How To Cook Clams Food

HOW TO COOK CLAMS

Steps:

• Melt the butter in a large saucepan. Preheat the saucepan over medium heat and add the butter. Tilt the pan as the butter melts so that the entire bottom gets coated.
• Cook the garlic. Add the minced garlic and cook, stirring frequently with a heat-resistant spatula, until the garlic turns a light brown or tan color. Do not let the garlic blacken and burn. If the garlic becomes burnt, discard it and clean the butter from the pan before starting over.
• Add the clams to the saucepan. Pour a single layer of clams into the bottom of the saucepan and stir until the clams are coated with the garlic butter. You will need to cook the clams in batches. Do not stack the clams on top of each other in the pan since doing so will make it difficult for any clams on the bottom layer to open. Stirring and coating the clams helps to ensure that the heat will be evenly distributed.
• Add the wine. Add roughly 1/4 cup (60 mL) white wine per one dozen clams. The wine adds flavor to the clams, but more importantly, it creates the steam needed to cook the meat and open the shells. It also decreases the heat in the pan.
• Cover and cook. Let the clams cook for roughly 4 minutes before removing the cover. The clams are finished once they open. Clams only open when they are completely cooked. If any clams have not opened, remove the clams that have opened and continue cooking the unopened clams for another 1 to 2 minutes. If the clams still do not open, discard them, since they might be bad. Avoid over-cooking the clams since doing so will cause them to become tough.
• Serve warm. Transfer the clams to a serving platter and enjoy immediately. The clams will release clam juice upon opening. You can serve this clam juice with the clams, alongside pasta or fresh bread.

STEAMED CLAMS

Steps:

• Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.

BATTERED FRIED CLAMS

Steps:

• In a medium sized bowl mix milk, egg yolk, butter, and salt. Sift the flour into the milk mixture stir until smooth. In a small chilled bowl beat the egg white with an electric mixer until soft peaks form. (For best results: refrigerate the bowl, mixer blade and egg white prior to mixing) Fold the beaten egg white into the milk mixture.
• In a large saucepan or deep fat fryer heat oil to 375'. Poke each clam with fork. Dip clams into the batter. Fry a few at a time around 1-1/2 minutes or until golden brown, turning once. Remove with slotted spoon, drain on paper towels or on brown paper bags. Keep warm in a 300' oven while frying the remaining clams.
• 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.

FRIED CLAMS

Steps:

• In a shallow bowl, combine 3/4 cup cornmeal and 1/4 cup flour with the water, forming a batter. In another bowl, combine the remaining cornmeal and flour., Dip clams in batter; shake off excess. Coat with cornmeal mixture., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry clams, a few at a time, for 4-5 minutes or until golden brown. Drain on paper towels; sprinkle with salt. , Serve immediately with sauce if desired.