How do you cook fresh water clams and oysters?!
How do you cook fresh water clams and oysters?
hi i was wondering if anyone knew how to cook freshwater clams and oysters i just cought some and have no idea how to cook them thanks!
Answers:
Ok here is a lot if information............hope it helps
Oyster Cooking Tips
? Raw oysters should always be served chilled on a bed of ice. Thinly-sliced, buttered pumpernickel or crisp thin crackers complete the raw oyster eating experience.
? Relaxing the muscles to shuck oysters is easier if you toss them in the freezer for about 10 to 15 minutes, but don't forget them!
? If you have live oysters to be used in a cooked dish, rather than for eating raw, you can steam (a few seconds will do it) or microwave (about 30-60 seconds on high depending on the oven wattage) them just until the shells open. Then cut them from the shells and proceed.
? Oysters are salty by nature, so most recipes using oysters will not need to be salted.
? Choose freshly-shucked oysters for broiling, smoking, or baking on the half-shell.
? As with many foods, size and age make a difference -- smaller and younger oysters will most likely be more tender.
? Most importantly, cook oysters gently to avoid turning them into a rubbery, chewy waste of good shellfish. When the edges begin to curl, they've had enough heat.
? Herbs that pair well with oysters include thyme, fennel seed, paprika, and parsley
Clam
There are many different species of this bivalve and they vary considerably in size. The carpet shell is whitish, yellow or light brown in colour, sometimes with darker brown markings. It grows up to about 7.5 cm (3 inches). The common otter shell is white, fawn-coloured or light yellow. It has a longer shaped shell than the other clams. It grows up to 12.5 cm (5 inches). The quahog (little-neck, hard-shell) clam is dirty white, greyish or brown. It grows up to about 12.5 cm (5 inches). The rayed-trough shell is cream-coloured with purplish markings. It grows up to about 12.5 cm (5 inches). The soft-shelled clam (long-neck, steamer) is a dirty white or fawn colour. It grows up to 15 cm (6 inches). The venus shell is shiny red or pink and looks as if it has been varnished. It grows up to about 7.5 cm (3 inches). Warty venus is dirty white or brownish-coloured. Its shell is quite plump with ridges that develop into wart-like spines. It grows up to about 7.5 cm (3 inches). The wedge shell (bean dam) is a small
clam, generally under 4 cm (1 t inches). Its colour varies from white or yellow to brown or purple.
Clams are sold live in their shells and smaller ones can be eaten raw. Large ones can be cooked as for Mussels. In season all year but best in the autumn (in the Northern Hemisphere). They are also available frozen, canned and smoked throughout the year from most supermarkets.
How to prepare raw Clams
Scrub the clams with a stiff scrubbing brush. Hold each clam in a cloth (or wear a glove) in the palm of your hand and prise open the shells at the hinge (you can also use a special Clam knife). Loosen the clams leaving them in one half shell.
Shellfish
Here you can learn all about shellfish. Shellfish can be divided into two different categories-molluscs and crustaceans. Molluscs, such as cockles and winkles, have soft bodies and live inside a solid, hard shell. Some molluscs, such as clams and mussels, have a pair of shells and are known as bivalves. The exceptions are the cephalopods, such as Cuttlefish, Octopus and Squid, which belong to the mollusc family, but have no shells. Crustaceans have hard external skeletons, which are segmented to allow for movement. All shellfish, except crayfish, are sea fish.
Click on the shellfish species below for a full description and details of how to prepare them.
Clam
Crab
Crawfish
Crayfish
Lobster
Mussels
Oysters
Prawns
Scampi (Dublin Bay Prawns)
Scallops
Shrimps
Whelks
Winkles
Cockles
Clam
There are many different species of this bivalve and they vary considerably in size. The carpet shell is whitish, yellow or light brown in colour, sometimes with darker brown markings. It grows up to about 7.5 cm (3 inches). The common otter shell is white, fawn-coloured or light yellow. It has a longer shaped shell than the other clams. It grows up to 12.5 cm (5 inches). The quahog (little-neck, hard-shell) clam is dirty white, greyish or brown. It grows up to about 12.5 cm (5 inches). The rayed-trough shell is cream-coloured with purplish markings. It grows up to about 12.5 cm (5 inches). The soft-shelled clam (long-neck, steamer) is a dirty white or fawn colour. It grows up to 15 cm (6 inches). The venus shell is shiny red or pink and looks as if it has been varnished. It grows up to about 7.5 cm (3 inches). Warty venus is dirty white or brownish-coloured. Its shell is quite plump with ridges that develop into wart-like spines. It grows up to about 7.5 cm (3 inches). The wedge shell (bean dam) is a small
clam, generally under 4 cm (1 t inches). Its colour varies from white or yellow to brown or purple.
Clams are sold live in their shells and smaller ones can be eaten raw. Large ones can be cooked as for Mussels. In season all year but best in the autumn (in the Northern Hemisphere). They are also available frozen, canned and smoked throughout the year from most supermarkets.
How to prepare raw Clams
Scrub the clams with a stiff scrubbing brush. Hold each clam in a cloth (or wear a glove) in the palm of your hand and prise open the shells at the hinge (you can also use a special Clam knife). Loosen the clams leaving them in one half shell.
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Crab
There are many different species of this crustacean. All are encased in a hard shell which is shed periodically to allow the crab to grow. The blue crab (Atlantic blue crab) gets its name from its blue claws. It has the finest flavour of all the crabs. It is extremely popular in America, where it is eaten in the soft-shell state when it has shed its shell and before it grows a new one. It is also found in the Mediterranean. It grows to a maximum width of about 20.5 cm (8 inches).
The common crab has a brownish-red shell. It grows to a width of about 20.5 cm (8 inches). The rock crab has a yellowish shell marked with purple or brown spots. It grows to a width of about 10 cm (4 inches). The shore (green crab) has a green shell, sometimes with yellow spots. It grows up to a width of about 7.5 cm (3 inches). In Venice, the shore crab is very popular in its soft-shell state. The southern stone crab has a greyish / shell and enormous claws in proportion to its size; one claw is bigger than the other. It grows to a width of about 12.5 em (5 inches). The spider crab (spiny crab) has a shell which varies in colour from brown to reddish-orange and is covered with prickly spines. It has a round body and long legs-hence its name. This variety of crab grows up to a width of about 20.5 cm (8 inches).
Crabs are sometimes sold alive, but more often they are ready-cooked. Some fishmongers will also dress a crab. The crab's edible part consists of white meat in the claws and legs and brown meat in the shell. Best eaten fresh during May to November in the Northern Hemisphere. They are also available canned and frozen throughout the year.
You can learn how to prepare and dress a crab here.
Crawfish
Often called the spiny lobster, the crawfish resembles a lobster without the big claws. Prepare and cook like Lobster. It is also delicious cooked in casseroles and stews. Often used in Creole-style cooking. Available May to October in the Northern Hemisphere. Crawfish is also available canned and frozen.
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Crayfish
The crayfish is a freshwater crustacean which looks like a miniature lobster. It varies in colour from dark purple to red. Small crayfish can be used for soups and garnishes, larger ones can be served hot in a cream sauce or cold with salad and brown bread and butter.
How to prepare Crayfish
Rinse well, then remove the intestinal tube under the tail, using a pointed knife. Put the fish in a saucepan of cold salted water, bring to the boil and cook for about 10 minutes.
Lobster
There are several types of this crustacean; the most common are the European lobster, which has the finest flavour, the spiny lobster (crawfish) and the flat lobster. Lobster is dark blue when alive and bright pink when cooked. It is often sold ready-boiled. Female lobsters may contain eggs in the form of an orange coral. In season all year, but best in the summer months in the Northern Hemisphere. Lobster may be difficult to obtain from December to April. Lobster meat is often available frozen.
How to prepare lobster
If a lobster has been bought alive, ask the fishmonger to weigh it, then kill and cook by one of the following methods. If you are at all unsure how to end the lobsters life without pain please ask your fishmonger or supplier to kill it for you.
Boil a large saucepan of water for several minutes, then let it become completely cold. Immerse the lobster in the water and leave for 30 minutes. The lack of oxygen renders the lobster unconscious before it is put over the heat. Bring to the boil slowly, then simmer gently for 8 minutes per 450 g (llb). Lift the lobster out of the pan, set it aside and leave to cool completely.
Or bring a large saucepan of water to the boil, grasp the lobster by the back and drop it into the water, covering the pan with a lid and weight it down for the first 2 minutes. Then simmer gently for 12 minutes for the first 450 g (llb), 10 minutes for the next 450 g (llb) and 5 minutes more for each additional 450 g (llb). Lift out of the pan, set aside and leave to cool completely.
Or you can kill a lobster before cooking it or before grilling it, so it is not overcooked. Keeping your hands clear of the claws, put the lobster, shell side up on a work surface. Place a cleaver in the centre of the cross-shaped mark behind the head and hammer it down with one sharp blow. The lobster may still twitch a little, but that is only reflex action. Cook the lobster in the same way as for method 2 above or prepare and grill it.
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Mussels
Mussels are bivalves with very dark blue shells. They are usually sold by the quart (1.1litres) which is approximately the same as 900 g (2Ib). Never buy mussels with cracked or open shells. Available September to March in the Northern Hemispher.
How to prepare mussels
Put the mussels in a large bowl and, under running cold water, scrape off any mud, barnacles, seaweed and 'beards' with a small sharp knife. Discard any that are open and do not close when sharply tapped with the back of a knife. Rinse under cold running water again until there is no trace of sand in the bowl.
Put the mussels in a frying pan and cover. Cook on a high heat for about 5 minutes, until the shells open. Discard any whose shells do not open.
Alternatively, put the mussels in a saucepan of water or wine, flavoured with onion and herbs. Cover and cook for 3-5 minutes, until the mussels open, shaking the pan frequently. Discard any whose shells do not open and do not attempt to prise open.
Oysters
Oysters are bivalves which are farmed intensively in oyster beds and sea lochs. There are many species: in Britain the smaller ones from the Essex and Kent beds are the best for eating raw, while Portuguese oysters or the American Blue Points (now cultivated in Britain) are best cooked. The shells should be firmly closed. To keep fresh oysters, pack in a bowl, deep shell downwards and cover with a damp cloth. Place in the refrigerator and eat within 2 days. Under no circumstances should the oysters be covered with water and do not make any attempt to feed them while they are in the refrigerator.
Oysters can be served raw "on the half-shell" open as for Clams. Alternatively, they can be cooked in various ways-as patties, as oysters au gratin, or added to steak and kidney puddings. Available August to April. Shelled (shucked) oysters are available frozen or canned, or dried from some oriental shops. Oysters stuffed with various fillings are also available frozen, as are canned smoked oysters from most supermarkets.
Belowe is also some links for recipes and directions on how to cook and clean them
Source(s):
Here are some links for recipes IE clam chowders etc.....
http://www.angelfire.com/ca/divers3/clmc...
http://www.itscooking.com/shellfish.htm#...
http://en.wikibooks.org/wiki/cookbook:ho...
steam them. if you have one of those deep pots with the pasta strainer thingy that sits in it, but about 3- 4 inches above the actual bottom that'll work wonders. yummy! the clams/ oysters will pop right open when they're ready to eat.
A wide shallow pot to start with. Make sure you let them sit overnight in clean water so that they will spit out any gunk inside. Scrub them on the outside really well.
Into the pot put a couple of Tbsp. of good olive oil. Mince a couple of good sized shallots and cook them in the oil until a bit soft. Add a cup of dry white wine and a couple, 3 cups of water. bring to a boil, add the shellfish and let steam, covered, for 10 minutes or so until they open. Be sure to shake/stir them at least once. Use a big slotted spoon to remove them to a big bowl and add a few Tbsp. of chopped parsley to the steaming liquid. Serve that on the side with a nice salad and some crusty bread and MAN!!!!