First step in preparing scrubbed bivalves:
soaking them in salt water and ½ c cornmeal overnight.
Goodly amount of clams for ~$5 USD from Neiafu Tonga’s
Saturday produce market These needed rinsing after
their overnight soak, and to get the cornmeal off of them.
Clam soaking water, opaque with clam spit.
These are among the few clams, stuck open after soaking, deemed
potentially unsafe to eat, and chucked rather than
cooked and shucked.
Clams open naturally when steamed.
These are beauties, aren’t they?
Guessing the shucked, steamed clams yielded about the equivalent
of 3-4 12-oz cans of clams, but much better quality!
Shucked clams and clam juice, reserved
for chowder making later that day.
|$5.50 USD for produce in Neiafu. A bargain & good stuff!|