Clams Food

HOW TO CLEAN CLAMS

How to Clean Clams image

Make and share this How to Clean Clams recipe from Food.com.

Provided by Bolistoli

Categories < 4 Hours

Time 1h15m

Yield 1 serving(s)

Number Of Ingredients 3

Ingredients

clam, fresh hardshell
cold water, Enough to cover your clams
1 -3 tablespoon cornmeal, Depending on how many clams you have

Steps:

Put the clams in a large bowl and cover with cold water.
Add the cornmeal to the water.
Let clams sit for 20 minutes to 1 hour. The clams should filter the water through their systems and spit out their grit.
Remove the clams from the water - DO NOT pour into a colander - to a clean surface.
Scrub the clams with a brush to get rid of any barnacles or residual sand, and rinse with cold water.
Your clams are now ready for cooking!

Nutrition Facts : Calories 27.6, Fat 0.3, Sodium 2.7, Carbohydrate 5.9, Fiber 0.6, Sugar 0.1, Protein 0.6

CLAMS CASINO

Clams Casino image

Provided by Food Network

Time 20m

Number Of Ingredients 12

Ingredients

2/3 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped shallots
1 tablespoon chopped garlic
1 cup butter
1 teaspoon sea salt
1/2 teaspoon fresh ground pepper and a pinch of cayenne pepper
1/2 cup chopped parsley
2 tablespoons lemon juice
1/4 cup bread crumbs
5 strips of double cut bacon, partially cooked
24 topneck clams on the half shell, arranged on a bed of rock salt

Steps:

Saute the peppers, shallots and garlic in a medium saute pan briefly in 2 tablespoons of the butter to soften slightly (1 minute maximum). Season this mixture with salt, cayenne and fresh pepper and remove to a plate to cool off. Blend the butter, the cooled off vegetables, parsley and lemon juice in a bowl. Dab a generous amount of this butter mix on each clam, sprinkle with fresh bread crumbs and top with a small piece of bacon. Run under the broiler to heat the clams and brown the bacon. You could also bake the clams in a 425 degree oven for 5 minutes to obtain the same result.

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Pick through the clams to make sure there are no bits of shell or obvious grit. Mix all the dry ingredients together in a bowl. Submerge the clams in buttermilk.
Preheat the oven to 200ºF and put a rack set over a baking sheet inside the oven. Heat enough oil to float the clams, about a quart or so. What oil? Anything you feel like, but I prefer peanut oil or, well... fresh lard. You want the oil hot, about 360ºF.
When the oil is almost ready, coat a few clams in the breading. Don't do more than your fryer can handle in one batch, as you want the clams to go right from breading into the fryer. If you want super-extra crispy clams, dip the breaded clams back in the buttermilk and again in the breading; I think this is too much, but some people like them that way.
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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.
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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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– Sugars 0 g
– Fiber 0 g
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Exceptional Source of Vitamin B12. Clams are one of the best dietary sources of vitamin B12, and they offer an impressive 824% of the reference daily intake (RDI) per 100 grams.
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Clams Are a Good Source of Choline. Choline is not a vitamin, but it is a vitamin-like compound (and an essential nutrient) that plays an important role in health.
Rich In Iodine and Selenium. Lastly, clams contain good amounts of a wide variety of vitamins and minerals. However, among these, two of the most important are iodine and selenium.

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