5 Ways To Cook Clam
5 ways to cook clam
Steaming
4 lb (1800 g) fresh clams
1 cup (250 mL) white wine
4 tsp (20 mL) minced garlic
4 Tbsp (60 mL) butter
Deep Frying
4 lb (1800 g) fresh clams, shucked
1/2 cup (125 mL) milk
1/2 cup (125 mL) cold water
1/2 tsp (2.5 mL) salt
3/4 cup (175 mL) finely ground yellow corn flour
1/3 cup (80 mL) all-purpose flour
1/4 tsp (1.25 mL) onion powder
Cooking oil
Pan Frying
4 lb (1800 g) fresh clams, shucked
4 Tbsp (60 mL) butter or cooking oil
Grilling
4 lb (1800 g) fresh clams
Melted butter (optional)
Lemon wedges (optional)
Baking
3 lb (1350 g) fresh clams
1 cup (250 mL) cornmeal
2 Tbsp (30 mL) salt
3 cups (750 mL) bread crumbs
1/2 cup (125 mL) grated Parmesan
2 lemons, zested and juiced
1 Tbsp (15 mL) chopped garlic
2 Tbsp (30 mL) pesto
1/2 cup (125 mL) fresh parsley leaves, chopped
1/2 cup (125 mL) olive oil
1/4 lb (115 g) clarified or unsalted butter
