International Culinary Center, French Culinary Institute, Cesare Casella, Stephanie Lyness

Preparing Clams

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Clams may be immersed in salted water for about 20 minutes to eliminate any sand or grit. Scrub the shells to clean. Do not open clams until they are needed.

Clams may be served raw on the half shell. Cooked clams are typically served whole and gently poached in bouillon or sauce, or broiled (see Vongole Ripiene).

Part of

Working with Shellfish

Molluschi (Mollusks)

Vongole

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