So you know how to open clams, if you want to eat them raw. You know how to make clam diggers too, though that has nothing to do with the real animal, the clam. But how do you make delicious plain boiled clams? For those of us who hate eating living animals, or who don't bother trying to open shells with a dull knife, there's a solution, and it's quite delicious. All you have to do according to the following recipe is clean and soak your scallops, make a white wine sauce, cover your pot, and boil. And voil!
Ingredients
- 1, 3 kg of clams
- Water (or white wine)
- 2 slices of onion (optional)
- 1/4 tsp thyme (optional)
- 2 sprigs parsley (optional)
- 2 tbsp lemon juice (+/-)
- Unsalted Butter
- Sea salt
- Not mandatory - Other fragrant herbs you like such as fennel and/or bay leaf; a few pieces of turmeric; a few slices of chili, etc.
Step
Method 1 of 2: Rich-Tasty Boiled Scallops
Step 1. Check the shells
Lay the shells on a dry, clean towel, and inspect them quickly. Dispose of shellfish that appear abnormal or open, in the “outside” trash can, otherwise the smell will quickly spread inside the house.
Step 2. Clean the shells
Soak the clams in a bucket, tub, or sink. This soaking process will clean the clams before cooking.
- Make a thin saline solution – mix 80g of non-iodized salt (iodine will kill shellfish) in 3.7 liters of water.
- Soak the clams in the salt solution for about 15 minutes, to remove any dirt on the inside and outside of the shells. Clean water can also be used to clean shellfish.
- Pour the clams into a colander, and hold them under cold running water. Scrub thoroughly with a wire brush.
- Place the clams back on the towel. Gently wipe with a towel to dry the shells and remove any remaining dirt.
Step 3. Place the cleaned scallops in a large kettle, wide saucepan, or skillet
For every 453 grams of mussels, add 118 ml of water. Pour the clams into a pot of water (or white wine). Cover the pot and heat it on the stove over high heat.
At this stage, you can choose to add the fragrant kitchen spices listed above. These ingredients aren't necessary, but if you prefer more flavorful mussels, add the extra ingredients, or just some of them. Keep in mind that the amount of spices listed above is for 1.3 kg of clams, so you may need to increase or decrease the amount depending on how many clams you have. If you choose to add these spices, this is a good time to do so
Step 4. Boil the scallops
Boil the clams long enough until the shells open-this will be indicated by a burst of smoke and the shells popping open, whenever it's between 2-3 minutes to 5-10 minutes, depending on the type of shellfish. If some of the scallops don't open after this time, throw them away as it probably means they were dead before cooking. Chef Stephanie Alexander even recommends simmering unopened scallops because sometimes they do close very tightly (make sure you set aside the opened ones as they are already cooked).
Step 5. Arrange
Remove the open clams from the kettle or other cooking container and place them on a serving plate, you can also pour a little of the broth onto the serving plate. Slices of lemon in half, or quarter, and a dash of sea salt make a pretty garnish.
Step 6. Serve hot with melted butter
Bread can also be served to absorb the liquid.
Method 2 of 2: Butter Boiled Scallops
Step 1. Once you've cleaned the shells, set them aside for later
Step 2. Melt half a stick of butter in a large saucepan
Pour in the water only until the scallops are almost submerged.
Step 3. Wait until the water and butter mixture boils
Add 6-12 scallops, depending on the size.
Step 4. Season the scallops to taste delicious, using garlic is recommended
Step 5. Wait until all the clam shells are open
Let the clams simmer 1-2 minutes longer.
Step 6. Serve on a plate with lemon butter and/or garlic butter
Happy eating and enjoy!
The spicy chili sauce is also a delicious addition
Tips
- Shellfish are found in muddy and sandy river estuaries. Shellfish are usually found in the Eastern United States and France but since the word "shellfish" includes more than 500 types of bivalve molluscs, they can also be found all over the world. Therefore, there are many variations of the name in each region and country. Also, the rule of thumb is that smaller scallops are usually more tender and will therefore cook faster (boiling them is a quick method of cooking), whereas medium scallops are better sautéed, stuffed and broiled, and large scallops are best. used for dishes that are boiled until soft, such as thick soups and soups (large scallops have more meat, but taste more bland).
- Garlic makes the mussels taste better. Finely chop a few cloves of fresh garlic and add them while boiling or to the scallops after boiling.
- Watch for shellfish that don't open after boiling, and "make sure" you throw them away. “Don't” try to open the shell, even if it doesn't sound empty – it might just be “mud”: full of dirt and possibly rotten flesh.
- Keep in mind that this dish is “very” salty; Shellfish are naturally salty (live in or around the sea), and the addition of salt makes the clams taste even more salty. If you have too much sodium in your body, or if you don't like salt, cut back on salt.
- Start by boiling the clams if you want to learn to like the taste and texture of clams. Starting out by eating the clams raw, straight from the half-open shell, is almost always not a good idea; it is a taste of fondness acquired over time.
- Sea salt can be added to butter sauce for added flavor.
- Littleneck scallops (the smallest type of hard shell scallop in the US, also known as quahog, lord, baby or Manila scallops, depending on size) are best cooked with this method, as they are the most flavorful. In Australia, vongole scallops are probably best for stews, but watch out for tiny pearls as they can crack your teeth, as well as cheek and surf clams. For lovers of British mussels, look for the palourde or carpet-shell scallops, which are widely found around the coast of England and cultivated in France.
Warning
- Be careful with the kettle/pot/pan while boiling the clams – they're hot!
- Don't eat shellfish if you have a seafood allergy.
