Author Topic: CLAMS: Cooking  (Read 426 times)

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Offline John Pierce

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CLAMS: Cooking
« on: November 23, 2019, 05:44:55 PM »
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.