How To Cook Cherrystone Clams - How To Cook. Eating grains of sand will certainly diminish your dining enjoyment. Discard any clams that are still tightly closed.
Pour clams into the saucepan. With this method, you should only cook enough clams to cover the bottom of the pan. Use a tightfitting lid to cover the pot again. Scrub the outside of the clams thoroughly with a stiff brush. Melt the butter in a large pot set over medium heat, and when it foams, add the chorizo or bacon, and allow it to crisp, stirring occasionally, approximately 5 minutes. Cook until the shells are all popped open. Place in oven or on grill and cook until clams are wide open, 15 to 17 minutes; Discard any clams that are still tightly closed. The steaming liquid can include herbs, garlic, cilantro, parsley, or tarragon (thyme or garlic, if you like). Stir the clams around in the garlic butter until the shells.
The steaming liquid can include herbs, garlic, cilantro, parsley, or tarragon (thyme or garlic, if you like). Stir the clams around in the garlic butter until the shells. A reasonable individual can eat two dozen clams at a sitting, eating the broth while mopping up. Scrub the outside of the clams thoroughly with a stiff brush. Place in oven or on grill and cook until clams are wide open, 15 to 17 minutes; If the clams are stacked on top of each other, the weight of the other clams will make it more difficult for the clams on the bottom to open. The clams must usually be steamed or boiled to open. In general it’s safe to cook fewer, although the smaller cherry stone clam is one that would be best left out. Cooks who intend to serve cherrystone clams in their shells often cook them in a flavorful broth. Since clams naturally burrow in the sand, they need to be purged of grit. Eating grains of sand will certainly diminish your dining enjoyment.
