To cook frozen clams, thaw the clams in the refrigerator, scrub the shells and wash the clam meat under cool water. Steam or use the clams in recipes such as chowders, soups and pasta.Know More
Remove frozen clams from the freezer 24 hours before cooking, and let them thaw in the refrigerator. If you’re in a rush, place the frozen clams under cool, running water for 30 minutes to thaw.
After thawing the clam meat, wash the clams thoroughly under cool, running water. If preparing the clams for clam chowder or another soup, catch the clam juice in a bowl, and reserve the juice for cooking. If the clams are still in the shell, scrub the clam shells thoroughly to remove any dirt or sand.
To steam clams in the shell, add 1 cup water to a stock pot, and bring to a boil. Add the clams, reduce the burner to a medium setting, and cook clams for 5 to 7 minutes. Use tongs to remove the clams from the stock pot, and discard all clams that are not open. Use a small, dull utility knife to remove the remaining clams from their shells. Clams can also be added to chowders, soups, sauces and pasta.
The best, most effective way to cook frozen shrimp is to thaw it before cooking. After the shrimp is thawed, it can be cooked in a variety of different ways.Full Answer >
To reheat crab legs, thaw them and pat them dry with a paper towel. Bring 1 inch of water to a boil in a large pot, and lower the crab legs into the water with a colander.Full Answer >
Soft-shell crabs are eaten with their shells intact because the exterior is delicate. The crabs are prepared in many ways, including pan frying. The crabs should be eaten the day they are cleaned.Full Answer >
Mussels that have a strong, fishy smell, are tough and dry or have visibly broken shells are considered bad and should not be eaten. Mussels with shells that do not open during the cooking process should also be avoided.Full Answer >