Tip - How to Clean Clams

When buying clams, be sure that they are still alive. They should be tightly closed. If you have one that is open, tap it. If it's alive, it will respond to you.

Never eat or prepare dead shellfish! Also, open the package that they come in to allow them to breath till you're ready to clean them.

When cooking with clams, you want to take care in cleaning them. Their shells have lots of grooves good for holding dirt. This dirt will loosen up while the clams cook and will end up in your broth or sauce. No one wants to eat dirt!

1. Place the clams in a bowl.

2. Fill the bowl with cool water.



3. Let this sit for 10-20 minutes. This will help to clean some of the saltwater from inside the clams.

4. Remove the clams from the water. (Do not pour them out, use your hands to lift them out.)

5. Take one at a time and scrub it under running water.



6. Rinse it off and pat dry.

Once all the clams are clean, they are ready to cook.


Clams in White Wine Sauce

Other mollusks, such as mussels should be cleaned the same way. Mussels have something that's commonly called it's beard. You'll see a bunch of fibers hanging out of the shell, that is the beard. To remove this, use a towel to hold it firmly with your fingers. Then, tug the fibers out and toward the hinge. This should remove it without killing the mussel.

Clams in White Wine with Linguine

This one's for you Tim.

When you buy clams from the market, they should be alive. They should stay alive till you're ready to cook them. When you're done cooking them, they should all be opened. If any of the clams do not open, do not eat them! Also, be sure to clean the shells very well. They have little groves that can hold dirt, and you don't want a gritty sauce!



A Large pot of Salted Boiling Water
1 T Butter
1 T EVOO
2-4 large Shallots - diced
2 Celery stalks - finely diced
Garlic - sliced
6 peeled and seeded Tomatoes - diced
s/p
Crushed Red Pepper Flakes (CRP)
1 1/2 cups Dry White Wine
Juice form 1 Lemon - divided
1-2 lb Clams - cleaned well
linguine
1 T cold Butter
Fresh Basil - chiffonade

Heat butter and EVOO in a large skillet.



Add celery and shallots to the pan. Stir and cook for 2 minutes.



Add garlic to the pan and cook 2 more minutes.



Stir in the tomatoes and season with s/p and CRP. Cook for another 2-4 minutes.



Turn the heat off, or remove the pan from the open flame (to prevent a flare up) and add the wine. Return the pan to the heat and add 1/2 of the lemon juice.



Bring to a boil.