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?

Spaghetti & Clams

Happy Monday guys!  Just a reminder, you can vote for my Project Food Blog entry on Foodbuzz starting today through Thursday!  You helped me get past Challenge #1, so I'd be immensely grateful if you helped me get through Challenge #2!  Thanks again!

It's the beginning of the week and surprisingly I'm in a pretty good mood.  Not that I'm never in a good mood, it's just that Monday's usually drag on for me, but today, it wasn't too bad.  It actually seemed like the day flew by at work.  Then I had a test in my Spanish class which went alright, I suppose.  I think I was still in shock from getting a perfect score on the first test we had in there, that I didn't think I needed to study too much for this one.  So needless to say, I don't think a perfect score will be had on this one... maybe just an A, yeah... definitely an A. 

Or maybe it's that I have a Developmental Biology test tomorrow morning and I was more focused on studying for that!  Considering I barely got a B on our first test in there!  I tell you, I wish I could be one of those students that just settles for C's (because after all, as the mantra goes - "C's get degrees!"), but I can't.  I mean, I will if I absolutely have to, but I'm competitive in nature.  I strive to be the best regardless of what it is (those of you that know me, know that this is VERY true).  So hopefully all this studying will pay off and I can start the 1-week countdown to our vacation and road trip to Florida!  Woohoo!  So let's get to a recipe, shall we?

I've said it before, and I'll say it again... I'm a HUGE seafood fan.  I made this Spaghetti & Clam dish a while back, but I haven't forgotten how amazing it was.  It's simplicity at it's finest.  Any shellfish will do, but there's something about clams that just strike me as the best!

Ingredients:

2 lbs. clams
1 cup white wine
1/2 tablespoon thyme
2 garlic cloves, minced
juice from 1 lemon
1 green bell peppers, finely diced
1 lb. linguini or thin spaghetti noodles
1 tablespoon olive oil
small handful of cilantro, chopped (optional)
salt and pepper, to taste

In a large pot of boiling water, cook noodles according to package directions for al dente.

In a dutch oven or large pot, combine thyme, white wine, garlic, green peppers, and clams over medium high heat.  Cover and bring to a boil.  Turn heat down to a simmer and let cook, covered, for about 3-4 minutes, or until clams open up.

Remove clams and set aside.  Simmer broth mixture for about 5 more minutes.  Stir in lemon juice and season with salt and pepper, to taste.

Drain pasta and add in clams.  Toss well and serve onto warm plates.  Pour desired amount of broth over noodles and garnish with cilantro, if desired.

The best thing about shellfish is that most of it is ready in practically no time flat.  And that definitely is how this dish is!  Tons of flavor coming at you and it's ready in about 20-25 minutes!  Enjoy guys!  And thanks again for all of your continued support!  You guys are awesome!