Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site druxo.UUCP Path: utzoo!watmath!clyde!burl!ulysses!mhuxr!mhuxt!houxm!ihnp4!drutx!druxo!crg From: crg@druxo.UUCP (GenterCR) Newsgroups: net.cooks Subject: Re: Clam experts sought Message-ID: <891@druxo.UUCP> Date: Thu, 27-Jun-85 18:17:46 EDT Article-I.D.: druxo.891 Posted: Thu Jun 27 18:17:46 1985 Date-Received: Fri, 28-Jun-85 01:42:45 EDT References: <> <140@telesoft.UUCP>, <954@mhuxt.UUCP> Organization: AT&T Information Systems Laboratories, Denver Lines: 25 Jeff, in answer to your questions about clams: 1) For making chowder, steaming is the WORST way to get them out of the shell. If the clam is already cooked, when you put it into the chowder, it will cook again and become rubbery. Clams should be diced and put raw into hot chowder just befoer you serve it -- they cook very fast. To get them out of the shell, go buy a clam/oyster knife--a stubby little knife with a proctive guard on it to keep you from lacerating you hands. You shove the knife between the shells at the sides of the clam and severe the abductor muscle which holds them closed. A much easier way is to buy shucked clams freash at your fish store. 2) Yup, you can eat everything in the little buggers. 3) There are lots of ways to cook them, and for the greatest number of recipies in the shorest space I would recomment the late James Beards seafood cookbook (don't remember the exact title, but it should be a very easy book to find, and its cheap in paperback). To mention a few, you can pan bake them wiht spices, or pan roast them, or stuff the shells and bake them, or eat them on the half shell, or steam them and eat them with butter, puree them and make bisque, or of course, the best--chowder. Good Luck Roy Genter druxr!crg AT&T-ISL, Denver : Sorry for all the typos--I use emacs and can never remember how vi works!!