1. Briefly rinse clams in a bowl of water to remove any grit, then drain.
2. Check each clam, discard any that have damaged or broken shells, and any that do not close when tapped.
3. To steam the clams, put in a large pan. Add enough white wine to cover the base of the pan. Cover with a lid and steam for around 3-5min or until the clams have opened.
4. Discard any clams that haven’t opened fully.
Use your new cookery skills with these triple-tested recipes:
Clam chowder recipe
Clams with chilli recipe
More triple-tested dishes for entertaining
Classic glass bowl (2 litres), Pyrex. Large FSC certified beech 'TV chef's' board, T&G Woodware. Soft-grip sieve (18cm), Lakeland. Montreux saucepan (2 litres,18cm), black two-tone serving spoon, Kuhn Rikon UK Ltd. Slate serving board, chef's own.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
