I have a question about the recipe "Rose's Deviled Clams Casino" from ibbeachnana. Why do you need to start with the clams partially opened if you're just going to steam them open anyhow? Thanks!
Normally you start with unopened clams and open with a clam knife, less work is to steam open...Sorry, but I tried another method once for partially opening clams and must have inadvertently referred to it in the recipe. The other method was to heat the oven to 475°, add the clams to an oven pan and pull them out just when the shell separates and finish opening by hand. Still more work than steaming them. Clams are so easily overcooked.
Please enter a valid email address.
Well played. You deserve a cookie.
What's more alarming than an expensive tomato? A really cheap one
How a Tomato Gets Its Price
Brand Spankin' New in the Shop
Stewy, Cozy Chickpeas with Tomatoes
Hurrah! We've Restocked!
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.