Quote:
Originally Posted by CoachKandSportsguy
Well, without the bellies is basically a tiny piece of calamari. but also being from New England and hunter/gather them myself (actually snorkel for quahogs and dig for steamers) frying kills the whole clam experience. They should be steamed for 3-4 minutes, put in bowl to cool, and then gently removed from the shell and lightly dipped in a mixture of lime and butter. . . or lemon and butter, but just lightly. . . and if you don't know how to remove all the sand prior to cooking, you aren't a real hunter/gatherer/connehserrrrr
and while we are on the topic, Mussels, the surface bivalve, is the bad cousin used for fish bait.
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Totally agree, except we use a mixture of lemon, olive oil, and butter. Also, the quahogs can easily be steamed in the shell by putting them directly on a hot grill for a few minutes until the shell pops open. We bring the portable Webber with us to the beach sometimes and the quahogs go straight from the ocean to the grill, talk about fresh.