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Feed your clams January 21, 2007

Posted by pcorcoran in Cooking, Link.

Reading through the glossary of Tapas: The Little Dishes of Spain, by Penelope Casas, a book full of interesting tips, tricks and miscellanea, I found this discussion of cooking live clams:

Clams, in Spanish cooking, are often prepared right in a sauce. To avoid the grittiness that could result when clams open and release sand, scrub the clams (preferably very small and hard-shelled clams, such as littlenecks), then soak at least several hours or overnight in salted water to cover, sprinkling about 1 tablespoon of cornmeal or bread crumbs over the surface. The clams will eat the cornmeal or crumbs and release any sandy material. They will also become quite plump from their meal.

This is not a technique I would have stumbled upon by myself.



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