Cooking Fresh Clams In Shell Food

FRIED SOFT-SHELL CLAMS

Steps:

• Rinse the clams under cold water and drain. Fill a pot large enough to hold all the clams half full of water and bring to a boil. Add the clams, reduce the flame to low and let the clams sit for 3 or 4 minutes. Drain and place the clams in a bowl of cold water. When cool, open each shell and remove the clam. Use a small knife to cut out any that adhere. Discard the black mantle covering the neck. Soak the clams in a bowl with evaporated milk or buttermilk.
• In a heavy skillet or deep fryer, heat the oil to 360 degrees. Meanwhile, remove the clams from the milk and drain. Combine the flour, masa harina, baking powder and salt. When the oil is hot, toss the clams in the flour mixture to coat. Shake off any loose flour and immediately put the clams into the oil. Do not let floured clams sit or they will not be crisp when fried. In a minute or two, when the clams are a little darker than cornflakes, remove them, drain on paper towels and serve with tartar sauce.

FRESH BAKED CLAMS

Steps:

• Put clams in a large kettle or clam pot with the water; cook over moderate heat, just until the shells open.
• Remove from the heat and when cool enough to handle, pluck the whole clams from the shells; save half the shells.
• Meanwhile, blend together the butter, garlic, parsley and bread crumbs.
• Set each clam back into a half shell and spread about a teaspoon of the mixture atop each clam in a shell.
• Arrange filled shells in a baking dish and broil 4" from the heat source until lightly browned, about 3-4 minutes.
• Serve with lemon wedges.