- southshoresuzy May 14, 2005 06:36 PM
I just bought 5 pounds of littleneck clams at Costco. Any suggestions for cooking them I usually buy steamers. Can I just steam littlenecks or will they be too tough? Any suggestions would be appreciated. Thanks
steamed is the way to go. I eat them raw if they are real little necks but they are not easy to open. wash your clams under cold running water. take a large sauce pan and sauté a small chopped onion, celery and garlic in a bit of butter and some olive oil. add a pinch of salt and a pinch of chilly pepper flakes. ones the mixture looks transparent add a couple of diced tomatoes and a cup of dry white wine and add your clams. stir the clams through the broth with a large spoon an put a lit on the pan. let steam for a minute and stir again. follow this method until all the clams are open. lay all the open clams on a platter and season the broth with salt to taste. serve with French banquette and melted butter for dipping the clams. you will have a meal there that in any good seafood restaurant would set you back 10$ for 1/2 dozen clams. good luck, eurojac from The Hague
I bought mine at Costco and could not eat them right away. I am not educated when it comes to clams and froze them according to the package. After reading many posts about freezing clams it appears that I should not eat them. The package of clams came from Seattle Washington and we are in Florida. When I picked up the package it was setting on ice packaged in their shells. I had assumed that they were already dead and I could freeze them until I was ready to cook them. The package states Live Farmed Clams but why would they say to freeze them? Confused whether I should actually cook them or disgard them? NL
According to the National Center for Home Food Preservation you are fine:
Clams can be frozen either in the shell or shucked. To freeze the clams in the shell, simply place the live clams in moisture-vapor resistant bags. Press out excess air and freeze.
To freeze the clam meat, shuck the clams, then clean and wash the meat thoroughly. Drain and pack in freezer containers, leaving ½-inch headspace. Seal, label and freeze."
FWIW - If the clams were dead their shells would be open. You should never eat clam whose shell was open when you got it. By the same token, if you steam the clams and one does not open you should also discard it. Do not try to open it and eat it.
A fresh White Clam Sauce would be a good and easy way to use them all up. A nice starter would be to steam them with beer or wine, and finish with Pernod. Brown some Andouille, Chorizo or Tasso Ham. Add and Sautee some Shallots and Garlic, add a nip of Beer or Wine and some herbs of choice. Finish with Pernod(optional)...Serve with Crusty Bread or Seasoned Crostini.
Another option is to combine the above recipe with other Seafood and Shellfish....Scallops, Shrimp, and or Mussels.