Steamed Clams with Artichoke Sun Dried Tomato Caper Pasta

Steamed Clams with Artichoke Sundried Caper Pasta

First time making clams, or any shellfish for that matter, at home. Little did we know, a lot goes into prepping the clams for cooking. Here are a few tips:

  • Let your clams ‘breathe’. If the market ties them up in a plastic bag, remove them from the bag when you get home.
  • At least and hour before, but preferably 3 hours or more before you want to cook them, place the washed and scrubbed clams in a bowl of salt water. Add some cornmeal to the water. The cornmeal (or as I call it, the “Last Meal”) will help the clams expel any sand remaining inside them.