Posted 01 June 2012 - 05:51 AM
What are direx for simplest cleaning and steaming? Do you use beer or water? My memory is water, but I am open to suggestions. Does anything else go in the steaming pot along with the liquid? All I know is that the show is basically clams, broth, melted sweet butter, in that order. How much liquid so everyone has a generous bowl of flavorful dipping broth? Is the ratio of 1 lb per person + adjustment upwards for long-time deprivation sound right?
Posted 01 June 2012 - 09:24 AM
Rinse thoroughly until the rinse water is clean. Make up a batch of cold salt water. I use kosher salt and don't really have a set mix, but add salt until it tastes like seawater. You will need enough salt water to cover twice as many steamer as you have. Put the clams in and sprinkle about a tablespoon of fine cornmeal on the surface and put the whole thing in the fridge. I usually do it overnight. If you have done it right their little necks will be stretched out and they will be moving the water as they expel the sand they have in them within an hour or so. When it's time to cook them, put them in just enough fresh water to barely cover them and bring to a boil. Cook them only until they are all open. When you pour off or ladle out the broth to serve, remember there will probably be some sand or grit in the bottom of the cooking pot that you will want to leave behind. I usually serve about a pound and a half for a decent portion, with melted butter, of course.
Posted 01 June 2012 - 05:23 PM
Posted 01 June 2012 - 07:58 PM
I just made a cornish game hen with chestnut stuffing. . .
Would you believe a pigeon stuffed with spam? . . .
Would you believe a rat filled with cough drops?
Posted 02 June 2012 - 04:11 AM