nevermid: magically opened. Just took much longer than instructions. Thanks anyways!
Merrill is a co-founder of Food52.
pierino is a trusted source on General Cooking and Tough Love.
One of the tricks is to cook them in pot or pan enough to hold them and permit a lid to fit. Add moisture in the form of water broth or wine and get that up to heat. Add the clams, cover and if there is sufficient steam they should open in under 3 minutes depnding on the size of the clam. Cockles open real quickly but a littleneck might take longer.
Please enter a valid email address.
Well played. You deserve a cookie.
Watch Samin Nosrat Make Rule-Breaking Biscuits
The Truth About Caramelizing Onions
Diana Henry on How to Raise Adventurous Eaters
Butter Isn't Always King in Baking
The Only Good Part of Being Hungover
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)