If you find a mud-filled center, a possible though unlikely scenario, toss it and be glad that it didn't get into your food. If there's a plump clam inside that smells fine, then go ahead and use it. In the rare event that a clam absolutely refuses to open even after prolonged cooking, try sliding a knife between the shells. And even when they do, in some cases they'll open just a crack and not all the way, which is fine-just pry the shells open. Some clams will take a surprisingly long time to pop open during cooking, but they almost always will eventually.

unsalted butter (1 stick), softened 2 medium shallots, minced (about cup) tsp. So, most importantly, don't buy or cook clams that are wide open and refuse to close when prodded, because they really are dead and could make you sick. Ingredients Rock salt 24 littleneck clams, scrubbed 8 Tbsp. The only clear sign of a dead clam is a clam that's gaping open. A clam that's closed tight is a live clam fighting a respectable-but futile-battle. Transfer the clams to the oven and broil them for 2 to 3 minutes, or until the crumbs are golden brown.Second, there's a bit of folk wisdom out there that claims you shouldn't eat a clam that refuses to open during cooking. If you have any breadcrumbs left they can be frozen for up to 6 months. Then sprinkle each clam with 1 to 2 teaspoons of the bread crumbs - enough to cover. Using a small spoon, top each clam with about 1/2 teaspoon of the bacon mixture. Transfer the the clams (in their bottom shells) to a baking sheet. Remove the top shell of each clam and discard. Add the clam juice and continue to cook until thick, about 2 to 3 minutes. Remove from the heat and swirl in 1 tablespoon of cold butter.

Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. In a medium sauté pan over medium heat, cook the bacon and proscuitto for 2 minutes. Strain the broth through a fine mesh sieve and set aside. Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. In a small bowl, combine the bread crumbs with 1 tablespoon olive oil, 1 tablespoon of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside.

Clams casino recipes