_clams To Buy Or Shell Recipes
_CLAMS: TO BUY OR SHELL
Number Of Ingredients 0
Steps:
- TO BUY: Select only tightly closed clams, avoiding those with open or cracked shells. TO SHELL: Wash in cold water scrub thoroughly with a brush to remove sand. Insert a blunt knife blade between the two shells and press downward toward the hinges. This will slash the clam's strong tensile muscle, making it easy to pry the shells apart. With the knife, scrape each shell to loosen the meat carefully remove any shell fragments. Reserve the clam broth for soups. Note: Clams can also be opened by steaming or boiling (see "Basic Steamed Clams"). The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
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- Baked Clams with Bacon and Garlic. In this ultimate version of baked clams, chef Daniel Humm includes chopped clams in the filling, doubling down on briny clam flavor.
- Spaghetti with Clams and Braised Greens. To give spaghetti with fresh clam sauce more flavor, chef Ashley Christensen purees sweet roasted bell peppers into the spicy, briny broth.
- Clam Risotto with Bacon and Chives. If you buy just-shucked whole clams rather than already chopped clams in a container for this recipe, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.
- Clams with Hot Pepper, Saffron, and Tomato Confit. The clams' natural juices, flavored with saffron, make a wonderful broth; a drizzle of basil-scented tomato oil enhances the flavor even more.
- Linguine with Clams, Bacon, and Tomato. Clams and bacon form a delectable union enhanced by wine-tinged tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.
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- Japanese Clam Soup. Short-neck clams (called asari in Japan) are packed with flavor and require little seasoning. Cook them simply in the Japanese style by boiling in hot water until shells open, allowing the clams' natural liquor to meld with the water and create a wonderfully aromatic, clear broth.
- Deep-Fried Clams. Fried clams with a well-seasoned cracker crumb coating are delicious and easy to make at home, with no deep-fryer required. Use a high-sided Dutch oven to fry fresh shucked clams, or canned whole baby clams, allowing to drain on paper towels before serving hot, with lemon wedges alongside for squeezing.
- Easy White Clam Sauce. Linguine with clam sauce is a popular Friday night dinner in Italian-American households, but special enough to serve company. This easy recipe cooks chopped clams with garlic, onions and parsley to form a tasty sauce for tossing with hot cooked pasta noodles.
- Classic New England Clam Chowder. New England is known for its white clam chowder, which begins with a simple flour and butter roux. When reserved clam juice is added, the base becomes thick and creamy, creating a luscious sauce for canned clams, onions, and potatoes.
- Slow Cooker Manhattan-Style Clam Chowder. Manhattan clam chowder is a tomato-based seafood stew that includes bacon, onion, potatoes, and minced clams. Cook up a big pot of chowder to enjoy with crusty bread on cold autumn and winter nights with this easy recipe that bubbles away all day in your slow cooker, developing fantastic depth of flavor.
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