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Home Wrecker -DBK
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Registered: 07/20/02
Posts: 37,504
Loc: African Confederation, Ea...
    #3747178 - 02/07/05 08:58 PM (11 years, 8 months ago)

Scrub your steamers with a vegetable brush in a colander to start.

Add the clams to a large pot. Add enough water to cover the clams.
for every gallon of water add 1/3 Kosher salt and 1 table spoon of corn meal.
Kosher salt is used because the iodine in table salt will kill the clams. While soaking the clams will spit out sand and take in corn meal and spit out even more sand.

They're ready for the steamer

Toss your clams in the steamer and steam them for 10 mins

After 10 mins collect your reward...discard any clams that are broken and also ones that did not open.

I like to dip mine in garlic butter....I throw some fresh garlic in a pan with some butter and saute it a bit. Put the butter in a small container and dip away.


Edited by Geordi_La_Forge (02/07/05 11:06 PM)

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Registered: 07/03/03
Posts: 35,129
Re: Steamers [Re: Geordi_La_Forge]
    #3749813 - 02/08/05 05:27 AM (11 years, 8 months ago)

I prefer bearded clams myself, however, I've never tried dipping them in garlic butter. This I must try.

I went to an oyster joint a year or so ago they shuck'em and serve em cold/raw with your choice of tobasco, cocktail sauce, or this other shit. I was drunk, they were good, good times.

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Grand Old Fart

Registered: 02/17/04
Posts: 15,221
Loc: The Garden State(NJ) Flag
Re: Steamers [Re: Geordi_La_Forge]
    #3750305 - 02/08/05 11:09 AM (11 years, 8 months ago)

Where'd you learn the cornmeal tek? I thought that was MY secret. :thumbup:  :wink:

"All mushrooms are edible; but some only once." Croatian proverb. BTW ...
  Have You Rated Ythans Mom Yet ?? ... :taser:  ... HERE'S HOW ... (be nice) .  :mod: ... :peace:

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General Interest >> Culinary Arts, Gardening and Brewing

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