CLAMS: Cooking

[John Pierce]

COOKING CLAMS

PREPARATION

• Scrub shells with brush.

CLAMS IN SHELL

• Butter in pan, melt, add crushed garlic, add white wine.
• Place clams in sauce, cover to steam, will open wide, not open chuck, add little lemon, sprinkle with diced parsley, and optional hot sauce.
• If large cut muscle, scoop out clam meat, dip in sauce, eat, or scoop half shell with meat in sauce, eat straight from shell.

CLAMS OUT OF SHELL

• Steam, when fully open, remove and shuck with butter knife. Easier than opening and shucking raw.
• If frying, drain and paper towel dry.