Martha Stewart's Tip For Buying Clams

Steamed clams are a classic way to prepare this particular seafood, but there's a lot more you can do with them, too. Wondering how chefs like to eat their clams? One of Andrew Zimmern's top 10 favorite dishes is clams with black bean sauce; Zimmern thinks the most delicious clam in the world is the geoduck. (If you're a clam lover, you'll want to learn about the different types of clams and the best ways to eat them.)

But if you're just getting started with cooking clams in your own kitchen, it's important to know the basics, including how to choose the right clams. Look out for signs of a bad clam, including if they float in the water. And when you're purchasing clams, Martha Stewart has a few tips for beginners. 

Stewart has given plenty of advice about making the perfect seafood dishes. For example, she's shared how long to cook lobster perfectly. So it's no surprise she's got a method for picking out fresh clams, too.

Martha Stewart says to buy clams with tightly closed shells

If you haven't bought clams before, Martha Stewart's pro tips are important to keep in mind. Stewart told Food & Wine that you should look for clams with tightly closed shells; clams with cracks in them shouldn't go home with you. Stewart also recommends keeping clams cold if you're not going to be cooking them immediately — but you shouldn't freeze them.

Although it's important to avoid clams that aren't closed, an open clam or two in a bath isn't necessarily an issue. According to The Kitchn, clams may open to breathe. To check the quality, you can give the shell a tap. If the clam closes up, that means the clam is still alive and is safe to eat.

Now that you know how to buy the best clams, all you need to do is decide how to cook them.