How to Eat Clams

Clams are delicious as an appetizer or a main course, but eating them can be intimidating if you don’t know how. The two most popular types of clam to eat are steamed soft-shell clams (otherwise called “steamers”) and hard-shell clams eaten raw. By learning the proper method and etiquette for eating both types of clams, you can confidently indulge in this culinary delight.

Method 1

Method 1 of 3:

Eating Steamed Clams

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New England steamed clams (or “steamers”) are considered some of the best in the world. If you are in the northeast, be sure to enjoy this local delicacy.
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Locate your shellfish fork. A shellfish fork is the smallest fork in a table setting. In a formal setting, this is the right utensil to use for eating steamed clams. If you are in an casual environment, you can just use your hands.^{[1]XResearch source}
- The shellfish fork is usually placed on the right side of the soup spoon.
- The shellfish fork should be the only fork located on the right side of the place setting.
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Pry open the shell and remove the clam. Holding the clam in one hand, use your other set of fingers to open the shell. Use your shellfish fork (and possibly your fingers as well) to pull the clam out of the shell. It is acceptable to use your hands, as needed, in a formal setting. Clean your hands on your napkin after touching clams.^{[2]XResearch source}
- Steamed clams have brittle shells, so be gentle.
- The 2 sides of the shell will not be closed all the way. Protruding from the shell you should see a long foot, or siphon.
Locate the neck, which is dark in color and covered with a filmy outer skin. Slip the outer skin off clam’s the neck using your fingers. Set the membrane aside; you will not eat it.^{[3]XResearch source}
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Eat the clam using your fingers. Dip the delicious clam into either melted butter, clam broth, or both. Place the clam into your mouth and eat it in one bite. Chew the clam and swallow it.^{[4]XResearch source}
- Steamed clams will have a salty and mildly fishy taste.
- Dipping the clam in butter or broth can help counter the fishy-ness, and give the clam a robust flavor.
After you eat each clam, carefully wipe your mouth and clean your hands with your napkin after consuming each clam. Return the napkin to your lap and enjoy another clam.

Method 2

Method 2 of 3:

Eating Hard-Shell Clams

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1
Order hard-shell in formal restaurants close to the ocean. Raw hard-shell clams are best eaten in higher-end restaurants. Avoid eating raw clams unless you are close to the ocean.
- Raw clams have a taste that is slightly salty, slightly sweet. Raw clams can also taste slightly fishy, but not overpoweringly so.
When eating raw hard-shell clams, there is no need to use a shellfish fork or other utensil. The clams will already be open, on the half-shell. Simply pick clams up, one at a time, using your hands. This is totally fine to do, even in formal settings.^{[5]XResearch source}
Lift the clam up to your face and gently suck. The clam meat and juice should slide into your mouth. There is no need to chew. Simply swallow the clam.^{[6]XResearch source}
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Dispose of the shell in a provided receptacle. At many restaurants and in formal settings, a clamshell receptacle will be provided. If no such container has been provided, place your empty shells around the edge of your plate.^{[7]XResearch source}
- Use your napkin to wipe off your hands and mouth after eating each clam.

Method 3

Method 3 of 3:

Preparing Steamed Clams at Home

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1
Gather your ingredients. If you are in a place where you can purchase fresh clams, you can make this delicious meal at home. Look for clam at specialty seafood stores near the coast. To create this recipe, you will need:
- 4 pounds (1,800 g) fresh clams
- 1 cup (240 ml) white wine
- 4 teaspoons (20 ml) minced garlic
- 0.25 cups (59 ml) butter
Preheat a saucepan over medium heat. Add 0.25 cups (59 ml) of butter. Tilt the pan as the butter melts so that the bottom of the pan gets evenly coated.
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Sauté the garlic. Add 4 teaspoons (20 ml) of minced garlic to the plan. Cook the garlic, stirring frequently, until the garlic turns a light brown or tan color. Avoid letting it blacken or burn.
- If the garlic burns, discard it and start over.
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Add your clams to the saucepan. Add clams to the pan, so that they form a single layer across the bottom. Stir the clams until they are fully coated with garlic butter. Stirring and coating the clams helps to ensure that the heat will be evenly distributed.
- You may need to cook the clams in batches. Avoid stacking the clams on top of each other.
Add 1 cup (240 ml) of white wine to the pan. This adds flavor to the clams, but it also creates the steam needed to cook the clam meat and open the shells. Gently stir to distribute the wine evenly.
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Cover the pan and let it cook. Set a timer for 4 minutes. Then open the lid and check the clams. If the clams have not opened, wait another 2 minutes and check again. The clam shells will peek open when your clams are cooked.
- If any the clams have not opened after 4-6 minutes, remove the clams that have opened and continue cooking the unopened clams for another 1-2 minutes. If the clams still do not open, discard them.
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Serve clams warm with a side of bread or pasta. Transfer the clams to a serving platter and eat them right away. French bread, garlic bread, or a pasta dish are great options to serve with your clams.
- The clams will release clam juice upon opening. You can serve this clam juice with the clams.
- You may want to provide a receptacle for disposal of clam shells.