Clams are everyone’s favorite! Well, almost. Let’s exempt those who are allergic to seafood and clams in particular. Anyway, is New England’s national dish is clambake which is slightly different from baked clams. The former is often cooked together with other seafood such as lobsters, shrimps and mussels as well as vegetables and corn. The latter, on the other hand, is cooked differently and the clams are its main attraction. Now before you hurry to the market to get your ingredients, keep in mind that you should buy fresh clams and you should clean them before cooking — even if the store says it’s already clean. Here’s a quick guide to help you!
Clams are a delicious seafood which are relatively easy to harvest and eat. Like all shellfish, however, preparing a clam can be little tricky and if not done correctly it can make for an unpleasant eating experience, as well as a risk for food poisoning. Here are some steps you can take to ensure that you know how to clean clams properly.
Inspect the clams before purchase. Clams may have already been cleaned; however, it may not be as thorough a job as you might expect. Give the batch a once-over to determine whether or not you will be purchasing any. Some clams will be closed, while others may be slightly open. Tap on them to see if they automatically close. If they respond, they are alive. Do not choose any wide open clams, as they are more than likely dead.
According to the article, you have to tap the clams and check if they’ll respond to find out if they’re still alive. When their shells close, they still are. Only choose these pieces and discard those that are dead. When cleaning them, you have to not only remove the sand but also the barnacles, corals and other debris that are present. Anyway, now that you know how to properly clean clams, it’s time to think about the best recipe you can use! Here’s my suggestion, as published on Martha Stewart’s website!
Whether you’re planning an Oscars viewing party or a game-day celebration, add this crowd-pleasing seafood dish from chef Michael Anthony of Gramercy Tavern to your munchies menu.
Preheat oven to 375 degrees. Create a bed of rock salt on a large rimmed baking sheet; set aside. Place clams in a large bowl; add enough cold water to cover. Let stand to remove sand and grit. Place a large pot over high heat. Remove clams from water and transfer to pot along with wine and 1/2 cup water; cover and cook 1 1/2 minutes. Check to see if clams are open. Remove clams from pot, as they open, cooking until all clams are open. Remove clams from shells and cut into thirds. Rinse shells, split in half, and set aside.
I hope that this baked clams recipe will give you and your family a memorable dinner! If you want another delectable clam dish, try stuffed clams on grill! And remember, for the best tasting grilled dishes, use a La Caja China roasting box! Get your now by calling 1-800-338-1323!
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