How to Open Clams

I'm back!  Well, I've been back since Monday, but I've been crazy busy getting the house in order and ready for school to start back up next week.  Oh, and working like crazy!

It was definitely nice to have a break away from it all and to hang out with a big bunch of our friends.

Anyway, I've been in a really big how-to mode lately, so here's another one.  I promise I'll get back to recipes soon enough!

I know what you're thinking.  Why on Earth would I want to open up a clam when I can just steam the sucker and have it open up on it's own?  Well... personally, I don't like picking through clam shells in a dish.  If it's just a bowl of clams, then yeah, that's okay.  But if I'm having a bowl of pasta and clam shells keep me from just shoveling it all in my mouth (attractive, right?), then opening these bad boys up before hand is a useful task!

A lot of people prefer to have an actual clam knife for the job, but I find a normal butter knife does well in a pinch.  Especially if you don't have clams very often, it would be pointless to run out and buy a clam knife for a once a year task.  Right?  Right.

It's also a lot easier to do if you rinse the clams under cold water, then place them back in the refrigerator for about an hour so they have time to "relax" - their shells won't be so tightly sealed.  Alright, so let's get to it.

#1.  Hold the oyster in the palm of your hand, with your thumb on the "bump" of the clam gently holding it down.  Place the blade of your butter or clam knife in between the clam shells, and with the same hand you're holding it with, gently, but forcefully push the knife through the shells.

  

#2. Pull the knife through until it cuts through the muscle.  Twist the knife to pry the shells apart and slide along the top shell to cut the other muscle.  Break the shell free from the hinge and discard.

 

#3.  Use the knife to release the clam from the bottom shell.  And voila, shelled clams! 

Do you shell your clams?  Or do you not mind rooting through the shells in a dish?

A Perfect Broth

Before we get to today's post - just wanted to let everybody know that I have a guest post over at Jeff's Plate so make sure you check it out!  Jeff is an awesome dude who is currently taking some time off to finish wedding planning of his own!

 

Before I knew better, I always assumed that broths and stocks were the same thing.  While, they are similar in their way of preparation (i.e. simmering flavorings ingredients in liquid for a long period of time), they differ in 2 distinct ways.

#1. Broths are made with meat, as opposed to stocks being made with just bones.
#2. Broths can be served as is, unlike stocks which are usually used to prepare other items.

So now you've learned something new (hopefully - if you already knew the difference, then bravo to you!)

The guidelines to preparing any broth - whether it be beef, chicken, fish, etc. - are quite simple.

#1. Truss or cut the main ingredient (trim any excess fat away - I usually save all of my meat trimmings and throw them in the freezer, and when I have a good pile, I'll make some broth - same with bones, when I get enough bones - I'll make stock)

 

#2. Brown the meat (the caramelizing/browning of the meat is where the flavor is at!); brown or sweat the mirepoix (onion, celery, carrot)

 

 

#3. Place the main ingredient & mirepoix in stockpot and fill with enough cold water to cover.  (Normally you'd want enough meat to cover the surface of the water - I didn't quite have enough, so my broth is sort of light, but that's okay - the flavor is still there!) Add sachet of spices (I added peppercorns, thyme, and rosemary), if desired.

 

#4. Bring liquid slowly to a boil; reduce to simmer and cook, skimming for impurities, until the flavor is fully developed (about 2 hours).
#5. Strain broth carefully.
#6. Cool and store  (After it's cooled you can easily skim off any rendered fat that has solidified on the top!) or use as is.

Follow those 6 steps and you'll have a broth in no time, no matter what meat you use!