Clams - Tips On Preparation And Cooking

I recently purchased a bag of clams, though I realized my knowledge about the shellfish was limited. I decided to do a bit of research on storing, preparing and cooking them, and I'd like to share my findings.

I'll only cover clams sold in stores here. It's possible to harvest your own, but that's an entirely different matter (along with warnings of poisoning and biotoxins). Clams can be purchased year-round, but are usually cheaper during summer months, as they're easier to harvest. Although they can be kept for a few days, clams should be cooked or eaten as soon as possible after purchase.

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There are two basic types of clams: soft-shell and hard-shell. Soft-shell clams live with their shells partially open, so they must be rinsed well before cooking. Soak them in salted water for at least two hours before cooking and rinse well with fresh water. Soft-shell clams are never eaten raw.

Hard-shell clams come in a variety of types with their names referring to the size of the clams, and they can be eaten raw (though care should be taken in eating any raw shellfish).

Clams in their shells must be sold live, and kept alive until time to cook or eat them. Keep clams in a breathable, non-sealed bag. If a bag isn't available, store them in an open bowl covered with a wet cloth in your refrigerator. (Never store them sealed or submerged because they'll die and spoil) It's best to consume clams within 24 hours of purchasing, though they should last a few days if stored properly.

It is alright for clams to open while you're storing them, but throw out any clams that don't close when tapped. Also discard any clams with broken shells or shells that can be easily pried apart. Another test is to place clams in a pot of water. Any that float must be discarded.

To prepare clams for cooking, first scrub their shells with a stiff brush to remove dirt, sand and debris. You can also submerge clams in salt water for a few hours before cooking.

To shuck clams, you can freeze them for up to twenty minutes to ease the opening of the clams. Remove them from the freezer and wait a few minutes. The shells will be easier to open.

Clams can be cooked in a number of ways, including steaming, boiling and frying. They don't take very long to cook, usually only a few minutes. When the shells open on their own, they're done. If any clams do not open, they must be discarded as they were not alive and may be contaminated with bacteria. For best results, cook at low heat settings.

Clams - Tips On Preparation And Cooking

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Cooking - Liver

All liver is a great source of iron and B vitamins and should be a regular part of a healthy diet and if cooked correctly liver can be delicious. Although liver does have bad press and many people will not even consider trying it. Sometimes it calls for the cook to be somewhat inventive to get people to try liver. There are many recipes to choose from and it is worth the experimentation.

The best liver is the liver from young animals as it is mildest and tenderest. Calf's liver is delicate and delicious but fairly expensive. Real calf's liver is paler in color than the redder more mature baby beef liver. For a mild flavored liver choose the palest that you can find. The darker the color the stronger the flavor.

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Take care when choosing liver as sometimes baby beef liver is labeled calf's liver in the supermarket or grocery store. To ensure purchasing true calf's liver buy from a butchers or a reputable gourmet supermarket.

Baby beef liver is stronger in flavor than calf's liver but is very good and preferable to actual beef liver. Liver from beef is dark red and the color corresponds to the strength of flavor. Beef liver is readily available but many believe it is too strong for simple preparations.

Some cooks after buying beef liver soak it in milk or a flavorful spicy marinade such as a white wine marinade before cooking to soften the intense flavor. After marinating throw the liquid away and pat the liver dry before cooking.

A lovely tender well-flavored liver is lamb liver but this is generally quite difficult to find.

Also hard to find is pigs liver, which is strong in, taste but extremely tender. Again for pig's liver it can be soaked or marinated like the beef liver.

When choosing liver it should be impeccably fresh with no slimy or dry patches and should have a clear scent.

Should you find yourself preparing a whole liver first wipe it with a damp cloth, then with a sharp knife remove any exposed veins, ducts or connective tissue. With your fingers peel away the thin outer membrane without tearing into the liver itself. You then just slice on the diagonal to the desired thickness your recipe calls for.

Of course presliced liver can be purchased and is actually more commonly available than whole livers. If the butcher has not done so remove the outer membrane on the slices.

Before cooking make 1/8th inch cuts at 1-inch intervals around the outside of the liver slice. The reason for this is because liver has a tendency to shrink and curl when it is cooked and these cuts will help to prevent that from happening.

The liver is now ready for cooking. Liver should be cooked until it is pink but firm in the center. If liver is overcooked or cooked on excessively high heat it will toughen.

Liver is a lot richer in flavor than many other types of meat so a 4-ounce serving should be ample as a main course for most appetites.

Cooking - Liver

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