Cook A Fresh Clam

Fresh clams may be cooked in several ways that tempt the taste buds.

Clams are a favorite of most shellfish lovers around the world. These tasty mollusks are eaten raw, baked, pan-fried, deep-fried, steamed, barbecued or added to chowder. Their mild, briny taste and chewy texture will vary depending on size and variety. Hard shell, soft shell, surf clams, razor clams and Pacific littlenecks are several of the clam varieties available. Two of the most popular ways of cooking a fresh clam are steaming and deep-frying.

Instructions

Choosing and Preparing Clams for Cooking

1. Choose the freshest clams possible when shopping. They should smell clean, similar to an ocean smell.

2. Scrub clams with a stiff brush under cold, running tap water.

3. Put the fresh clams in a mixture of 1/3 cup salt to 1 gallon water and allow to soak for 20 minutes. Drain water and repeat the process two more times. This removes sand and grit.

Steaming

4. Place 1/4-inch water in a large stockpot. Bring water to a boil over high heat.

5. Add clams. Cover stockpot and reduce heat to medium heat.

6. Steam 5 minutes or until clam shells open.

7. Remove clams from stockpot with tongs. Discard unopened clams. Serve clams in bowls along with the cooking broth. Fully open the clam shell and cut the clam from the shell with a small knife.

Deep Frying

8. Remove the clam meat from the shells after following the cleaning process in step one. Set the fresh clams in the freezer for 5 minutes. Using a small, sharp knife, work the knife around the clam opening slit so that you cut through the clam hinge. Slide the knife between the top and bottom shell. Remove the meat by sliding the knife between the clam and bottom shell.

9. Make the batter. Mix the milk, egg yolk, butter and salt in a bowl. Sift the flour into the mixture, stirring until smooth. Beat the egg white in the small chilled bowl, using an electric mixer, until the white stands in soft peaks. Fold the beaten egg white into the milk mixture. Set the bowl aside.

10. Fill the deep fryer with canola oil to a level slightly less than half the fryer height. Heat the oil until it reaches a 375-degree F. reading on the cooking thermometer.

11. Dip clam meat in batter, drip off the excess batter and the slide pieces into the hot oil.

12. Cook 2 to 3 minutes or until golden brown. Serve with tarter sauce.

Tags: bottom shell, clam meat, fresh clams, knife between, minutes until