Kitchen Myths

Facts and fiction about food and cooking, by Peter Aitken

When steaming clams, discard any that do not open

I used to do this for years, also with mussels. Turns out it is usually a waste of perfectly good clams. An unopened clam may be bad, but in my experience they are usually fine. What I do is set the unopened ones aside and deal with them separately. In almost all cases they are very easy to open with a blunt knife and the little feller inside is just fine. When you do find a bad one, out it goes. If you find more than a very occasional bad one, you might want to buy your clams elsewhere.

As an aside, fresh clams should always be stored in the fridge in a ventilated container, never a sealed plastic bag. They are alive and use some oxygen – not much, but a sealed bag will suffocate them and then you will have a bunch of bad clams!

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