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The cooking time and method for your clams will vary depending on the individual recipe and the size of your shellfish. But the best way to tell that a clam is fully cooked is by the opening of ...
When the water begins to boil, a small amount of cold water is added, and then the cockle clams. The shell of the clam begins to open gradually when the water begins again to boil. If the shell doesn't open even after cooking it for an ample amount of time, with the help of a spoon or chopsticks, the mouth can be pushed open.
According to food journalist Mark Bittman, "Few meals are more beautiful than a well-executed clambake." [9] A clambake begins with gathering seaweed (traditionally rockweed – Ascophyllum nodosum) [6] at the shoreline; seaweed is an important adjunct to cooking the food. To keep the seaweed fresh, it is necessary to have a container large ...
Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Type of meat pie White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient Clam chowder – a well-known chowder soup; Jaecheop-guk – a clear Korean soup made with small freshwater clams
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Heat the picante sauce, clam juice and wine in a 6-quart saucepot over high heat to a boil. Add the chorizo, cod and clams. Cover the sauce pot.
Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons). Many species of molluscs are eaten worldwide, either cooked or raw.
Add the clams, wine, pepper flakes, and water. Cover and simmer until the liquid reduces in volume by about half, 5 minutes. When the clams have opened, discard the garlic and any empty clam shells.