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Steamed Clams . I realized I didn't understand...

post #1 of 4
Thread Starter 

The correct time to steam them. I steamed them for about under a weighted cover about 9 minutes. The first  one 1/2 minutes were under high steam. The last six/ seven were under a medium to high flame. I don't like to over cook fish and I love raw clams. But now I believe steamers require more cooking perhaps 15 minutes. My other mistake, I had no butter in the house except for some salted butter I had picked up from the supermarket giveaway. It was organic butter from whole foods. Salted butter is an absurd, hang around from bad 1950s eating? It should've died, Long ago. It remarkably spoiled an essential subtlety, of this very simple cuisine, canceling out the lemon to begin with .

I've made steamers before with varying degrees of success often very very good. But was never sure entirely of what I was doing.

(steamers)Not like scallops ??? With scallops you can undercook them and they're really good. Depending on quality of course.

 

p.s. Often, very simple things, are the hardest to get just right (it would seem to me). Because they require a very good understanding of technique. And are less forgiving. A perfectly cooked medium rare hamburger.

Yours truly

Alex B 


Edited by AlexB - 11/16/14 at 1:35pm
post #2 of 4
I never count how many minutes it takes to steam a clam. I remove them as they open. Cook them any longer and they become inedible. Personally I don't like steamer clams nearly as much as I like cherrystone clams but that could just be me.

Salted butter has its place but it usually is unecessary.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #3 of 4
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post

I never count how many minutes it takes to steam a clam. I remove them as they open. Cook them any longer and they become inedible. Personally I don't like steamer clams nearly as much as I like cherrystone clams but that could just be me.

Salted butter has its place but it usually is unecessary.


Cherrystone clams are lovely, but I eat them raw.No butter or salt . 

post #4 of 4
Good clams and oysters need nothing IMHO - just the brine from the sea.
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