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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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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. Thanks for any help! David |
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Naturally you need to toss any that have not opened at all, as they
were dead before they entered the pot. If they seemed a bit less done, then obviously cooking them a bit more will cause them to open more. Just stand over the pot and keep peeking. |
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David...reads like you may be cooking soft shelled clams.....best
to cook them until the muscles release from one side of the shell....throw out any that don't open....for even better taste (steaming robs flavor) try throwing them soft-shell, hard shell or oysters, right on a hot grill until they pop open (oyster only open1/8 " then you need a knife to finish the job), pick them off with a pair of tongs and enjoy. If you want to save the juices and serve them enmass investigate my products at www.greatgrate.com . Hope this helps |
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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?" |
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Hello Everyone: Some of the people that I know cook them in beer.
Amanda |
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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 |
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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 |
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[cross-post snipped]
"Dave Smith" > wrote in message ... > 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. *All* of the clams which may be open? Seems like you may be wasting a good few. Everything I've read indicates that giving the shell a tap should cause a live clam (or other shellfish, for that matter) to close its shell. If a tap doesn't generate a closed shell, then toss it. And definitely toss any which don't open when cooked. -j |
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[cross-post snipped]
"Dave Smith" > wrote in message ... > 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. *All* of the clams which may be open? Seems like you may be wasting a good few. Everything I've read indicates that giving the shell a tap should cause a live clam (or other shellfish, for that matter) to close its shell. If a tap doesn't generate a closed shell, then toss it. And definitely toss any which don't open when cooked. -j |
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If they are steamers, I put them in the sink in water and add corn meal. I
let them soak for about 20 minutes. They eat the corn meal and excrete any sand that they have in them. Then I put them in a pot with about 1/2 inch of beer and let them steam until the ones on top are open. I drain them and reserve the liquid for dipping. I melt butter and add some garlic powder to it and use that for dredging the clams in... Wonderful.. -- Mary" <"snddsn1NOSPAM(removeNOSPAM)"@\ 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. >> >> Thanks for any help! >> David > > David, > > You don't mention how long you are steaming them for. As one poster > said, there are different times for different clams and different > methods = different times. Also, what are you steaming them in? I > have a good old New England stock pot with the steamer insert I > picked up here in Boston that works well BUT last year a chinese > friend got me one of the huge stovetop woks with domed lid and a > steamer tray in Chinatown here in Boston (not a bamboo steamer but a > metal one you find a chinese restaurant supply house) and that is all > I will use for clams and mussels. It spreads out the clams (and > mussels/oysters) vs having them bunch up like they did in my stock > pot and they open faster. If you have a stove top wok pan but can't > find the steamer, taking a small baking pan, inverting it then > putting a cooling rack on top works like a charm too. > > Also, make sure they are alive before you steam them. If they are > open a bit before you steam them, "tap" them. If they close up, they > are alive, if not they are dead and throw them and any "cracked" ones > out. (several other posters mentioned the same rules which are exact > on the money) Also, while I like to toss white wine, shallots, etc > in my clams every once in a while, my favorite way is still to take a > little "rock seaweed" (has little pods of seawater on the leaves) if > you can get it, put it in the pot with the clams, steam them and then > drain the juices out and just dip them in the "clam juice" then right > into clarified butter and then right in my mouth (the good old > traditional way to eat "Steamers"). > > Good luck > > Mary |
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If they are steamers, I put them in the sink in water and add corn meal. I
let them soak for about 20 minutes. They eat the corn meal and excrete any sand that they have in them. Then I put them in a pot with about 1/2 inch of beer and let them steam until the ones on top are open. I drain them and reserve the liquid for dipping. I melt butter and add some garlic powder to it and use that for dredging the clams in... Wonderful.. -- Mary" <"snddsn1NOSPAM(removeNOSPAM)"@\ 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. >> >> Thanks for any help! >> David > > David, > > You don't mention how long you are steaming them for. As one poster > said, there are different times for different clams and different > methods = different times. Also, what are you steaming them in? I > have a good old New England stock pot with the steamer insert I > picked up here in Boston that works well BUT last year a chinese > friend got me one of the huge stovetop woks with domed lid and a > steamer tray in Chinatown here in Boston (not a bamboo steamer but a > metal one you find a chinese restaurant supply house) and that is all > I will use for clams and mussels. It spreads out the clams (and > mussels/oysters) vs having them bunch up like they did in my stock > pot and they open faster. If you have a stove top wok pan but can't > find the steamer, taking a small baking pan, inverting it then > putting a cooling rack on top works like a charm too. > > Also, make sure they are alive before you steam them. If they are > open a bit before you steam them, "tap" them. If they close up, they > are alive, if not they are dead and throw them and any "cracked" ones > out. (several other posters mentioned the same rules which are exact > on the money) Also, while I like to toss white wine, shallots, etc > in my clams every once in a while, my favorite way is still to take a > little "rock seaweed" (has little pods of seawater on the leaves) if > you can get it, put it in the pot with the clams, steam them and then > drain the juices out and just dip them in the "clam juice" then right > into clarified butter and then right in my mouth (the good old > traditional way to eat "Steamers"). > > Good luck > > Mary |
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STEAMED CLAMS
Wash and scrub the shells. Put them in a kettle without water, cover closely, and cook till the shells 1/2 open, or more. Take them out with a skimmer, pour the clam water into a pitcher, and let it settle. Straining is not sufficient, as the fine sand will go through the finest strainer; but the water will be clear if care be taken not to disturb the sediment. Remove the clams from the shells, peel off the thin skin around the edge, and cut off the whole of the black end. Scissors are better than a knife for this purpose. Rinse each clam in a little of the clam water, and if very large, cut the tough part into small pieces. When the water is clear, pour it into a saucepan, add the clams, and heat again till just hot, but do not let them boil. Serve with brown bread, or toasted crackers; and let each person season them to taste with melted butter, pepper, and vinegar. > wrote in message news ![]() > 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. > > Thanks for any help! > David |
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STEAMED CLAMS
Wash and scrub the shells. Put them in a kettle without water, cover closely, and cook till the shells 1/2 open, or more. Take them out with a skimmer, pour the clam water into a pitcher, and let it settle. Straining is not sufficient, as the fine sand will go through the finest strainer; but the water will be clear if care be taken not to disturb the sediment. Remove the clams from the shells, peel off the thin skin around the edge, and cut off the whole of the black end. Scissors are better than a knife for this purpose. Rinse each clam in a little of the clam water, and if very large, cut the tough part into small pieces. When the water is clear, pour it into a saucepan, add the clams, and heat again till just hot, but do not let them boil. Serve with brown bread, or toasted crackers; and let each person season them to taste with melted butter, pepper, and vinegar. > wrote in message news ![]() > 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. > > Thanks for any help! > David |
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crossposts snipped
Chef R. W. Miller > wrote: > STEAMED CLAMS > > Wash and scrub the shells. > > Put them in a kettle without water, cover closely, and cook till the shells > 1/2 open, or more. > Take them out with a skimmer, pour the clam water into a pitcher, and let it > settle. > Straining is not sufficient, as the fine sand will go through the finest > strainer; but the water will be clear if care be taken not to disturb the > sediment. [snip] A Mrs. Lincoln's Boston Cook Book recipe lifted verbatim without attribution from <http://www.seafoodfish.com/html/steamedclams1884.html>. Victor |
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crossposts snipped
Chef R. W. Miller > wrote: > STEAMED CLAMS > > Wash and scrub the shells. > > Put them in a kettle without water, cover closely, and cook till the shells > 1/2 open, or more. > Take them out with a skimmer, pour the clam water into a pitcher, and let it > settle. > Straining is not sufficient, as the fine sand will go through the finest > strainer; but the water will be clear if care be taken not to disturb the > sediment. [snip] A Mrs. Lincoln's Boston Cook Book recipe lifted verbatim without attribution from <http://www.seafoodfish.com/html/steamedclams1884.html>. Victor |
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On Sun, 12 Dec 2004 09:51:43 -0600, Melba's Jammin'
> wrote: >In article >, (Victor Sack) wrote: > >> crossposts snipped >> >> Chef R. W. Miller > wrote: >> >> > STEAMED CLAMS >(recipe snipped) >> [snip] > >> A Mrs. Lincoln's Boston Cook Book recipe lifted verbatim without >> attribution from > >> <http://www.seafoodfish.com/html/steamedclams1884.html>. >> >> Victor > >What made you go checking on it? Might have been the copied leg of lamb recipe Victor caught him on earlier. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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On Sun, 12 Dec 2004 09:51:43 -0600, Melba's Jammin'
> wrote: >In article >, (Victor Sack) wrote: > >> crossposts snipped >> >> Chef R. W. Miller > wrote: >> >> > STEAMED CLAMS >(recipe snipped) >> [snip] > >> A Mrs. Lincoln's Boston Cook Book recipe lifted verbatim without >> attribution from > >> <http://www.seafoodfish.com/html/steamedclams1884.html>. >> >> Victor > >What made you go checking on it? Might have been the copied leg of lamb recipe Victor caught him on earlier. modom "Dallas is a rich man with a death wish in his eyes." -- Jimmie Dale Gilmore |
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Melba's Jammin' > wrote:
> In article >, > (Victor Sack) wrote: > > > Chef R. W. Miller > wrote: > > > > > STEAMED CLAMS > (recipe snipped) > > A Mrs. Lincoln's Boston Cook Book recipe lifted verbatim without > > attribution from > > <http://www.seafoodfish.com/html/steamedclams1884.html>. > > What made you go checking on it? In recent years, I've been inordinately interested in Venetian recipes, so recognized the Antico Martini (an old, world-famous Venice restaurant) baccalà mantecato recipe at once. That made me sit up and take notice. Victor |
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![]() "jacqui{JB}" > wrote in message ... > [cross-post snipped] > > "Dave Smith" > wrote in message > ... > >> 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. > > *All* of the clams which may be open? Seems like you may be wasting a > good few. Everything I've read indicates that giving the shell a tap > should cause a live clam (or other shellfish, for that matter) to > close its shell. If a tap doesn't generate a closed shell, then toss > it. And definitely toss any which don't open when cooked. > > -j > > Very true. If a clam (or mussel or scallop) is open, it definitely does not mean it's dead. Give it a tap or shake, and if it doesn't close, THEN discard it. After determining what's what, steam. Once shellfish have opened, they are dead. Seconds longer will soften the muscle to open it slightly further. Don't cook them until they're all open wide and then wait to make sure. They'll be tough little molluscs. Chuck the ones that refuse to open. Scott. |
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![]() "jacqui{JB}" > wrote in message ... > [cross-post snipped] > > "Dave Smith" > wrote in message > ... > >> 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. > > *All* of the clams which may be open? Seems like you may be wasting a > good few. Everything I've read indicates that giving the shell a tap > should cause a live clam (or other shellfish, for that matter) to > close its shell. If a tap doesn't generate a closed shell, then toss > it. And definitely toss any which don't open when cooked. > > -j > > Very true. If a clam (or mussel or scallop) is open, it definitely does not mean it's dead. Give it a tap or shake, and if it doesn't close, THEN discard it. After determining what's what, steam. Once shellfish have opened, they are dead. Seconds longer will soften the muscle to open it slightly further. Don't cook them until they're all open wide and then wait to make sure. They'll be tough little molluscs. Chuck the ones that refuse to open. Scott. |
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