It’s hard to make a clam taste bad. The bivalves, which come in many varieties, have so much inherent flavour that all the cook has to do is enhance it – and not overcook the meat, which makes it rubbery.
It used to be that you’d have to soak clams in salted water with a little cornmeal, which would make them spit out any sand they had ingested. I no longer bother with this because I can’t remember the last time I ate a gritty clam, but if you don’t know where...
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