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.
Each year, Tony works hard to produce the world’s best clam chowder made with quality ingredients, recipes handed down over generations, and lots of love. Whether you are looking for a quick buy ...
Heat a large saucepan with lid. Add clam with 1/2 cup of water then quickly put the lid on. Cook for 1-2 minutes, until the clams have opened. Remove from the heat. Reserve the cooking liquid ...
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 ...