Question on grilled clams

NEW -> Contingent Buyer Assistance Program
momopi_IHB

momopi_IHB

New member
For some odd reason, when I grill clams, the meat always stuck to the upper shell when it opens. @_@? I see other people do it and it's not always the case. Do they rotate or flip the clam before it opens on the grill?

grilloysters_8aL.jpg


Also, where to get pre-made garlic butter?
 
Clams have top and bottom shell. The top shell has deeper ribbings and deeper color to help camouflage with the background of sand. The meat is attached to the bottom shell. Arrange the bottom to the grille and you will have perfect accord when they open up. Clams that won't open is spoiled and avoid eating it.

Recommendation sauce: black bean and ginger sauce or lemon grass and Basil.
 
bkshopr said:
Clams have top and bottom shell. The top shell has deeper ribbings and deeper color to help camouflage with the background of sand. The meat is attached to the bottom shell. Arrange the bottom to the grille and you will have perfect accord when they open up. Clams that won't open is spoiled and avoid eating it.

Recommendation sauce: black bean and ginger sauce or lemon grass and Basil.
Click to expand...

great tip! thx!
 
Astute Observer said:
Clams have top and bottom shell.

Actually, it depends on the species. The pic above is the manila clam, and in that case, both shells are identical. For other clams, like oyster, horse clam, sand clam, and scallop, for example, they are not identical.

The manila clam buries itself in mud, and it does not make use of the camouflage on its shell. It is harvested by dugging up with fork, shovel, rake or a dredge.

When streamed or boiled, where the temperature is even on both shells, the meat will be on either side at 50/50 chance. The two adductor muscles (miniature scallops) usually are attached to the same side of the shell, holding the rest of the body (foot, mantle, stomach, etc) with it. When grilled and unflipped, the side closer to the heat source is cooked first. Since the adductor muscles only detached from the shell when cooked, they will remain attached to the top, which help to explains your observation. When broiled, where the heat source is on the top, the "meat" will most likely be on the bottom.
Click to expand...

Excellent post AO. To have this type of understanding you must enjoy seafood. Years ago I went to the Vancouver island about an hour north of Victoria. As the morning tide recede I could walk a 1/4 mile out for clamming and digging for Geoduck. I could really taste the difference when fresh.
 
Well, I have to admit, I've never met anyone with a pet clam. That's a first !

I wouldn't eat anything out of LIS either....bleh. As a kid we dug our own Quahogs on the Rhode Island shore....you pretty much just walked around at low tide and looked for little bubbles of air in the sand...or just wade out a bit and dig around with your toes. Yes, I got pinched on the toe by a crab once. One summer I lived on Cape Cod, and ate free mussels off the jetty for about 3 months solid. THEN they came out with a do not eat bay shellfish warning at the end of the season. Oy.

CalGal....hungry?

steamers2.jpg


Clambake:

clambake_8.jpg
 
The lobster looks yummy. I could go for a Maine lobster right about now.

I'm burnt out on steamed clams.

My grandfather dug for clams every Wednesday and Saturday during the summer.

He would bring home the maximum amount of clams he was allowed to by law.

A bucket of clams every Wednesday and Saturday.

It was great for the first few weeks, but then it got old fast.

It was his hobby, so we didnt' have the heart to tell him to stop.

So, we ate, and we ate, and we ate.

We cooked the clams every way possible.

I kept inviting friends and family over, but even they were getting tired of clams.

My mother and I used to be glad when we had red tide.

It was the only way my grandfather would stop clamming. :lol:

But I'll take a Maine lobster any day! :)
 
You must log in or register to reply here.
Back
Top