Clam help......

RRog17

My neighbor brought me a sack of clams. How do I do these on my Egg?

Legume

@DMW seems to have great luck with these, search a few of his posts.

Phatchris

This recipe http://www.foodnetwork.com/recipes/ina-garten/grilled-clams-with-basil-breadcrumbs-recipe.html works for me and it's super easy because there is no shucking involved.

DMW

Here the last time I did them.

http://eggheadforum.com/discussion/1183161/friday-night-seafood-and-chicken-and-stuff

In a pan with butter and herbs until they open up, super easy.

SGH

DMW said:

In a pan with butter 

This^^^^^^^^^^^^^^^^^^^makes everything good.

RRog17 said:

My neighbor brought me a sack of clams. How do I do these on my Egg?

I have never cooked clams myself, it's always oysters for us. Look forward to seeing them and hearing how they turn out.  Good luck.  

onedbguru

In a pan with butter, garlic, parsley and white wine - even better.

DMW

Oh, something I forgot to mention. When you are finished, be sure to drizzle the pan juice over the clams when serving. Butter, herbs, white wine, etc, along with the clam juice that is released is pure yummy.

Legume

And have plenty of good crusty bread ready for sopping.

DMW

And now I wish I had a sack of clams...

SGH

DMW said:

And now I wish I had a sack of clams...

As do I sir.  I have never cooked them, but I would sure give them a go. 

Legume

I see them at Costco all the time, but the timing has never been right.  How long will they keep in fridge or a cooler?

SGH

Legume said:
  How long will they keep in fridge or a cooler?

Here is a great source for all things related to shellfish.
http://safeoysters.uga.edu/consumers/storing.html

Darby_Crenshaw

not sure what kind you have, but we often just put a few on a plate or pan and heat indirect until the pop open, with a little smoke. 

you can bed them in salt if you want to keep them from falling over. but they will give off some juice, and you can pour that back into them when you are serving them.  if you use salt, that liquid would be too salty.

this is sort of a lazy way to do them, and may be too subtle for guest.  we like them raw generally, so this is just sort of a variant appetizer, rather than a big-focus meal

Legume

Perfect @SGH thanks.

Richard Fl

I like to take them and place in a wok with white wine, butter, parsley/chives and after they are open 3-7 minutes apprx, eat them with some toast tips and the juice or mix in some heavy cream/coconut milk and pour over linguine.
Here is a variation done with mussels instead of clams but both are great meals IMO.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1004391&catid=1

SGH

Legume said:

Perfect @SGH thanks.

You are quite welcome my friend.  

RRog17

Thanks! Postponing until tomorrow. Will update then!