I have a bag of clams in the freezer, seemed like a good idea at the time but have never known how to cook them so they have been sat there several months - is it just the same as cooking from fresh? pop them in hot pan and they'll open up? can't really get my head around the frozen uncooked clam/mussels concept - but really fancy Spaghetti Vongole(sp) tonight
Cook em normally (steam with wine etc) adding a few minutes for the cold. However frozen bivalves normally taste a bit rubbery.
Yeah I am imagining they wont be great - but will try them thanks for the info
I will just basically dump mine (bought frozen from the Asian supermarkets) into a pot of boiling white wine (with a spoonful of creme fraiche added),celery and little red chillis for that extra oomph in the vongole
I learnt that if the clams dont open after cooking, its best to throw them away as they are not alive to begin with. Also, high heat will further toughen the meat, so cook gently at low heat settings.
Although in this case I think many months of deep freeze will sort this out for all of them.
How will we know if you survived the experience? Do you want a special memorial or anything?
Working with frozen clams is easy. If you cook them lightly so they taste good, you'll die. If you boil them so it's like biting into a car tire - you'll survive.
We had some frozen, shelled clams. Cooked them in a touch of wine, olive oil, garlic and parsley just till they were warmed through, add a little wine... salt and pepper and toss with cooked, hot spaghetti.
Obviously, fresh is better, but sometimes they aren't available. I've had both the frozen clams and mussels.
hmmmm maybe these are not such a good idea - if you don't hear from me tomorrow HTD then you'll know my fate
Don't worry Nicky - you'll be fine. Food should be an adventure.
But on the other hand...
Ok! I ́ll go out on a limb here. what kind of clam, clam as I know them are the thingy ́s with the corrugated gaping maw that grabs hold of divers legs and drowns the poor buggers. They are best opened and marinated with a garlic-teriyaki stock then under the grill overbaked with cheese.
Or are they the mussel type? The green ones as above or as your vonglole, if they are frozen black ones.. Chuck em! Wait until the mussel season starts and get them fresh. (every month with a "R" in the name)
Ok I decided not to risk the ones i have in my freezer (they ar a bit old ) but at least now i know i can just cook them straight from frozen so i'll get some fresher ones
thanks for the advice that has avoided me poisoning myself
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Chicken !!!
No, I'm sure she said clams
I have a very good reason to be a chicken
Nicky takes her responsibilites very seriously. She knows we cannot afford to lose good Mods - even temporarily. No food risks to be taken.