"Once purchased, store the clams in your refrigerator in a breathable container such as a mesh bag or a bowl covered with a damp cloth, and use within one day of purchase. When ready to prepare, before washing, discard any opened clams that do not close when tapped or any clams with broken shells. Rinse the clams under cold water, gently scrubbing them clean."
"When the clams are cooked, their shells will open. If any remain unopened, discard them. Ladle the clams and broth into wide bowls and serve with slabs of crusty bread or garlic bread for soaking up the sweet broth."
Buttery Garlic Clams combine butter, olive oil, garlic, red pepper flakes, dry white wine, and lemon juice to steam littleneck clams for a quick, warming meal. Littleneck clams are small, sweet, and tender; soft-shell or Manila clams can substitute. Store clams refrigerated in a breathable container and use within one day. Discard clams that do not close when tapped or have broken shells, and discard any unopened shells after cooking. Serve the opened clams and their buttery, wine-scented broth in wide bowls with crusty or garlic bread for soaking.
Read at www.mercurynews.com
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