Post by Admin on Oct 5, 2022 23:06:16 GMT
Cleaning Softshell Clams
Clams taken from clams with broken shells taste every bit as good as those taken from clams with unbroken shells. The shells of softshell clams are very fragile and easily broken. Clam diggers are required to keep all softshell clams regardless of size or condition, but do not be fooled by dead clams stuck together by sand or mud.. Approximately a half a dozen of the softshell clams shown in the photos had broken shells. Clean the clams with broken shells as soon as able to do so. The clams with broken shells must be cleaned separately because the clam meat when exposed to the boiling water during the blanching process overcooks easily.
Pick the pieces of broken shell off of the clams with broken shells and cut the whole clam away from the unbroken half as shown in the photos. The removal of the skin from around the neck of softshell clams is the reason the clams are blanched with boiling water. Notice the clams from the broken shells are lowered into a large stock pot in a net bag for approximately five seconds to blanch the periostracum to loosen the skin from the clam’s neck. Notice the shriveled periostracum skin around the necks of the clams in the bowl. The clams in the net cotton bag are quickly blanched before being submerged in the cold water of the kitchen sink to stop the clams from cooking...
Cleaning softshell clams with a knife is similar to cleaning gaper clams but more difficult because of the problems encountered removing the periostracum from the softshell clam’s neck because some of the periostracum skin remains on the siphon tube. Blanching the unbroken softshell clams is the most efficient method to clean the clams. Whenever blanching clams never fill the pot more than half full of water; in addition, keep children and pets away from pots of boiling water.
To clean the clams Immerse them into a pot of boiling water until the shells pop open. The time the clams take to open depends to some extent the size and the number of clams, somewhere about 30 seconds, so keep an eye on the clams. Once the clams begin popping open, immediately remove the immersion basket from the boiling water and empty the clams into the cold water in the kitchen sink to stop them from cooking as shown in the photos.
Separate the softshell clam meat from the clams that have popped open.
Clams taken from clams with broken shells taste every bit as good as those taken from clams with unbroken shells. The shells of softshell clams are very fragile and easily broken. Clam diggers are required to keep all softshell clams regardless of size or condition, but do not be fooled by dead clams stuck together by sand or mud.. Approximately a half a dozen of the softshell clams shown in the photos had broken shells. Clean the clams with broken shells as soon as able to do so. The clams with broken shells must be cleaned separately because the clam meat when exposed to the boiling water during the blanching process overcooks easily.
Pick the pieces of broken shell off of the clams with broken shells and cut the whole clam away from the unbroken half as shown in the photos. The removal of the skin from around the neck of softshell clams is the reason the clams are blanched with boiling water. Notice the clams from the broken shells are lowered into a large stock pot in a net bag for approximately five seconds to blanch the periostracum to loosen the skin from the clam’s neck. Notice the shriveled periostracum skin around the necks of the clams in the bowl. The clams in the net cotton bag are quickly blanched before being submerged in the cold water of the kitchen sink to stop the clams from cooking...
Cleaning softshell clams with a knife is similar to cleaning gaper clams but more difficult because of the problems encountered removing the periostracum from the softshell clam’s neck because some of the periostracum skin remains on the siphon tube. Blanching the unbroken softshell clams is the most efficient method to clean the clams. Whenever blanching clams never fill the pot more than half full of water; in addition, keep children and pets away from pots of boiling water.
To clean the clams Immerse them into a pot of boiling water until the shells pop open. The time the clams take to open depends to some extent the size and the number of clams, somewhere about 30 seconds, so keep an eye on the clams. Once the clams begin popping open, immediately remove the immersion basket from the boiling water and empty the clams into the cold water in the kitchen sink to stop them from cooking as shown in the photos.
Separate the softshell clam meat from the clams that have popped open.