How To Prepare Clams Before Cooking - How To Cook. Any damaged shells should be discarded. Add the pasta and the clams along with all or most of the clam liquor, turning the heat to high.
Preparing and Cooking Fresh Clams
Then, put the clams in a bowl filled with cool water and let them soak for at least 20 minutes, up to an hour, to draw out the sand. Set the clam in the palm of your hand with the opening facing toward you. Add the oil followed by the parsley and garlic, cooking just until fragrant. Once they've soaked for a while, take each clam out of the water and individually scrub it to get rid of any grit that's left behind. Remove frozen clams from the freezer and place them in the refrigerator to defrost for 24 hours before cooking. This is how they live underwater in winter. Place a skillet on medium heat, which is typically considered to be 300 °f (149 °c). Cook until slightly firmer than al dente and drain. Meanwhile, heat the oil in a large skillet over medium heat. Check the outside of the shells to make sure they aren’t broken;
Rinse and repeat again until clean. Place in the refrigerator for 30 minutes. If you have removed them from the packaging place them in a bowl and cover the clams with a damp tea towel or kitchen paper to keep them. Saltwater is often considered to be the more effective method as it mimics the clams’ natural habitat for cleaning. Add approximately 2/3 cup of salt per 2 quarts (8 cups) water, then mix the water and clams with your hands to distribute the salt. Thaw frozen clams in the refrigerator before using and never refreeze them. Clams are still alive when you freeze them and once thawed, they come back to life. Set the clam in the palm of your hand with the opening facing toward you. Rinse and repeat again until clean. Your fresh clams should arrive to you in prime condition. Place thawed clams in steam basket and steam for 4 minutes over medium heat, or until clams are completely cooked and open.
