Fresh Clam Preparation
Source of Recipe
net
List of Ingredients
Fresh Clam Preparation
Start by scrubbing the outside of the clams thoroughly with a stiff brush. Clams naturally burrow in the sand, so they need to be purged of grit or you will be crunching down on grains of sand. Sand should be removed before cooking by covering the clams with salt water (1/3 cup salt to 1 gallon of water), let sit for several hours. To help whiten the meat as well as push out the dark matter and sand from the stomachs, add 1/4 to 1/2 cup of cornmeal to the soaking waterRecipe
Fresh Clam Preparation
Start by scrubbing the outside of the clams thoroughly with a stiff brush. Clams naturally burrow in the sand, so they need to be purged of grit or you will be crunching down on grains of sand. Sand should be removed before cooking by covering the clams with salt water (1/3 cup salt to 1 gallon of water), let sit for several hours. To help whiten the meat as well as push out the dark matter and sand from the stomachs, add 1/4 to 1/2 cup of cornmeal to the soaking water.
If you are shucking your own, the shells will be easier to open if you freeze them for 15 to 20 minutes. Remove from freezer and let sit a few minutes before opening the shells. Get your clam knife ready, as they warm up, the muscles relax and the shells will open slightly. Remember to shuck over a bowl, you'll want to save all the wonderful juices known as clam liquor.
You may wish to remove the tough skin covering the neck of longneck clams. Slit the skin lengthwise and remove it. Ground skin can be added to chowder or creamed clam dishes.
Equivalents
6 to 12 clams = 1 serving
1 quart unshucked = 1 serving steamed
8 quarts unshelled = 1 quart shucked
1 quart shucked = 6 servings
1 quart shucked = 2 to 3 cups chopped
1 pint shucked = 3 to 4 servings
1 pint shucked = about 18 clams
6-1/2 ounce can minced = 1/2 cup drained
6-1/2 ounce can minced = 1/2 cup juice
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