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Clam & mussel Recipes

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Note: Mussels & clams should also be allowed to breathe. never store bivalves in a closed plastic bag, where they will suffocate.

Prewrapped mollusks and clams should be in nets or other porous wrappers. At home, store them, dry and uncovered, in a pot or bowl. Occasionally an ignorant market clerk will wrap mussels or clams in plastic without poking holes in it; what you have then is a sack of dead, stinky shellfish.

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Clam & mussel Recipes

Asian(Thailand) Clams

  • clams 500g
  • vegetable oil 2 tbsp
  • garlic 2-3 cloves, chopped
  • nam prik pao (roasted chilli paste) 1 tbsp
  • nam pla (fish sauce) 1 tbsp
  • golden caster sugar 1 tsp
  • long red chillies 2, sliced diagonally
  • Thai sweet basil leaves or ordinary basil leaves 25g

-Rinse the clams well under cold running water, discarding any that won't close.

-Heat a wok until very hot, add the oil, then fry the garlic until golden. Add the clams and nam prik pow, and stir fry for 2 minutes.

-Then Add the nam pla, sugar; 2 tbsp water and the chilli, one after the other, stirring them well into the clams after each addition. Continue to cook, stirring all the time, until all the clams are open. Add most of the basil and stir it into the clams and sauce until wilted. Serve with the last few green basil leaves scattered over the top.

Clams with Basil Butter

  • 1/2 cup (1 stick) darigold butter. softened and divided
  • 1/2 cup packed basil leaves. plus more for garnish (optional)
  • 3 cloves garlic. minced
  • 1 tablespoon jalapeno pepper(Mexico). seeded and minced
  • 1/2 cup dry white wine
  • 4 pounds manila or littleneck clams. scrubbed

salt and ground black pepper to taste crusty baguette or artisan bread. sliced!

Combine 1/4 cup butter and the basil in a food processor, pulse and set aside. In a large saucepan, melt the remaining butter over medium-high heat. Then add the garlic and jalapeno and stir until garlic is fragrant , about 2 minutes. Next, add the wine and clams and bring to a boil.

Cover and cook until clams open, stirring occasionally, about 10-15 minutes. Discard any clams that do not open. Stir in the basil butter and season with pepper and salt. Serve the dish hot with the bread. Makes 5 servings.

Creamy clam soup


  • 500g clams
  • olive oil
  • 1 onion, peeled and finely sliced
  • 4 cloves of garlic, peeled and sliced
  • 2 sticks of celery, trimmed and
  • finely sliced
  • a few sprigs of fresh flat-leaf parsley, leaves picked and chopped, stalks,finely chopped
  • a few sprigs of fresh thyme, leaves picked
  • 1.5 ltr chicken or vegetable stock
  • 75 ml double cream
  • slices of Taste the difference
  • ciabatta bread

At first remove excess sand from sea clams by soaking them in a bowl of salted cold water. Then cook until the clams have completely opened, then slice the clams finely. Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion celery, garlic, parsley stalks, thyme leaves and clams, place a lid on top
and sweat gently.

2 Spoon 4 tbsp of the clams out of the pan and put to one side. Pour the stock
into the pan and bring to the boil. Turn the heat down and simmer for 5 minutes.
Season with salt and freshly ground black pepper, then whiz with a hand-held blender
until smooth. Pour in the cream, bring just back to the boil, then turn off the heat.
3 Toast the slices of ciabatta in a hot griddle pan, then top with most of the reserved clams and drizzle with olive oil. Spoon the soup into deep, individual bowls, garnish with the chopped parsley and remaining clams, and serve with the ciabatta crostini.

Citrus steamed Mediterranean Mussels

ease of preparation: makes 3 servings

No special ingredients, no reduction or beurre blanc sauce.

  • 1 1/2 cups white wine
  • 1/2 chopped sweet onion
  • 2 shallots, chopped
  • 2 bay leaves
  • 3 pounds mussels in
  • shell, debearded and scrubbed
  • 3 tbsp orange juice
  • 2 tbsp butter
  • Orange zest
  • 1 tsp salt
  • 1/4 cup parsley, chopped

Add white wine, shallots, onion, and bay leaves to large stockpot. Then cover and simmer about 4-5 minutes. Add mussels and stir. Cover pot and steam 4 to 6 minutes or until shells just open. Drain liquid from stockpot into small saucepan. Add butter, orange juice, salt, and orange zest. Boil about 3 minutes until sauce is thick and foamy; remove bay leaves. Transfer mussels to serving platter and pour sauce over. Sprinkle with fresh parsley and serve.

How to Clean Seafood properly - Fish, Shrimp, Clams, Squid and Crab