Title: Preparing and Cooking Fresh Clams
Headings: Preparing and Cooking Fresh Clams
Preparing and Cooking Fresh Clams
Cleaning Fresh Clams
Tips for Shucking
How to Shuck Oysters Like a Pro
Clam Cooking Tips
Selecting and Storing Clams
Favorite Clam Recipes

Content: Whole clams have finished cooking when the shell opens. If the shell does not open after cooking, discard the clam. This tells you that the clam was not alive and that it may be contaminated with bacteria or toxins (this also applies to oysters and mussels). Do not overcook clams or the meat will be like eating shoe leather. Add them to the heat at the last minute and cook gently over low heat. The longer the clams are on heat, the tougher the meat will become. If you are making white clam chowder, to get tender clams, soak the clams in milk or cream (whichever is specified in the recipe) and add them last along with the cream. Cook only until the clams are heated through; do not boil. Larger clam shells can be boiled and scrubbed to use as unique serving bowls.