On Fri, 10 Dec 2004 16:56:28 -0500, 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.
>
I agree with the last. I only do littlenecks (small quahogs) and in
recent years I have done them in the zapper while everything else is
in a soup pot. Occasionally one will only open a little way, but they
seem fine like that. If I leave them in a little longer, they will
open wide.



Rodney Myrvaagnes NYC

Let's Put the XXX back in Xmas