We love a seaside clambake or cozy bowl of chowder as much as the next beach bum, but clam recipes have so much more to offer. These small but mighty bivalves are flavor powerhouses with the ability to add a briny punch to a host of dishes. Bonus: They come with their own sauce. When steamed or grilled in a pan, they release a luxurious “liquor”—just toss in a knob of butter, some minced garlic or shallots, chopped fresh parsley, and a splash of white wine, and dinner’s ready (don’t forget the crusty bread).
If you find the idea of cooking clams daunting because you’ve never cleaned them before, allow us to give you a crash course. Most farmed clams arrive ready to go; just plop them (gently) into a colander and give them a rinse. Wild clams might be holding on to a bit of sand. Submerge them in cold water seasoned with a big pinch of kosher or sea salt to purge them of any debris (20 minutes should do it). Don’t let them soak longer than an hour, or you risk drowning them (yes, really). Next, rinse them and give them a quick once-over with a soft vegetable brush to ensure their outer shells are free of grit and mud. Your clams are now ready to cook, but if you still need more time, cover them with a damp kitchen towel and place them in the refrigerator.
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