Preparing Live Clams (or Mussels), and a Pasta Sauce for Them
By Kyle Phillips, About.com Guide
Soaking will Purge Clams or Mussels of Sand and Grit
The water, after removing the clams, will be quite silty.
Soak your shellfish -- in this case I had a 1-kilo, or 2 1/4-pound bag of clams -- in salted water in the refrigerator for several hours, or overnight; during this time they will purge themselves of sand and grit, which will be left behind when you remove them from the container.
Prev
- Buying Live Shellfish
- How to prepare clams or mussels
- Soaking will Purge Clams or Mussels of Sand and Grit
- Transfer the Clams or Mussels to a Large Pot
- Cooked Clams
- Chopping the Herbs for the Clam Sauce
- Sauteing the Herbs
- Adding the Pasta and the Clams
- Spaghetti alle Vongole, Ready to be Served
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