![]() ![]() Discard any fresh, live clams with shells that are open or those that do not close when tapped, along with any that have broken shells. Use fresh clams preferably within 24 hours, although if they are truly fresh, they will last a few days under refrigeration. Never store them in sealed plastic or submerged in water - they will die from lack of oxygen. If you have no cloth bags, store in a bowl covered with a wet cloth in the refrigerator, not on ice. Fresh, unshucked clams should be stored in a porous bag made of burlap or other natural material in the refrigerator. Whole clams still in the shell must be sold live. Properly-handled fresh live clams will last 2 days in the refrigerator under optimum conditions. The flesh of clams can range from creamy white to gray to dark orange. Wrinkling indicates they have been out of the water too long and are beginning to dehydrate. Geoducks, if you can find them in the market, should have short, fat, unwrinkled necks. The clam juice should be clear with no shell fragments. ![]() Shucked clams should be plump, smell fresh, and feel heavy for their size. ![]()
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