A quick rinse under cold running water to remove any grit is also required. Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open.

A quick rinse under cold running water to remove any grit is also required. Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open.

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Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

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Rinse the clams in fresh water, scrub the shells, then proceed with the recipe. Soak the mung bean noodles in warm water for about 15 minutes, or until pliable. Drain them in a colander and ...