Clam Chowder Recipes

Clams are a delicious shellfish and can prepare easily at home. They are tasty, whether steamed or eaten raw. Clams are rich in vitamin A, Iron, and vitamin C. If someone asks you how to clam, here is your answer.

How to cook Clam or Mussels.

You can cook clam in many ways. One should really taste the Hot and delicious steamed clams with butter. Preparation of steamed clams with butter takes just fifteen minutes.

Ingredients

a) Butter - 3 tablespoon.
b) Parsley Stems - 6 or 7
c) Chopped garlic - 5 cloves
d) Finely chopped white onion - 1
e) White wine (dry) - 1 bottle
f) Red pepper flakes - half teaspoon
g) Unsalted butter (melted) - This is to avoid the clams from being too salty.
h) French bread, thick slices

Method of preparation

a) Scrub clams in cold water using a vegetable brush. Sand and silt are found in live clams. To remove that, soak them in highly salted water for several hours. Repeat this two to three times.

b) Take a steamer pot or a large kettle.

c) Melt butter in the pot.

d) Add onions and garlic into the melted butter. Sauté until this become soft or translucent.

e) To this add red pepper flakes and dry white wine. Boil this in low flame.

f) Now add the cleaned clams in the pot and close the pot tightly with a lid. Let it steam for five to ten minutes. Make sure you cook clams in low flame. After 5-10 minutes you can see clams opening. Remove the pot from flame. Avoid overcooking, as this will turn clam tough and rubbery. Discard the clams that do not open.

g) Remove the clams using thong or slotted spoon.

h) Transfer the clams to a serving bowl containing melted butter.

i) Stain the broth using a strainer to make sure the broth is free of sand. The broth is very tasty.

j) The broth can serve as a dunking liquid with French bread or serve as a drink.

Enjoy Eating Clams!

Chowders can include fish, bacon, biscuits or crackers, onion and more. American cooks began using clams in the 1800s in their chowder recipes, because there were plenty of them in the New Colonies. After some experimentation it was discovered that by adding cream to clam chowder recipes, you could make a really delicious dish.

How to Clean and Prepare Clams

It is important to clean your clams well before making a clam chowder recipe. Clams burrow in the sand so you can expect them to contain a fair bit. Crunching down on sand or grit when eating clam chowder recipes is not a pleasant experience, as you can imagine!

Cover the clams with salt water (use 1/3 cup of salt for every gallon of water) and let them sit in it for a few hours. You can add 1/3 of a cup of cornmeal to the saltwater because this helps to expel the sand from the clams' stomachs and it also helps to whiten the flesh of the clams.

How to Shuck Clams

Shucking clams is easier if you freeze them for twenty minutes beforehand. Let them sit for a few minutes to allow the muscles to relax (this encourages the shells to open a little).

Shuck them over a bowl so you can save the "clam liquor" which comes out. Take off the tough skin covering the neck of the clam if you want. You can grind it and add it to your clam chowder recipe afterwards. Add the clams at the end of your clam chowder recipe. Overcooking them makes them tough.

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