Root Source: Clams

by Cookthink

what you should know "Clam" is a generic name for a dozen or so different bivalved sea creatures who dig themselves into the sand. Clams fall into two general categories. Hard-shell clams, such as littlenecks and quahogs, are often served raw. Soft-shell longnecks and steamers have a more delicate shell and are served cooked. scrub & soak Clams don't have a beard (like mussels do), but they do need to be cleaned and soaked before cooking. Scrub them with a stiff brush and then add some cornmeal to the water in which you soak them. cold storage Clams should be eaten as soon as possible after they've come out of the sand. If you do need to store them, keep them in a refrigerator, in a bowl covered with a damp towel. open & shut If a clam opens before you cook it, tap on the shell. If it closes again, it's fine. If not, toss it. When exposed to heat, clams relax the muscles that hold their shells together. So be sure to toss any clams that don't open naturally with cooking. what you need Though you can use a good paring knife to open those stubborn mollusks, the work is easier with a clam knife. Want to learn how to properly shuck a raw clam? Pick up the new set of books by Norman Weinstein called Mastering Knife Skills. Before cooking, clams need a good scrubbing with a stiff brush. For a go-to guide on cooking seafood, try Ralph Brennan's New Orleans Seafood Cookbook. what you do For an elegant appetizer, take a page from James Peterson and bake your clams with a bit of breading and some bacon. Steamed clams and mussels go well with a mint kefir dipping sauce. (Use the leftovers for a unique stew of braised lamb with clams.) In the mood for comfort food? Try clam chowder or miso soup with clams. Clams also make a delicious pizza topping -- Kristin's favorite way to eat clams -- and give a briny flavor to starchy pastas. Featured: Clams and salmon meet in a savory herb broth in this week's Root Source Challenge featured recipe. Congratulations to Michelle of Je Mange La Ville! Find more clam recipes at Cookthink.com. And if you haven't yet signed up for a free account at Cookthink, do it now!