Clams are divided into two types; soft-shell and hard-shell. Soft-shell clams have a brittle shell that breaks easily. Soft-shell clams are usually sandy that they must be purged of sand before eating. Soft-shell clams are never eaten raw. Hard-shell clams vary extensively in their size; you can find varieties from less than an inch wide to hundreds of pounds. Smaller hard-shell clams are delicious enjoyed raw, according to the "Joy of Cooking."
How to Prepare Soft-Shell Clams
Step 1
Buy soft-shell clams that are alive have an appealing smell. The shell should resist further opening and the neck should retract when touched; soft-shell clams cannot close their shells once removed from the water, and their neck protrudes between the shell.
Step 2
Clean soft-shell clams by soaking in heavily salted water. Mix one part salt and 10 parts water in a bowl and add the clams. Refrigerate several hours or overnight. If you are in a hurry, rinse the clams in several changes of water until no more sand falls to the bottom of the bowl.
Step 3
Cut open the shell with a knife and cut the clam from the shell. Slit the skin of the neck and remove the skin.
Step 4
Cook the clams. Soft-shell clams can be steamed, deep-fried or chopped and added to soups and chowders. You can also steam the clams with shell on by placing them in a large pot with inch or so of water. Bring to a boil and cook for five to 10 minutes until the shells completely open. Remove the meat from the shell and enjoy.
How to Prepare Hard-Shell Clams
Step 1
Buy hard-shell clams that are alive with an appealing smell. The shell should be intact and virtually impossible to open.
Step 2
Clean the hard-shell clams by rinsing few times. It the shell is very gritty and dirty, scrub with a brush.
Step 3
Open the shell and remove meat if desired. If you are using the meat in recipes, steam or microwave the clams just until the shells pop open. If you want to open raw clams, use a sturdy knife to pry it open opposite its hinge. Move the knife along the circumference of the shell. Be careful not to cut the meat in half once the knife is in. Scrape the meat off from the lower shell.
Step 4
Cook the clams or eat raw. The smaller hard-shell clams have the best flavor, according to the "Joy of Cooking," and can be eaten raw. Cook the clam meat seperately or cook them on their shells by sauteing them in a liquid, steaming or grilling. For example, saute 1 tbsp. of minced garlic in 2 tbsp. of olive oil in a skillet. Add clams and cook stirring for a minute. Add 1 cup dry white wine or fish stock or combination. Cover and cook until the shells open. Season with sea salt and cracked black pepper to taste.
Things You'll Need
- Soft-shell clams
- Salt
- Water
- Bowl
- Knife
- Hard-shell clams
- Knife
- Skillet
- 1 tbsp. minced garlic
- 2 tbsp. olive oil
- 1 cup white wine
- Salt
- Black pepper
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