Clams, Protein-14.67%, Fat-0.96%, Water-78.98%
There is a abundant array of clams that acquisition the way to to the banquet table. Some, like admirable Coquina (Donax) clams in West Florida are actual baby and are acceptable for mollusk borsch soup only, others like Beach Mollusk (Spisula solidissima raveneli), Sunray Mollusk (Macrocallista nimbosa) or Mollusk Mollusk (Mercenaria campachiensis) can be adapted or smoked.
The clams are abounding in best areas of the world. The Accordant razor mollusk (Siliqua patula) is an awfully compact mollusk which ranges from California to Alaska.
Make a anemic alkali band-aid (10°) – 1/3 cup of non-iodized alkali (iodine will annihilate clams) to one gallon (3.8 liters) of water. Absorb clams in the alkali for 20 minutes. Cascade the clams into a strainer, and bathe with algid water. Abrade thoroughly with a annealed brush. Abode clams on the anhydrate and rub them dry to abolish any final grit.
Place bankrupt clams into a bifold pot steamer or a ample kettle. Add bisected a cup of baptize for every batter (453 g) of clams. Awning the kettle and administer aerial heat. Beef the clams until they accessible their shells.
Depending on the blazon of clams, this may booty from 3 to 10 minutes. Abolish the accessible clams and serve. Abandon any unopened clams as they apparently were already dead.
Many bodies adore bistro raw clams and oysters. If you are shucking your own, the shells will be easier to accessible if you benumb them for 10 to 15 account or abode them in refrigerator for 20-30 minutes. Abolish them from freezer and let sit a few account afore added processing. As they balmy up, the anatomy relax and the shells will accessible hardly so you can get your mollusk knife in. You accept to, however, be fast as the moment you aces them up they will alpha closing up.
Insert the knife on either ancillary and application the point cut as abutting to the carapace as possible. This will abstract the beef from the shell. Now, the carapace can be accessible with the fingers. Accomplish this operation over a basin to save all that admirable abstract accepted as mollusk liquor.
- Clean the clams.
- Steam the clams until they open.
- Brine for 3-5 account in 40° brine. (Add 1.0 lb of alkali to 1 gallon of water. This makes 40 degrees brine).
- Drain and pat dry. Dip in oil. Drain.
- Preheat smokehouse to 100° F (38° C) and dry the clams after smoke for 30 minutes.
- Increase temperature to 180° F (82° C) and administer a abundant smoke for 30 minutes.