Fresh Topneck Clams
Product Description
50 Fresh Topneck Clams Per Bag
ALL ABOUT CLAMS
Americans are the world’s largest consumers of clams. It’s no wonder! Easy and sophisticated, they add a dash of pizzaz to lunch or dinner.
Clams are bivalve mollusks and fall into 2 broad categories: those with hard shells that close tightly and those with thin, soft shells and long necks that can’t be retracted into the shell.
Atlantic hard-shell clams are dug off the coast from Newfoundland to Florida. These clams (also called quahogs) range from 1 - 3 ½ inches across.
Pasta clams and littlenecks are the smallest and most tender, then come topnecks, and then the medium-size cherrystones. All are suitable for eating raw on the half-shell or for steaming but cherrystones quickly become tough if overcooked.
The largest size, chowders, as well as several kinds of deep-sea clams including surf clams and ocean quahogs, are shucked and chopped for canned and frozen products. The meat is tougher but makes flavorful chowders.
Pacific hard-shell littlenecks, Manilas, butter clams, cockles, Atlantic soft-shells, longnecks, razor clams and giant goeduck clams have more limited use on the east coast. Commercial harvests are closely monitored to ensure wholesomeness.
When you buy live clams, make sure they’re actually alive. The shell of a hard clam should be tightly closed or, if gaping, should close when tapped. Discard dead clams and those with broken shells. Shucked clams should be plump, with clear liquid and free of shell particles. Keep live clams covered with damp paper towels in the refrigerator; they should stay alive for several days after purchase. Never store them in water, on ice or in an airtight container, they’ll die.
Before sending them to market, producers hold them in sea water to purge them of sand, so just scrub them under cool running water. If you put clams in the freezer for 5-10 minutes before shucking them, they’ll be easier to open. Working over a bowl, grasp the clam firmly with the hinge toward your palm. Insert the blade of a clam knife between the shell halves and work the blade around to sever the muscle at the hinge so you can open the shell. Sever the muscles attaching the clam to each shell half and separate the shells. To serve raw, arrange the clams on the half-shells and spoon on any reserved liquid.
To steam: Pour ¼ cup water into a 5-7 quart pan. Add clams, cover and boil over medium-high heat just until shells open (5-10 minutes); remove clams as they open. Discard unopened clams. Serve warm in wide bowls. Strain cooking liquid and serve in small bowls as a dip along with melted butter and lemon wedges.
Or remove steamed clams from shells and use in other recipes. For a great appetizer, try mixing ¼ cup salad oil, 3 tablespoons grated Parmesan cheese and 3 cloves minced garlic. Pour on loose clams in half shells arranged on a baking dish. Broil 4” from heat, just until cheese begins to melt (about 5 minutes). Sprinkle with parsley and extra cheese. Serve with wooden picks.
To pan-fry: Lightly coat clams with flour. Over medium-high heat, add 1 tablespoon salad oil and 1 tablespoon butter. Place shucked clams without crowding, in pan and cook, turning once until browned (about 1 – 1 ½ minutes total): add more oil and butter as needed. Lift out clams on to a towel paper lined-plate, season with salt and pepper and serve.
ALL ABOUT CLAMS
Americans are the world’s largest consumers of clams. It’s no wonder! Easy and sophisticated, they add a dash of pizzaz to lunch or dinner.
Clams are bivalve mollusks and fall into 2 broad categories: those with hard shells that close tightly and those with thin, soft shells and long necks that can’t be retracted into the shell.
Atlantic hard-shell clams are dug off the coast from Newfoundland to Florida. These clams (also called quahogs) range from 1 - 3 ½ inches across.
Pasta clams and littlenecks are the smallest and most tender, then come topnecks, and then the medium-size cherrystones. All are suitable for eating raw on the half-shell or for steaming but cherrystones quickly become tough if overcooked.
The largest size, chowders, as well as several kinds of deep-sea clams including surf clams and ocean quahogs, are shucked and chopped for canned and frozen products. The meat is tougher but makes flavorful chowders.
Pacific hard-shell littlenecks, Manilas, butter clams, cockles, Atlantic soft-shells, longnecks, razor clams and giant goeduck clams have more limited use on the east coast. Commercial harvests are closely monitored to ensure wholesomeness.
When you buy live clams, make sure they’re actually alive. The shell of a hard clam should be tightly closed or, if gaping, should close when tapped. Discard dead clams and those with broken shells. Shucked clams should be plump, with clear liquid and free of shell particles. Keep live clams covered with damp paper towels in the refrigerator; they should stay alive for several days after purchase. Never store them in water, on ice or in an airtight container, they’ll die.
Before sending them to market, producers hold them in sea water to purge them of sand, so just scrub them under cool running water. If you put clams in the freezer for 5-10 minutes before shucking them, they’ll be easier to open. Working over a bowl, grasp the clam firmly with the hinge toward your palm. Insert the blade of a clam knife between the shell halves and work the blade around to sever the muscle at the hinge so you can open the shell. Sever the muscles attaching the clam to each shell half and separate the shells. To serve raw, arrange the clams on the half-shells and spoon on any reserved liquid.
To steam: Pour ¼ cup water into a 5-7 quart pan. Add clams, cover and boil over medium-high heat just until shells open (5-10 minutes); remove clams as they open. Discard unopened clams. Serve warm in wide bowls. Strain cooking liquid and serve in small bowls as a dip along with melted butter and lemon wedges.
Or remove steamed clams from shells and use in other recipes. For a great appetizer, try mixing ¼ cup salad oil, 3 tablespoons grated Parmesan cheese and 3 cloves minced garlic. Pour on loose clams in half shells arranged on a baking dish. Broil 4” from heat, just until cheese begins to melt (about 5 minutes). Sprinkle with parsley and extra cheese. Serve with wooden picks.
To pan-fry: Lightly coat clams with flour. Over medium-high heat, add 1 tablespoon salad oil and 1 tablespoon butter. Place shucked clams without crowding, in pan and cook, turning once until browned (about 1 – 1 ½ minutes total): add more oil and butter as needed. Lift out clams on to a towel paper lined-plate, season with salt and pepper and serve.
