Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.
A pot full of steamed mussels and clams is commonly cooked in a broth made with white wine or tomato sauce and red wine. Any fan of eating shellfish is aware that those traditional recipes are ...
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 ...
The clam flavor is pure and fresh and loaded with a hearty blend ... You can enjoy it as is or use it in recipes as an added seafood component. We hope you give Fishpeople Chowder Garnished ...