Most people believe clams are good served in bowls of chowder of steam, but these tasty delicacies from the ocean are all on your own. If you've never tasted a clam out of the shell, you're losing. Fortunately for you, clams can usually be found year-round in your local grocery store in the shell or shell and packed in its own juice. These are tasty, even when it's cold outside.
How to select and store clams
When you buy clams live, you should only buy from reputable suppliers, such as its supermarket since they are regulated for safety. It is important to buy from a trusted supplier, since eating contaminated shellfish can be fatal. When choosing the clams, find clams that are completely closed. If one is open, gently touch the shell. If you do not close, don't buy it.
After buying fresh clams, keep them cool until you are ready to prepare them. Cover them in a wet towel or kitchen paper towels. Do not put them in an airtight container or swamp them in water. If you see any open shells or cracked, plays out the clams. If your clams are shell, keep them in its natural liquid in a container completely covered. Clams are recommended to be kept in a cold environment on their shells or shell for up to five days.
Preparing clams
When preparing to prepare their clams, scrub the shells with a toothbrush and wash them with cold water. Put them in a bath of Salty water that contains 1/2 cup of salt to 4 liters of water. Allow them to soak for 15 minutes before draining and rinsing. Repeat this process twice. To help the clams dismiss sand, you can add to cup of cornmeal for liquid immersion.
You can put your clams in the freezer for 15 to 20 minutes to ease somewhat the shucking. Remove them from the freezer and allow them to stand for a few minutes to allow the clams open up a bit. Shuck clams on a pond to save the liquid. Hold the clam side articulated with his palm against a heavy glove or cloth. When using a knife, push the blade between shells from front of clam and twist the knife when it is the deep interior to separate shells. Cut muscles free shell.
Battered-dipped Fried clams
This recipe is the perfect way to try clams out of their shells. Serve with tartar sauce for dipping. This makes 8 servings.
What you need:
1/2 cup milk1 egg yolk1 spoon melted and cooled butter1/4 teaspoon salt1/2 cup all-purpose flour1 egg shell clams white1 paints that have been washed and well drainedCooking oil for TSP frying1 deep-fat cup mayonnaise or salad dressing1/4 cup finely chopped sweet pickle relish1 tbsp finely chopped onion1 tbsp snipped fresh parsley1 pimiento1 in tablespoon of lemon juice cubesHow to do it:
Preheat oven to 300 degrees. In a bowl, mix the milk, egg yolk, butter and salt. Mix the flour on the mixture of milk and stir until smooth. In another bowl, Beat egg with an electric mixer until soft peaks form. Fold in the mixture of milk.
In a deep Fryer or saucepan, heat oil to 375 degrees. Using a fork, spear clams, soak clams in droves. FRY some at the same time, about 1 1/2 minutes or until golden brown, turning once. Remove with a slotted spoon and drain on paper towels. Keep warm in oven to 300 degrees during frying remaining clams.
In a small bowl, combine mayonnaise, relish, onion, parsley, pepper and lemon juice.
Serve the tartar sauce with clams.
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