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 ...
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 ...
The world-renowned chef has fished the rivers and dug for clams on the beaches. He drinks wine from a local vineyard and makes ... where he was charged with making recipes at a mass scale. It was, for ...