If the thought of cooking seafood leaves you a bit clammy, this simple how to guide is just what you need.
1. First, clean your clams and throw away any that are broken or damaged.
Heat a frying pan until hot and tip them in.
2. Pour over enough boiling water to really get some steam going, and some wine too, if you like.
3. Give the pan a really good shake.
4. Put a lid on the pan and steam the clams for 2-3 minutes, shaking the pan a bit now and again.
The clams are cooked when they’re all open.
5. Tip the clams into a sieve lined with a clean piece of muslin. This’ll make sure any sand or gritty bits are lifted out of the liquid. You can also use a clean cloth.
The liquid you collect can be used to make a sauce or to add flavour to your dish.
6. You can leave the clams in their shells or take them out, depending on what you’re making.
In a chowder, for example, it can be nice to take most of the flesh out of the shells, but garnish with a few clams with their shells left on.
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