This week is flying by! Half way to the weekend! yay! I wanted to share with you guys how I prepared the clams with Sunday’s meal. I didn’t grow up eating clams, other than canned clams in clam chowder. Utah didn’t specialize in shellfish. 🙂 My first experience with shellfish that was actually fresh and in the shell was when I visited California in college. I wanted to like it so much but it was pretty weird to me. But, now I LOVE shellfish–clams, mussels, oysters, I’ll take it all. I definitely think it’s an acquired taste and takes some time to appreciate the texture.
I’d never prepared fresh shellfish at home before John taught me. But it’s wickedly easy. And if you don’t live near fresh shellfish, I know there are companies that will overnight it and it’s more affordable than you’d think. My friends hosted an oyster roast a few months ago and they ordered them from Virginia and had them shipped.
The way I prepare clams is super simple.
- Put 1/2 – 1″ water in a pot and place the clams in with the “hinge” facing down (so they can open upwards). Place a lid on top.
- Turn the heat to medium-high and steam until the clams are all open! If 1 or 2 don’t open after the others all have, discard them. Don’t pry them open to eat.
Watch more carefully than I did so your water doesn’t boil over and make a mess of your pot. 🙂
I’m a firm believer that fresh, high quality seafood doesn’t need much doctoring and such was the case with these. I ate most plain, and tossed some with a little Earth Balance (butter) and hot sauce. If you’re new to eating clams, you just use a fork to pry out the meat from the shell!
If you’re a shellfish pro, how do you cook/serve yours?
Any shellfish haters?