"We hate to break it to seafoodies, but if your boils have been skipping the mollusks, you've been missing out. Beyond just dimensionality, there's a unique advantage in adding mollusks to a flavorful seafood boil - and its name is "clam liquor." Enter: a pleasant touch of oceanic funk. This insight comes from food blogger Allie Hagerty of recipe sites Seasoned and Salted and One Bowl Bakery."
"However, when adding mollusks into the mix, there are a few special cooking considerations that need to be kept in mind. Before cooking, Hagerty recommends soaking them in "lightly-salted cold water for 20-30 minutes" before scrubbing shells and debearding mussels. "Clams and mussels need just 5-8 minutes to cook so pull them as soon as they open," says Hagerty. "Discard any that stay closed - do not eat them!""
Adding clams and mussels to a seafood boil releases briny clam liquor that enriches the pot, turning the boil into a savory, oceanic broth. To preserve that liquor, shuck fresh clams over a bowl before adding. Soak mollusks in lightly-salted cold water for 20–30 minutes, scrub shells, and debeard mussels. Cook clams and mussels 5–8 minutes and remove them as soon as shells open. Discard any that remain closed. Steam rather than submerge mollusks, use a basket insert to prevent overcooking, and serve immediately because bivalves toughen as they cool.
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