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.
Depending on the method, cook tilapia for 3 to 12 minutes. Tilapia can be grilled, baked, broiled or pan fried.Full Answer >
Fresh cod can be cooked by steaming, frying, baking or broiling it. Like halibut, red snapper, sea bass and tilapia, cod should be cooked to an internal temperature of between 130 and 135 degrees F to ensure harmful bacteria are destroyed.Full Answer >
Although the method of cooking and size of the fillets can affect the cooking time, a typical 6-ounce mahi mahi fillet takes up to 7 minutes to cook when pan searing it. Other forms of cooking, such as grilling, broiling or baking can take up to 10 minutes to complete.Full Answer >
Blue crabs are most delicious when steamed simply and eaten fresh and hot. Blue crab should always be cooked while still alive. Cooking an already-dead crab can be a severe health hazard.Full Answer >