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The Best Way To Reheat Steamed Clams [I Test 4 Methods]

Steamed clams are my go-to seafood dish. They’re juicy, delicate, salty little things, and they’re not the easiest to reheat.

I decided to experiment to find out what reheating method produces the freshest, tastiest, most tender clams.

The best way to reheat steamed clams is by using residual heat and incorporating them into a hot dish like pasta or broth. Heat some broth on the stove until it’s boiling then remove it from the heat and stir in the clams. Wait 1-2 minutes for them to heat through.

How I Tested Reheating Clams

I made a delicious bowl of steamed clams in a lemon-garlic-white wine broth. Then I left it to cool down and put the clams in the fridge overnight.

The next day, I tested four different ways of reheating the clams:

  • In a broth (can also use pasta or rice): The best method.
  • Steaming: Second best method.
  • In the microwave in broth: Okay but some flavor loss.
  • In the microwave with a damp paper towel: Chewy clams.

Reheating clams in broth (the best way)

Time: 4-5 minutes
Rating:
9/10

  1. De-shell your clams if not already done.
  2. Heat your broth, soup, pasta sauce, rice, or whatever dish you’re planning to add the clams into.
  3. When the dish is hot enough (i.e. the broth is boiling or the pasta sauce is simmering), take it off the heat.
  4. As soon as you take the dish off the heat, stir in your leftover clams and incorporate them into the dish. The residual heat will reheat your clams.

The residual heat from your dish will be enough to heat the clams, but it won’t cook them any further so the texture won’t be affected.

Wait until the very last minute to put your clams in your heated dish. Putting the clams in too early will mean they overcook, or they could absorb too much liquid and become mushy.

It’s best to use de-shelled clams with this method because the heat transfers through touch. If the clams are in their shells, the heat won’t transfer as effectively.

Results: This was my favorite method. The clams were soft and juicy, and they were packed full of flavor. I used some leftover broth, but it will work with any dish. You can even use stock if you’re in a pinch.

Reheating clams by steaming

Time: 1 minute
Rating:
8/10

  1. Set your steamer up and boil the water.
  2. Arrange your clams in the steaming basket and steam them for 30-60 seconds. It’s not long but remember how small and delicate clams are!
  3. Serve immediately.

You can use shelled or de-shelled clams for this method. I tend to use de-shelled because they heat more evenly, and it’s easier to feel if the clams are done or not.

If you don’t have a steamer, you can make your own with a saucepan, a sieve or colander, and a lid. Put 2-3 inches of water in your saucepan and bring it to a boil. The sieve acts as the steamer basket, so rest it on top of the saucepan and then put a lid on the sieve.

Psst… add a squeeze of lemon juice to the water for extra flavor.

Results: If you don’t have any leftover broth or don’t plan on using the clams in a dish, steaming is an excellent reheating method. The clams were nice and moist, and the steam was gentle enough to heat them through without overcooking them.

Reheating clams in the microwave

Time: 30-40 seconds
Rating:
5/10

  1. Put your clams in a microwave-safe bowl and cover them with leftover broth, stock, or water.
  2. Deshell the clams (recommended but not essential).
  3. Heat the clams in 10-second intervals until they’re heated through.
  4. Serve immediately.

I advise using de-shelled clams for this method because they’ll heat more evenly, but you could also use shelled clams.

An alternative method is to sprinkle a few tablespoons of water over your clams and then cover them with a damp paper towel. I also tested this but the clams turned out tough and chewy. 

Check the temperature of the clams after every 10 seconds to see if they’re done or not. You don’t want to leave the clams in the microwave for longer than you need to because they will quickly overcook.

Results: I don’t recommend this method because the clams came out dry – you’d be better off warming them in hot water!

How to use leftover clams

Reheated clams don’t always make the best meal by themselves. To get the best out of them, I would use the clams in a new dish. 

How can you use up leftover clams?

  • Spaghetti vongole (i.e spaghetti and clams) or any other pasta dish. Spaghetti and clams is easy to make but tastes like it’s complicated! It’s a great dish for a dinner party.
  • Clam chowder is a popular dish all over America, with different states having different versions. But whatever version you choose to use, I can guarantee it will be delicious.
  • Soup with clams. Clams are a popular addition to miso soup in Japan, but you can add them to any soup.
  • Breaded and fried clams. Take your clams, dip them in some beaten egg, and then breadcrumb them and shallow fry them. Dip them in some aioli or whatever your favorite sauce is. This works best with bigger clams.
  • Clams on toast. This is one of my go-to breakfasts if I have leftover clams. Steam the clams to heat them, then chop them up and mix them with parsley and lemon juice. Perfection.

How to store cooked clams

To store leftover clams, separate them from their sauce or broth, de-shell them, and put them in an airtight container or a sealed bag. You can keep leftover clams in the fridge for 4-5 days. Don’t store them in any liquid because they’ll absorb it and become mushy.

If you have any broth or sauce you want to save, you can store this in a separate airtight container. 

Leave your clams to cool to room temperature before you store them, but make sure they aren’t sitting out for more than 2 hours. After 2 hours they will enter the danger zone for bad bacteria.

Can you freeze cooked clams?

Freezing cooked clams isn’t recommended because it can dehydrate them and leave them with a tough and rubbery texture. However, if you need to freeze them, I would de-shell them and put them in an airtight container. Cover the clams with their cooking juices/broth and freeze for up to 3 months. 

The liquid will help to keep the clams moist and protects them from freezer burn.

What if I don’t have any liquid to store the clams in? 

If you don’t have any leftover liquid, flash-freeze the clams by spreading them out on a baking tray and freezing them for 30 minutes. Then transfer the frozen clams to a heavy-duty freezer bag and squeeze as much air out as you can.

If your choice is freezing your clams or throwing them away, you should freeze them. They won’t be great to reheat and eat on their own, but they can be okay in a soup or other liquid dish where the texture doesn’t matter as much.

To thaw the clams, leave them in the fridge overnight. 

If you aren’t planning on using the clams straight away once they thaw, separate the clams from any liquid as soon as possible.

Can you reheat baked/grilled clams?

Casino clams or clams baked with a crumb are hard to reheat without overcooking them. You can’t use liquid because this will leave you with a soggy crumb. And reheating them under the grill or oven will leave you with dried-out, tough clams. The same goes for grilled clams.

I would suggest removing the clams from their shell and discarding any breading, then using the clam meat in a soup or pasta dish. Simply add the cold clams to your hot dish and stir. The residual heat will warm the clams.

How To Reheat Steamed Clams [Tested Methods]

I eperimented to find out what reheating method produces the freshest, tastiest, and most tender clams.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: All
Keyword: reheat steamed clams, steamed clams
Prep Time: 2 minutes
Cook Time: 3 minutes
Servings: 1 person
Calories: 148kcal

Equipment

  • Steamer

Ingredients

  • 1 portion steamed clams
  • 1 portion broth or other dish

Instructions

  • Reheat your broth, soup, pasta sauce, rice, or whatever dish you’re planning to add the clams into.
  • When the dish is hot enough (i.e. the broth is boiling or the pasta sauce is simmering), take it off the heat.
  • As soon as you take the dish off the heat, stir in your leftover clams and incorporate them into the dish.
  • The residual heat from your dish will be enough to heat the clams, but it won’t cook them any further so the texture won’t be affected.
  • Wait until the very last minute to put your clams in your heated dish. Putting the clams in too early will either mean they overcook, or they might absorb too much liquid and become mushy.
    Don’t add the dish back onto the heat once you add the clams because this will start to cook them, which you want to avoid.
    It’s best to use de-shelled clams in this method because the heat transfers through touch. If the clams are in their shells, the heat won’t transfer anywhere near as effectively.

Nutrition

Serving: 100g | Calories: 148kcal

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