arge skillet until boiling. Place clams into the pan and cover
Chill clams in freezer for 10 minutes or more to relax them.
Open clams and free them from the shell, using a clam knife and reserving juice.
Cover a baking sheet with rock salt or crumpled foil.
Set half shells with clams and juice on the baking sheet, leveling so juice doesn't spill.
Add a drop or two of Tabasco to each clam.
Place a piece of bacon on each clam.
Broil until the bacon is brown.
While running under water, using a metal brush, scrub clams free of sand using a metal brush. Using a steamer or saucepot, heat water to boiling (must be enough water to cover clams). Cover steamer with tight fitting lid. Reduce heat to a lower temperature and steam clams until they open (about 6-11 minutes).
aute pan add shrimp(if using clams and mussels you need to
arge skillet and add the clams. Add the white wine and
Scrub and rinse clams. Soak in a large bowl of cold water for 5 minutes. Drain thoroughly.
Heat a wok or large saucepan over high heat. Quickly pour in the sake, mirin and rice vinegar. Add the clams; cover and cook until the clams open, 3 to 4 minutes. Discard any clams that do not open.
Remove any scum that forms on the surface using a spoon or paper towel. Stir in the butter, soy sauce and green onion, tossing to coat the clams as the butter melts. Arrange clams on a serving plate and drizzle the sauce over them. Serve immediately.
Scrub the clams under cold running water, discarding
o a boil. Immediately add clams and distribute evenly. Cover and
owl with cold water. Add clams and cornmeal and let soak
owl. Pour in milk; toss clams gently with a fork to
Soak the clams in cold water for an
Heat olive oil in heavy large saucepan over medium heat.
Add garlic, shallot and herbs and saute 2 minutes.
Add clams, dry Sherry and bottled clam juice.
Cover and cook until clams open, about 5 minutes- discard any clams that do not open.
Add butter to saucepan and stir until melted.
Using tongs, divide clams among 4 soup bowls.
Ladle broth over the clams and sprinkle with green onions.
Serve with bread.
edium-high heat.
Add clams and cook two minutes, tossing
hat if you have been using unsalted butter, and/or unsalted
hour before smoking the clams. The butter should be very
lakes, stir, than add the clams and wine. Place a lid
Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine.
Coarsely chop the clams and combine with the lemon juice in a separate bowl.
Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide chopped clams between them.
Top with the bread crumb mixture and drizzle with the butter.
Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes.
Garnish with lemon wedges.
Using a food processor (do not
Chop celery and onions fine and cook in butter until soft. Mince clams in blender, then crumb bread in blender.
In dish, mix celery, onions, clams and crumbed bread well.
(Use no clam juice, only what clings to clams.)
Beat egg and add pepper and Worcestershire sauce to it; mix well.
Add parsley last.
If too juicy, add more fresh bread crumbs.
Put dry crumbs in another dish and drop a tablespoon of mixture in crumbs.
Coat well, using hands.
Repeat.
Fry in small amount of oil until golden brown.
eat.
Clams are cooked when shells have opened.
Using tongs