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Another clam question.

stricken Sep 22, 2008 05:45 AM

Is it safe to eat clams and mussels that were closed in the store, but have opened in the travel time between store and sautee pan (about 1 hour)?

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  1. c
    cstr RE: stricken Sep 22, 2008 05:53 AM

    If they open before cooking, give the open ones a tap on the counter to see if they close, this should happen in about 30 seconds. If they don't close chuck them.

    1. g
      gourmanda RE: stricken Sep 22, 2008 06:10 AM

      As cstr says, tap them to see if the close up again. As they are alive they continue to open and close. You want the clams to open a bit in order to purge the dirt/sand/muck...soak them for a while in several changes of cold salt water.

      3 Replies
      1. re: gourmanda
        Hue RE: gourmanda Sep 22, 2008 01:19 PM

        Add a little flour to you water and it will help in this process

        1. re: Hue
          FriedClamFanatic RE: Hue Sep 22, 2008 01:35 PM

          corn meal works even better as the grit slightly aggravates them to spit sand out

        2. re: gourmanda
          stricken RE: gourmanda Sep 24, 2008 12:52 AM

          Well, shows how much I know. I had been just cleaning them and then steaming them and then straining the liquid through cheesecloth to make the sauce. Thanks

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