Cooking Clams

Cooking Clams

If your a seafood lover like you almost eat all types and thats what do, i really love seafood but one of my favorite is Clams all kinds it dose not matter how they are prepared they are so good. Clams are classified as bi-valves because they have two valve

 or shell halves. A ligament in the hinge where the two are joined acts like a spring to hold them apart. The clams flexes its adductor muscle, which is attached to the interior of both valves, to regulate its shell opening. Clams in the marketplace that gape open often do so because they are ina weakened state from being out of water for a long period of time. Tap on them if they pull shut the clams are okay to cook. If they don't respond, discard them. When clams are killed by cooking, the adductor muscle relaxesand the clams pops open. Some recipes advise discarding cooked clamsthat have not opened. But if the clams were fresh and tightly closed before cooking they might not be bad or spoiled - just not cooked long enough. Give he still closed clams a little more cooking time to see if they open. To be on the safe side, if they don't open or when in doubt about their quality i advise you not to eat them.

Enclosed with this article is a recipe for using clams go ahead and try it and let us know what you think about it.

Ingredients 

Clam Chowder

2 c Clams-large(about 8 clams)
2 Potatoes,diced; large
2 Med onions, sliced
2 Bell peppers, chopped
2 Celery stalks, chopped fine
1 tb Paprika
2 tb Butter
2 tb Flour
1 tb Accent
1 qt Clam stock
2 tb Clam base
1 c Tomatoes-whole; chopped

Clam Chowder

Steam clams in 1 qt. water in large kettle. Re- serve liquid to use as clam stock. Dice the clams. Cook the potatoes separately in 2 cups of boiling water for 5-10 min. Drain.

In a large pot,saute the onion, peppers, celery, & paprika in butter until the vegetables are tender, about 6 min. Add flour and Accent,stirring well so that mixture does not brown. Add clam stock, clam base, potatoes, & clams. Allow to simmer for 15 min.

Add tomatoes & simmer for 5-10 min., covered. Serve.

The Handicapped Chef Carlton Haynes is owner of Triple H Consulting and Catering service and Daddy Gusters B.B.Q Inc, for more information e-mail us at thehandicappedchef@gmail.com.