I'm learning how to cook clams and have been steaming them. Virtually every recipe uses some form of the "until open" instruction, and I'd like to check that I'm interpreting this correctly.
Does this mean that clams are only supposed to no longer be closed (i.e. a centimeter or two of space qualifies as open) or that they're supposed to pop wide open (as some seem to very quickly, but others do not)?
I have been using the first interpretation and haven't gotten sick or anything, but I thought I'd check and see if that's correct or if I've just been lucky.