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Old 04-22-2011, 10:23 PM   #1
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How do I cook clams?

I have frozen raw clams. How long do I steam them for, and how do I prepare them after they are steamed?

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Old 04-22-2011, 11:01 PM   #2
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I never cook clams steamed or fried, or any other way for more than 3 minutes. Any longer, and they will turn into rubber bands!!!

I batter them and deep fry them to serve with Fries and tartar sauce.

I make clam chowder, dropping them raw into simmering milk/cream based soup with diced potatoes and let them simmer for 3 minutes before removing from the heat and serving.

I steam them for 3 minutes, cool slightly and serve on a salad.
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Old 04-23-2011, 12:05 AM   #3
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Hi Dina, cook in clam broth about 3-4 min add parsley fresh chopped, crushed garlic to reduced broth clams bordalise...
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Old 04-23-2011, 12:46 AM   #4
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I have never even seen frozen clams! If I did, I'd slowly thaw and heat them (some things get tough if you nuke them or heat them too quickly), then olive oil and lots of herbs, over linguini. Oh, dear, can you tell it's been awhile? Of course there's always clam chowder!
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Old 04-23-2011, 01:20 AM   #5
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A couple of the local Asian markets carry it in their freezer section. If I didn't have access to such great fresh stuff I would have tried it already. Maybe one of these days I'll grab some and give it a go.
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Old 04-23-2011, 06:39 AM   #6
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They sell frozen mussels in the stores by me. I haven't seen clams yet. I could never get the hang of the thawing/cooking process, but a local tavern does quite well with them. A short drive will get me to a store that sells live ones, so I stick with those. It would be nice to have a couple pouches of the frozen ones on hand though... if I knew how to cook them.
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Old 04-23-2011, 10:58 AM   #7
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frozen clams can be tricky. they might already be tough no matter how easily you thaw them and how quickly they're cooked. are they whole clams? what species? top necks, quahogs, or something in between?

i would consider thawing them, chopping into bits and either make linguini alla vongole, or clam chowder - either manhattan or new england style.

i prefer a good new england style, but that all depends on the freshness of the cream. otherwise, manhattan is the way to go since anyone can get good canned tomatoes.
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Old 04-23-2011, 11:18 AM   #8
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The only frozen clams I've ever delt with have been fresh little necks that we have precooked. Since clams are often eaten raw, I would make something like a clam sauce for pasta, but only add the clams at the last minute. You can get that "clam" flavor into your sauce with a good quality bottled clam juice. Just an idea.

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Old 05-02-2011, 05:28 AM   #9
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Defrost clams, then steam until shell opens. Bon appetite
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Old 05-02-2011, 07:26 AM   #10
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Quote:
Originally Posted by SadieBaby. View Post
Defrost clams, then steam until shell opens. Bon appetite
I believe they are alredy out of the shell and I believe "dead" clams usually won't open.

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