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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

130.0. "STEAMED CLAMS FOR 50" by ISHTAR::MCFARLAND () Wed Jun 05 1985 12:39

Have to steam a bushel of clams for a cookout/clam bake.  I usually do
clams in a small quantity in water with lots of seasonings.

Does anyone have a good recipes/suggestions for doing clams in this
quantity?

                                       Judie

T.R	Title	User	Date	Lines
130.1		TRIVIA::TABER	`Wed Jun 05 1985 14:27`	27
	Large quantities of water and heaps of seasonings? Actually, it kind of depends on where you're going to be. The classic method is to dig a deep pit in the sand, get a good fire going, let it die down to embers, throw a load of damp seaweed on the embers, the clams on top of the seaweed, more seaweed, then bury the whole in sand. Do this around sunrise, and by sunset, they'll be done. (Well, give it a few hours anyway.) If you're not at one of the few beaches that let you do this, then you want one of those huge clam steaming pots. It's usuallt two pieces; the steamer, which is about two feet high and a foot in diameter, and a pan that holds the water, about 10 inches high. Odd as it sounds, you can usually find them in places like Caldor's or Zayer's about this time of year. They're usually black enamel. Fill the bottom with water, put the steamer on it and the lid on the steamer. In somewhat less than an hour the water will be boiling. Put the steamers in a net, or else be prepared to scald your fingers when you go to take them out. Dump them in the steamer section and cover. After a few minutes, look inside, and check them every few minutes there after. They're done when the shells open. For a bushel, you may have to do a couple or three batches...there'll be plenty of water. Be very careful. The pot can spill over in a heartbeat, and several gallons of boiling water comes out. Really breaks up a party fast. >>>==>PStJTT
130.2		TRIVIA::TABER	`Wed Jun 05 1985 14:29`	3
	Oh yeah, the seasonings... In big batches, that doesn't make a lot of sense (unless you have a half acre Paella pan) and so the spicy stuff is usually available at the table to slather the steamers with.
130.4		FSLENG::MURRAY	`Thu Jun 06 1985 17:28`	3
	suggest you use beer instead of water......really adds to the taste and oh yes, if you need any help cooking or eating them , let me know.
130.5	happy as a clam	BMT::ZARR	`Fri Jul 08 1988 16:00`	18
	Actually, steamers have to be cleaned before they are steamed. one of the classic New England styles is to soak the clams in a mixure of water and cornmeal for a few hours before steaming. The clams get rid of their sand and don't taste gritty after that. Steam the clams in a large pot or steamer in several batches. ---------water at the bottom--------------- ---------clams over the water-------------- --------bring to a boil------------------- --------when the clams open up, they are done--- Put some of the broth (water in which they were steamed) in bowls on the table along with bowls of melted butter, lemon slices, and any other spicy sauce you would like to dip the clams in. -----------------------------Oh yes, LOTS OF NAPKINS!!!!