Clams

What a delight clams are! Several different varieties of clams exist and all lend themselves to the same cooking methods. Most methods used for cooking mussels apply to clams and the same golden rule prevails: never cook clams for more than a few minutes as overcooking will toughen the delicate flesh and the clams will become tasteless. For this same reason, clams should not be cooked with strong aromatic agents that will mask their pleasant light flavour.

Steaming clams
Using a collapsible steamer or a steamer basket set in a large covered pot, cook clams over a few inches of simmering liquid for 5 minutes or until the shells open. Only a small quantity of liquid is required, 250 ml for 1 kilogram of clams (cups for 2 pounds of clams). It can be white wine, beer, apple cidre or stock. Green onions and fresh herbs can be added to the stock.

Poaching clams
Add enough liquid in a casserole to completely cover the clams and bring to a boil. When the liquid begins to boil, add the clams and simmer (just below the boiling point) for a few minutes, until the shells open.