_Clams: To buy or shell


Serves: 5

Ingredients

Directions:

TO BUY:
Select only tightly closed clams, avoiding those with open or cracked shells.

TO SHELL:
Wash in cold water scrub thoroughly with a brush to remove sand. Insert a blunt knife blade between the two shells and press downward toward the hinges. This will slash the clam's strong tensile muscle, making it easy to pry the shells apart. With the knife, scrape each shell to loosen the meat carefully remove any shell fragments. Reserve the clam broth for soups. Note: Clams can also be opened by steaming or boiling (see "Basic Steamed Clams").

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

This _Clams: To buy or shell recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
_Almonds: To blanch
_Almonds: To toast
_Barbecue Rack: To make your own
_Bean Curd: To press
_Bean Sprouts, Canned: To restore crispness
_Bean Sprouts: To grow your own
_Bean Sprouts: To husk
_Beef: To tenderize
_Chestnuts: To shell
_Chicken, Cooked: To cut up
_Chicken: To bone
_Clams: To buy or shell
_Cornstarch Paste: To thicken with
_Crabs: To boil, steam or shell
_Cream: To whip
_Duck, Cooked: To bone and carve
_Duck, Cooked: To cut up
_Duck: To bone
_Egg Cubes: To prepare
_Egg Threads: To prepare
_Eggs, Preserved: To shell
_Eggs: To poach
_Flavor: To improve
_Ginkgo Nuts: To blanch
_Glutinous Rice: To cook
_Lard, Leaf: To render
_Lobster: To buy or cut up
_Lotus Seeds: To blanch
_Mung Peas
_Mushrooms: To dry
_Noodles, Egg: To deep-fry
_Noodles, Rice Flour: To prepare as a garnish
_Oil, Peanut: To enhance
_Onion Brushes: To make
_Paper Wrapping
_Peanuts: To toast
_Poultry: To suspend and dry
_Poultry: To truss
_Rice: To wash
_Shrimp: To butterfly
_Shrimp: To buy, store, devein or shell
_Shrimp: To remove tail shell segment
_Smoking
_Squab: To cut up
_Squid: To clean
_Steamers: To make your own
_Steaming
_Tomatoes: To peel
_Vegetables: To blanch
_Vegetables: To parboil
_Walnuts: To blanch
_Walnuts: To toast
_Wok: To clean
_Wok: To treat a new one




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