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From: js2j@mhuxt.UUCP (sonntag)
Newsgroups: net.cooks
Subject: Clam experts sought
Message-ID: <954@mhuxt.UUCP>
Date: Mon, 17-Jun-85 11:18:51 EDT
Article-I.D.: mhuxt.954
Posted: Mon Jun 17 11:18:51 1985
Date-Received: Tue, 18-Jun-85 07:49:37 EDT
References: <> <140@telesoft.UUCP>
Organization: AT&T Bell Laboratories, Murray Hill
Lines: 23


     I've tried making clam chowder a few times recently, and was far less
than satisfied by the tiny pieces of clam which are found in the little
6 1/2 oz cans you get in the grocery store (which are mostly water.)  So
I decided to be adventurous and buy real clams from a fish market.  I was
amazed at how inexpensive they were: ~$2.50 for a dozen large ones, which,
when steamed, yielded more than a pound of meat.
     However, my cookbook says absolutely nothing about how to prepare clams.
Can anyone help?  Specifically:
	1.)  Is steaming the only (or best) way to get the little buggers to
	     come out of their shells?  (I thought of hiring some seagulls
	     to carry them high above my sidewalk and ... but finally decided
	     that steaming was more practical.)
	2.)  Is it *really* all right to eat *everything* inside the shells?
	     I mean, some of it is obviously stomach and contents...
	3.)  I've tried them in chowder and deep fried after being dipped
	     in the stuff Mom always made to fry onion rings in.  Are there
	     any other good ways to have them?
      I want to hear some response on this subject.  Don't clam up on me.
-- 
Jeff Sonntag
ihnp4!mhuxt!js2j
    "It's a hard rain a-gonna fall." - Dylan