A quick rinse under cold running water to remove any grit is also required. Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open.

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Heat a large saucepan with lid. Add clam with 1/2 cup of water then quickly put the lid on. Cook for 1-2 minutes, until the clams have opened. Remove from the heat. Reserve the cooking liquid ...

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Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

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