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Opening clams

post #1 of 10
Thread Starter 
OK.  I did fine opening the oysters last night (with the traditional New Year's eve cut - the bandage always looks elegant with an evening gown).  However, I had the rich idea of also getting clams.  These were so difficult to open, I ended up  breaking a side, then introducing the knife, which resulted in a jagged presentation, as the shell breaks off rather than opening neatly like oyster shells do.  Is there a trick I should know about?
post #2 of 10
Steam them until they open. I don't think you are supposed to eat unopened / raw clams. Unless it's one of those delicacy things that can also make you very sick.
post #3 of 10
Thread Starter 
I take my chances and I eat them raw.
post #4 of 10
Well in that case.... http://www.clamcleaver.com/
post #5 of 10
Thread Starter 
"2.    Center blade in seam between shells", they say. Hilarious. This is at the core of the problem: finding the seam. It's not at all as easy as it appears. I'm thinking about this strategy: reproduce their native environment, and when they feel at peace, relax and open up a little (say, to have a sip of champagne), then plunge your armed hand in the aquarium and slide the knife in.
post #6 of 10
I don't know myself, but I know that a good way to kill food in a very gentle way is to stick it for a few minutes in the freezer. I don't know if it will help, but I understand part of the problem is that they are fighting with their last bit of strength. the freezer might help without actually freezing the meat. (On the flipside, it could create a vacuum and make it harder). good luck
post #7 of 10
Does anyone else find this thread a bit amusing? Or is this simply a reflection of my immaturity? I mean, c'mon, www.clamcleaver.com? I was positive that link led to a stream of XXX popups and LIVE NUDE GIRLS. BTW, you might want to get a Hep A vaccine before you start gorging yourself on raw clams.
post #8 of 10
Thread Starter 
Quote:
BTW, you might want to get a Hep A vaccine before you start gorging yourself on raw clams.
Hey, I'm French: I'm immune. On the other hand, my husband, the American, got sick after eating a chef salad at the Spaghetti factory... On Christmas and New Year's eve in France, I'm sure there are far more trips to the emergency room because of oyster knives that "slipped" than because of hepatitis A. For those who are concerned, my wound is healing quite nicely and the bandage is no longer necessary.
post #9 of 10
Could there really possibly be any difference in your chances of getting hep A from raw clams vs raw oysters? It's got to be about the same. Personally, I prefer raw clams to oysters at the restaurant, but have never prepared either at home.
post #10 of 10
Thread Starter 
Quote:
I don't know myself, but I know that a good way to kill food in a very gentle way is to stick it for a few minutes in the freezer. I don't know if it will help, but I understand part of the problem is that they are fighting with their last bit of strength. the freezer might help without actually freezing the meat. (On the flipside, it could create a vacuum and make it harder). good luck
Sorry, I hadn't seen your response. That sounds like a good suggestion. I'll take anything: you should have seen the state of the sink area after I was done with the oysters and the clams. Update on the wound: tender to the touch, bright red gash.
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