I've recently started steaming clams, but have only done it a couple of times. In the past when other people did it, I remember them as opening pretty wide. But when I've been doing it they only open a little bit, and I have to cut the muscles on each side to get them open the whole way. Maybe I'm not cooking them enough? Will they open more as they cook longer? They did seem a bit less done than I remember them being when other people cooked them, but I don't want to cook them too much either. I was cooking mid size long neck(?) clams, and had the same result with the bigger ones also.
Thanks for any help! David