What are the best tips for making steamed clams?

steamed clams have long been popular from the coast of Maine to California. Steamed clams are very easy to prepare, but the home cook must be familiar with some tips to keep guests safe and tasty. Cleaning the sand shells, because knowledge that steamed clams are safe to eat, and simple tips on the tastiest sauces of sauces ensure that anyone who plunges into a great offer of chef has a good experience.

Clams are one of many kinds of molluscs. Their empty shells distract the beaches around the world and many children dug into the wet sand. Clam is kept safe inside its shell, but this shell usually also contains a good amount of sand. Nothing is worse than trying to enjoy stewed shells that have not been properly cleaned and still contain unpleasantly bold pieces of sand.

Fortunately, get the clams to give up the sand is not difficult. Immersion in the brine before cooking will make them spit gravel. Some chefs say that MalThe pepper in the dipping water will make them give up faster. One hour bath in cold water from the tap is optimal, but only 20 minutes.

The fastest way to ER is to eat bad clams. Usually these are clams that died before cooking and in which the process of disintegration has already begun. It is important that the home cook separates the fast from the dead.

pulling clams that have slightly open herd shells and slightly affect the shells against the edge of the counter is a reliable way to find out which are safe to eat. Anyone who does not offend and decomposes within a minute or two is most likely ready to grave and should be fired. A wise chef gives all clamshells good visual control for deep cracks or chipped areas and also throws these clams.

Once the alive clams were nortered, it is time to scrub them well under cold running water. Most chefs prefer for tEnto task of a stiff wire brush, because dirt and debris can store in deep grooves in the seeds. It is important to take this step carefully and remember that anything that remains on the shell, goes into the water of cooking and water does not have to kill all bacteria, parasites or other undesirable.

Cook steam steams with a reserved steamer or simply settled on a stand that can fit into a pot where about a thumb (2.5 cm) of water is cooked. The trick is between five and ten minutes. At this point, most clams will open their shells. Those who are not safe to eat.

There is no need to flow through steamed clams in decorative sauces. It is a natural salty sweet taste that lovers of clams desire me. Some guests insist that the only necessary sauce is their own cooking liquid. Others prefer to add dab but butter to hot liquid or destroy it all into a molten butter and lemon juice spray.