Discard any clams with unopened shells after cooking. Clams cook quickly, so this seafood is best cooked gently over low heat, just until the shells open, when the meat will be tenderest (overcooked clams can become tough). Clams will self-clean by filtering the water through their shells, pushing out much of the salt and sand they may have collected.Īlways shuck (open) clams over a bowl, to catch all the wonderful clam liquor, which can be used in sauces. Then place in the fridge, covered in fresh, cold water.
They should have a pleasant sea aroma.Ĭlean them before cooking by thoroughly scrubbing the outsides of shells with a stiff brush. Place in broiler for 8 minutes or until bacon is crispy.
Add a sprinkle of finely chopped shallot to each clam and a grind of fresh black pepper, followed by a pinch of panko breadcrumbs, and finally top with a piece of bacon. At the fishmonger's, look for live clams that smell sweet, without any fishy odor. Place opened clams on a large sheet tray. When using fresh, live clams, it's best to cook with them the day that you buy them. With recipes like buttery baked clam appetizers and clam dips to clams steamed in beer, Italian-style linguine with clams, stir-fried clams in black bean sauce, and of course, classic clam chowders, you'll find recipes here for cooking fresh, live clams, plus several that use canned clams. We've got fantastic ideas here for delicious ways to prepare and enjoy this popular shellfish. Clams are in the spotlight with our best clam recipes collection.
