Clams 1kg

TO COOK

 If Clams haven’t been purged, place them in a solution of cool water and sea salt (30g salt to each litre of water) for several hours, or overnight, at room temperature (if you refrigerate them they’ll close up and won’t ‘spit out’ the sand).

Average yield is 30%. They have a medium flavour, medium oiliness and moist, firm flesh. Remove from the heat as soon as they open, as they quickly shrivel and become chewy if over cooked.

While traditional wisdom was to discard shells that don’t open when cooked, you can pry them open, away from the plate, and, if they smell good, eat them; if they’re bad, they’ll have a distinctly ‘off’ aroma.

 COOKING METHODS

 Steam, poach, stir-fry, bake, grill, barbecue, smoke, raw (sashimi), pickle. The firm flesh works well in soups, curries and stir-fries.

 GOES WELL WITH

 Chilli, coriander, garlic, parsley, tomato, white wine.

ALLERGY ADVICE: CONTAINS SHELLFISH.

PRODUCT OF AUSTRALIA.