Live clams should be cooked within 48 hours of purchase. Live clams can be stored in your refrigerator for up to two days in an open container covered with a clean, damp cloth. Cooked clams can be refrigerated up to 72 hours at 41°F. Live clams should not be stored on ice, or kept in a sealed plastic bag. Live clams must be able to breathe to remain healthy. A live and healthy clam will have its shell tightly closed. Do not cook clams whose shells are opened prior to cooking.
Hard-shell clams are easy to steam. Simply pour a few inches of water and some salt into the bottom of a pot, and place the live clams on a steamer rack. Cook the clams for about eight to ten minutes after the water has come to a boil, or until the clams have opened.
Includes: 1 Pint Shucked Chowder Clams
Clams are a very healthy food, and can be prepared in a variety of ways such as soups, stews or casseroles. These big chowder clams are perfect for clam chowder & fritters. Other methods of preparing will give equally tasty results. All clams are freshly harvested from private beds on Maryland's and Virginia's eastern shore.
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