Sous vide cooking has become an increasingly popular technique for cooking shellfish like clams perfectly every time. The gentle heat and precise temperature control of sous vide allows you to achieve tender and succulent clams that are never overcooked.
Sous Vide Products I Use Every Day
As an Amazon affiliate, I earn from qualifying purchases.
![IMPRESA [10 pack] Sous Vide Magnets to Keep Bags Submerged & In Place - Sous Vide Accessories to Stop Floating Bags & Undercooking - Great Alternative to Sous Vide Weights, Balls, Clips, & Racks](https://m.media-amazon.com/images/I/41zHpl8G2lL._SL160_.jpg)
Last update on 2024-11-03 / Affiliate links / Images from Amazon Product Advertising API
Benefits of Cooking Clams Sous Vide
There are several advantages to cooking clams using the sous vide technique:
1. Precise Temperature Control
One of the main benefits of sous vide is that it allows you to precisely control the temperature at which the clams are cooked. This level of precision is difficult to achieve through traditional cooking methods. With sous vide, you can dial in the exact temperature needed to get your clams cooked just right.
2. Enhanced Flavor and Texture
Cooking clams sous vide helps retain moisture, resulting in plump, tender clams with an enhanced natural sweetness. The gentle heat prevents the proteins in the clams from seizing up and becoming tough. Sous vide clams are succulent with a smooth, silky texture.
3. Minimal Risk of Overcooking
It’s easy to overcook clams when cooking them through traditional high-heat methods like steaming or sautéing. With sous vide, the risk of overcooking is greatly reduced. The clams cook gently in the water bath until they reach the desired internal temperature. Once taken out, they stop cooking immediately.
4. Easy and Convenient
Cooking sous vide is very simple and hands-off. You just seal the clams in a bag, set the temperature, and let the water bath do the work. Sous vide also makes it easy to cook large batches of clams that can be stored after cooking for quick weeknight meals.
How to Sous Vide Clams: Step-by-Step Guide
Follow these simple steps for sous vide clams:
1. Prepare the Clams
Start by scrubbing the clams thoroughly under running water to remove any grit or debris on the shells. Discard any clams with cracked shells or that don’t close when tapped.
2. Set the Sous Vide Temperature and Time
For most small to medium-sized clams, set the water bath temperature to 135°F (57°C) and cook for 45-60 minutes. Larger clams like cherrystones may need up to 75-90 minutes.
3. Vacuum Seal the Clams
Place the cleaned clams in a vacuum seal bag, either alone or with seasoning, garlic, herbs, butter, or other ingredients you want to infuse into the clams. Remove air and vacuum seal the bag.
4. Cook the Clams in the Sous Vide Water Bath
Immerse the vacuum sealed pouch of clams in the preheated water bath and cook for the set time. Make sure the bag is fully submerged.
5. Finish and Serve the Clams
Once cooked, remove the clams from the bags, separating any that are still unopened. Discard any unopened ones. You can serve the clams warm with the cooking juices or chilled as needed for your recipe.
Sous Vide Clam Recipe Ideas
Here are some tasty ways to use sous vide clams:
1. Sous Vide Clams with Garlic and White Wine
Seal clams with garlic, shallots, thyme, lemon slices and white wine in sous vide bags. Cook, then serve warm tossed with pasta or as appetizers.
2. Sous Vide Clams with Chorizo and Tomato Sauce
Vacuum seal clams with chorizo sausage and a tomato sauce base. Cook sous vide and use in tacos or over rice.
3. Sous Vide Clams with Lemon and Herb Butter
Infuse clams with flavors like lemon, parsley, dill and chives by sealing with herb butter before cooking. Serve the tender clams chilled with crusty bread.
Tips for Cooking Clams Sous Vide
For best results, keep these tips in mind:
1. Choose Fresh Clams
Make sure you start with fresh, live clams. Discard any with broken shells or that are already open.
2. Properly Clean and Store Clams before Cooking
Clean clams thoroughly and debeard if needed. Store chilled and cook within a couple days for optimal freshness and flavor.
3. Adjust Cooking Time Based on Clam Size
Cook smaller clams like littlenecks for 45-60 minutes. Allow more time for larger cherrystones or chowder clams.
Conclusion: Enjoying Perfectly Cooked Clams with Sous Vide
Sous vide offers a foolproof way to cook clams to tender, succulent perfection. The ability to precisely control temperature results in silky, flavorful clams every time. Incorporating aromatics and seasonings in the bag imparts delicious flavors. Sous vide clams offer an easy and convenient way to make impressive seafood dishes.