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HARVEST OF CLAMS
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Clams are bivalves similar to oysters in both form and composition. Because of the similarity in composition, they are utilized in much the same ways as oysters, being used extensively for food in parts of the country where the supply is large.
 There are numerous varieties of clams, and some of them differ slightly from each other in appearance, color, and flavor. Preference for the different varieties is largely a matter of individual taste. Clams may be purchased loose or in the shell and they may be served in or out of the shell. However, when bought in the shell, they must be purchased alive and must be subjected to the same tests as are oysters. Their preparation for cooking is similar to that of oysters. If clams are to be opened in the home, first wash the clams to remove the sand, and then place a clam on a hard surface so that the pointed edge is up. Insert the thin edge of a knife into the very slight groove between the shells, or valves, and with a heavy utensil of some kind strike the top of the knife several times so as to separate the valves. Then, as in opening oysters, spread the shells apart, as shown, and loosen the clam from the shell it adheres to.
 To prepare steamed clams, scrub the shells of the clams until they are perfectly clean. Place the desired number thus cleaned in a saucepan and add enough water to cover the bottom of the pan about 1 inch. Allow this to cook until the shells of the clams open. Remove the clams from the pan and serve them in the shells. Provide each person with a small dish of melted butter into which to dip the clams as they are removed from the shells to be eaten. The liquid found in the clams may be poured from the shell before the clams are served, and after being well seasoned may be served as clam broth.
 BAKED CLAMS. Another very appetizing way in which to prepare clams is to combine them with bread crumbs, season them well, and then bake them until they are well browned. Select several good-sized clams for each person to be served. Scrub the shells well and open them. Remove the clams and chop them into small pieces. To each cupful of chopped clams, add 2 cupfuls of buttered bread crumbs, 1 tablespoonful of chopped parsley, 1 tablespoonful of chopped pimiento, and 1 tablespoonful of onion juice. Season the mixture with salt and pepper and fill the shells with it. Place these in a shallow pan and bake in a very hot oven until the crumbs are well browned on top. Serve hot.
Most people are scared of seafood. They will go out to dinner and order many different fish items, but when it comes to preparing them at home they are scared or just do not know how to make them. I'm wrote this book to educate you, and I think that is the reason you picked up this book. You will find as you thumb through here that beside delicious recipes, you find that I talk about handling and proper care of seafood. If you like to check it out go to: http://www.lulu.com/content/2181835 let me know what you think...
- Please feel free to write me with any comments or suggestions you may have. Until next time... “Eat well, be Happy”
- Make sure the Clams are Fresh ( no fishy smell)
- Any ones that are open before cooking throw away
- Keep on ice in your refrigerate until you are ready
- Don't over cook, they get rubbery
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