Most people are just good clams served steaming bowls of chowder, but all are flavorful on their own delight in the ocean. If you have never tasted straight out of a clam shell, you are missing out. Luckily for you, clams in their shell usually can be found year round in local grocery stores or shucked and packed in their own juices. These are delicious even when it is cold outside.

Clams How to Select and Store

When buying live clams, you only buy from reputable sellers should supermarkets as they are regulated for safety. It is important that food can be fatal because of contaminated clams to buy from a reliable vendor. When choosing clams, clams that are tightly closed to look for. If one is open, open the faucet slowly. If it does not stop, do not buy it.

After buying fresh clams, to keep them cool until you are ready to prepare them. They cover a wet kitchen towel or paper towels. Put them in a container or not submerged in water. If you see any open or broken shells, throw away those clams. If you are clams shucked their respective live in a tightly covered container in the liquid natural. Clams in their shells to be placed in a cold environment is recommended two to five days or shucked.

Clams How to Prepare

When your clams, scrub shells with a stiff brush and rinse with cold water to preparation for getting ready. 4 quarts water to a saltwater them 1 / 2 cup salt-rich bath Place. Before draining and rinsing them for 15 minutes Allow to soak. Repeat this process twice. To help dismiss sand clams, you half cornmeal ¼ cup soaking liquid to add.

15 to 20 minutes in the freezer for you to your place clams shucking can process a little easier. Remove from freezer and let them something to stand for minutes allowing slightly open clams. Gadget to save a liquid bowl clams. hinged following a heavy cloth or gloves against his palm to grab the clam. Clam using a knife and twist the knife deep inside it is different from the shells start from the front push blade between the shells. Cut free from the shell muscles.

Battered-dipped Fried Clams

This recipe for clams right out of their shells to try. Serve with tartar sauce dip these in. This makes 8 servings.

What You Need:

* 1 / 2 cup milk
* 1 egg yolk
* 1 tablespoon cold butter and butter
* 1 / 4 teaspoon salt
1 / 2 cup all-purpose flour *
* 1 egg white
1 pint clams that have been rinsed and well drained shucked
* Deep-fat cooking oil for frying
* 1 cup mayonnaise or salad dressing
1 / 4 cup finely chopped * sweet pickle flavor
* 1 tablespoon finely chopped onion
* 1 tablespoon snipped fresh parsley
* 1 tablespoon diced pimiento
* 1 tablespoon lemon juice

How to make:

Preheat oven to 300 degrees. In a bowl, milk, egg yolk, butter, and salt to combine. Stir the milk mixture to flour and stir until smooth. In another bowl, an electric mixer until soft peaks form, beat the egg whites. Fold into milk mixture.

A deep fryer fat or sauce pan, heat oil to 375 degrees. A fork, spear use clams, clams dip in batter. The floor a few at a time, about 1 1 / 2 minutes or until golden brown, turning once. A slotted spoon remove and drain on paper towels. 300 degree oven to keep warm while frying remaining clams.

A small bowl, whisk together mayonnaise, relish, onion, parsley, pimiento, lemon juice and stir.


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