Cook Manila Clams Perfectly

Manila clams are smaller and sweeter than many other clam varieties, making them particularly sensitive to overcooking. The rule for perfectly cooked clams is straightforward: pull them from the heat as soon as their shells pop open. At that moment, the clam meat inside is just cooked through, with a tender, slightly springy texture. Even a minute more can push them toward rubbery and tight. When steaming clams in a broth, watch the pot closely and remove individual clams as they open rather than waiting for the entire batch to finish at once. Any clams that do not open after a reasonable time should be discarded, as they were likely not alive before cooking.