Frozen Whole Belly Frying Clams — Intershell Seafood
Cooking the Frozen Clams in Shell. Fill the pot with 3 quarts of cold water and bring it to a boil on the stovetop over high heat. Add the clams, salt and white wine (or lemon juice) to the pot. Reduce the heat to low, cover the pot with the lid, and heat until all of the clams are opened - this should take between 8-10 minutes.
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Don't rinse them in warm or hot water as that will cause the clam shells to open, and you want them closed for freezing. Once you've rinsed them off, package them in an airtight moisture resistant bag (make sure to get all of the air out) and freeze. Clams in the shells should last around three months stored this way.
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Let them soak in a large bowl or bucket of salted water for 30 to 60 minutes to expel any extra sand, then rinse again. Some cooks like to add a half cup or more of cornmeal to the soaking water.
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To summarize, here are some key tips for cooking frozen clam meat: Cook the meat in a sauce or broth to keep it moist and add flavor. Simmer the clam meat in the sauce or broth for a few minutes to gently heat it through and absorb flavors. Thaw the frozen clam meat completely before cooking to prevent toughness and ensure even cooking.
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Thaw the frozen clams by placing them in a bowl of cold water for about 30 minutes. Make sure to drain any excess water before cooking. Heat a large skillet or sauté pan over medium heat. Add the butter or olive oil to the pan and allow it to melt. Add the finely chopped garlic to the pan and sauté until it becomes fragrant and slightly golden.
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Wrap the meat in freezer paper and place in a plastic freezer bag. Store for up to 2 months. Thaw the frozen clams in the refrigerator overnight. To thaw faster, place clams, in a water proof plastic storage bag, in the sink with cool running water. Allow approximately 30 minutes per pound.
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Clams can be classified into three groups based on their size: small clams, medium clams, and large clams. of types. Small clams typically weigh between 1 and 2 ounces and are the most common type of clam. medium clams usually weigh between 3 and 6 ounces and are smaller than small clams but larger than mediums.
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Repeat the breading process for all the clam strips. In a large skillet, heat vegetable oil over medium-high heat. Carefully add the breaded clam strips to the hot oil, cooking in batches to avoid overcrowding the skillet. Cook for about 2-3 minutes on each side or until golden brown and crispy. Transfer the cooked clam strips to a plate lined.
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Bring the water to a boil. Let the clams cook in the steam from the boiling water for about 5-10 minutes, until the steamer clam shells are wide open, then remove the pot from the heat. Any steamers that didn't open should be discarded.
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The clam has an unbroken shell that is closed while frozen or prior to cooking. The clam's meat is a light tan color with a firm texture. It should also smell fresh and light. If the meat is dried or acrid in smell, it should be discarded. If alive: the clam's shell should close when tapped. If thawed from frozen: the clam's shell should.
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Scrub the outside of the clams thoroughly with a stiff brush. Since clams naturally burrow in the sand, they need to be purged of grit. Eating grains of sand will certainly diminish your dining enjoyment. To remove the sand before cooking, cover the clams with a saltwater solution of 1/3 cup salt to 1 gallon of water.
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Combine the wine, water, and 3/4 teaspoon of salt in a mixing bowl. Bring the mixture to a boil in a slow cooker. Pour the clams into a mixing bowl with the melted butter and swirl until everything is melted. After 10 to 12 minutes of cooking, remove the clams from the heat and allow them to rest for a few minutes.
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Thaw the frozen clams in the refrigerator overnight. Rinse the clams thoroughly under cold water. Prepare a delicious cooking liquid with butter, garlic, and optional white wine or seafood broth. Add the clams to the pot and cook for 5-8 minutes, removing any open clams. Serve the clams hot, drizzled with the cooking liquid and garnished with.
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To poach frozen clams without shells, start by properly thawing them using either the refrigerator or running water method. Once thawed, you can proceed to cook them. To poach the clams, bring a combination of water, wine, or broth to a simmer in a pot. The liquid will add depth and enhance the natural taste of the clams.
Frozen Whole Belly Frying Clams — Intershell Seafood
Frozen clams will last up to 3 months at 0 degrees F. Thaw frozen clams in the refrigerator before using, and never refreeze them. While About.com is not always the best, in this case their information passes the gut test. Frozen clams certainly would be killed, and so wouldn't open upon steaming.
Frozen Whole Belly Frying Clams — Intershell Seafood
Put the clams in a sieve and wash under cold running water till they shut their shells securely (discard any clams that remain open) Cook over a high heat for 2-3 minutes, tossing every 30 seconds, till all the clams have opened (if utilizing defrosted frozen clams, cook up until they're warmed through).