Unlock the Secrets of Perfectly Prepared Clams
The Joy of Clams: Debunking Common Misconceptions
Clams often get a bad rap. They’re perceived as rubbery, gritty, and difficult to prepare. But, with a few simple steps, you can enjoy tender, grit-free clams that will leave you hooked. Our experts, Joanne Chang and Karen Akunowicz of Myers + Chang in Boston, share their insider tips to help you master the art of cleaning, shucking, and cooking fresh clams.
Selecting the Freshest Clams
When buying live bivalves, look for tightly closed shells (except for soft shell clams, which won’t be completely closed). Fresh clams should have a clean, ocean-like aroma. Avoid any with a fishy or ammonia smell, as they may be spoiled. Pack them with a cold source and avoid tight plastic bags to prevent suffocation.
Storing Clams: A Quick Guide
Ideally, cook clams as soon as possible after purchasing. If you need to store them, place them in an open container in the fridge for up to 2 days. Never store live clams in a closed container or submerged in water, as this can kill them.
The Art of Cleaning Clams
To ensure grit-free clams, follow these simple steps:
- Tap open clams to remove any dead ones.
- Soak live clams in cold, salted water for 20 minutes.
- Transfer them to a second bowl of clean, cold, salty water and soak for another 20 minutes.
- Repeat the process until the water is clear.
- Scrub each clam with a stiff-bristle brush to remove any remaining grit.
Shucking Clams: A Step-by-Step Guide
Shucking clams can seem intimidating, but with the right technique, it’s a breeze. Chill clams before shucking, and use a sharp, small knife to pry open the shells. Catch the briny juices (aka liquor) and add them to your recipe for extra flavor.
Cooking Clams: Exploring Delicious Recipes
From classic New England Clam Chowder to innovative dishes like Coconut Green Curry Steamed Clams, the possibilities are endless. Steam clams for a tender, flavorful base, or try shucking them for recipes like Linguine with Clams. Always discard any unopened clams after cooking, as they may be unsafe to eat.
Get Cooking with These Delicious Recipes:
- New England Clam Chowder
- New England Style Fried Clams
- Steamed Clams
- Linguine with Clams
- Coconut Green Curry Steamed Clams
- Chorizo Stuffed Baked Clams
- Manhattan Clam Chowder
- White Clam Sauce Pizza with Chile Oil
With these expert tips and mouth-watering recipes, you’ll be well on your way to becoming a clam connoisseur. So, come out of your shell and start cooking!
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