However, when bought in the shell, they must be
purchased alive and must be subjected to the same tests as are oysters.
As in the case of oysters, they may be eaten raw or cooked. Their
preparation for cooking is similar to that of oysters. In the raw state,
they are easily digested, but upon the application of heat they become
tough, and the longer they are cooked, the tougher they become. It can
therefore be seen that the digestibility of clams is influenced very
much by cooking.
100. OPENING CLAMS.--If clams are to be opened in the home, the method
illustrated in Fig. 30 may be employed. First wash the clams to remove
the sand, and then place a clam on a hard surface so that the pointed
edge is up. Insert the thin edge of a knife into the very slight groove
between the shells, or valves, and with a heavy utensil of some kind
strike the top of the knife several times so as to separate the valves.
Then, as in opening oysters, spread the shells apart, as shown, and
loosen the clam from the shell it adheres to.
[Illustration: FIG. 30]
101. RAW CLAMS.--Like oysters, raw clams are generally served as a
cocktail, or an appetizer, at the beginning of a meal. If they are to be
served in the half shell, place them in a dish of cracked ice; if they
are to be served without the shells, place the required number in a
stemmed glass that is set in a dish of cracked ice.
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