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!!