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.
Prepare cockle clams for cooking by placing them in a bucket of salt water to remove dirt and debris. The clams should stay in the water from 30 minutes to 1 hour. Steaming is the preferred method for cooking cockle clams.Full Answer >
Cleaning clams, also called purging, requires that you soak them in cold seawater for up to two days. To steam clams, bring covered water or stock to a boil, add the fresh clams, and replace the lid to let them steam until their shells open.Full Answer >
Depending on the method, cook tilapia for 3 to 12 minutes. Tilapia can be grilled, baked, broiled or pan fried.Full Answer >
To thaw a turkey quickly, cover the wrapped package completely in cool water, and change the water every 30 minutes until the turkey is completely thawed. Allow approximately 30 minutes for every pound of turkey.Full Answer >