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 ...
2. Throw away the first juice that comes out. 3. Once the clams have opened up, drizzle with soy sauce and cook for a while. 4. Top with scallions and enjoy. 1. Grill the clams until they have ...