include a boiler vessel in the bottom of the pot and a large food container. Clam pots are versatile and are considered a must have by many seafood lovers who enjoy steaming fresh clams, lobsters or crabs at home. Vessel sizes range from 11 to 24 liters (10.4 to 22.7 litres). A turkey fryer can be converted into a clam pot by purchasing a separate wire basket insert.
Some manufacturers produce clamshell cookers with a spigot that comes out of the bottom section of the boiler. This is an added feature that makes draining the clam broth easier. The drained clam broth, however, does not come out. Instead, it’s often saved and served alongside a basket of steamed clams.
When serving just one or two people, the clams can be steamed in a pan and the clam broth drained. Otherwise, shellfish are ideal for preparing large batches of steamed clams for a party or event. Most recipes recommend bottleneck clams, but there are several types of clams to choose from. You can buy them fresh and in bulk from a local seafood market.
Before cooking the clams, you need to wash them thoroughly in a bowl of water. The next step is to check for dead clams by tapping the shell; if the shell doesn’t open, it should be thrown out. Only live clams with open shells should be stored and prepared.
When using a steamer for the first time, you should avoid putting too much water in the boiler area. If the pot does not have a dedicated boiler section, the water enters directly into the bottom of the pot. It shouldn’t take longer than 10 minutes to steam the clams, however, the larger they are, the longer they take to steam.
Clams have long been a popular meal in the United States, especially in coastal areas. There are several ways to cook clams, even if a pot is not available. Clams can be steamed, fried or sautéed. The general recipe includes 1 to 2 pounds (0.45 to 0.9 kg) of clams per serving, butter, garlic, and onion to taste. For extra protein and flavor, some recipes add sausage, salt and pepper, and dry white wine to the mix.
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