Dave Smith wrote:
> wrote:
>
>
>>I've recently started steaming clams, but have only done
>>it a couple of times. In the past when other people did
>>it, I remember them as opening pretty wide. But when
>>I've been doing it they only open a little bit, and I have
>>to cut the muscles on each side to get them open the
>>whole way. Maybe I'm not cooking them enough? Will
>>they open more as they cook longer? They did seem
>>a bit less done than I remember them being when other
>>people cooked them, but I don't want to cook them
>>too much either. I was cooking mid size long neck(?)
>>clams, and had the same result with the bigger ones
>>also.
>>
>
>
> I have only done it once, but was supervised by someone who did it a
> lot. The simple rule that he taught be was to throw out any clam that
> was open in the bag and to throw out any that didn't open when cooked.
>
>
Absolutely the right "rules" Dave. It sounds like the OP should let
'em go for a couple more minutes and they should open fully.
Toss some white wine, diced shallot, fresh cut parsley or celantro,
and some chopped garlic in with 'em if you want. This works well in a
very hot iron skillet too. Covered of course.
I also do clams on the Weber gasser. Fire that thing up on high, toss
the clams right on the grates, close the lid and you'll hear them
"pop" when they open. Seriously, you can't miss hearing them pop. No
clean up this way but you lose most all of the clam juices.
--
Steve
Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"