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How
to cook Clams Beaufort Style: Microwave or Roasted |
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Clams in shell |
about 4-6 whole clams per person (more
if really hungry). Small clams are the most tender. |
Butter or oleo |
A slice or two per clam after it opens. |
| Microwave: Place whole clams in shell
on a plate in microwave. Cover with a paper towel. Cook until the clam
just opens. It will open about 1/2 an inch. Then remove and place a bit
of butter inside the shell while hot. The clams will baste in the butter
and will be ready to eat in about 1 minute. Very simple, but I don't think
I have ever had better tasting clams in my life. The microwave is probably
the best clam cooking device around. Roasting: For roasting clams on the grill, just place about 4 - 5 inches above the coals until they open. This usually takes about 10 minutes. If in the oven, bake (roast) at 350º F for about 10 minutes or until they open. Add butter and enjoy. You can also cut the clam up and add to spaghetti sauce instead of hamburger and create a very unique taste experience with spaghetti. It tastes a lot better than using canned clams. Perfect for that person you really want to impress, including yourself. |
| Clams in shell should be alive or at least fresh
when cooked, as they foul quickly. Clams should be tightly closed when
alive. They can remain alive in the refrigerator for up to 7 days (38º-40º F).
If shell is open or does not close when tapped on, discard. Live clams
may also be frozen in a heavy freezer bag for up to 3 months. Clams should be washed before cooking by scrubbing shell under cold water. |
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