Serves: 5
TO BUY:
Select only tightly closed clams, avoiding those with open or cracked shells.
TO SHELL:
Wash in cold water scrub thoroughly with a brush to remove sand. Insert a blunt knife blade between the two shells and press downward toward the hinges. This will slash the clam's strong tensile muscle, making it easy to pry the shells apart. With the knife, scrape each shell to loosen the meat carefully remove any shell fragments. Reserve the clam broth for soups. Note: Clams can also be opened by steaming or boiling (see "Basic Steamed Clams").
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Clams: To buy or shell recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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