How to Eat Fresh Water Clams
Clams are bivalve mollusks living in salt and fresh water. You can eat clams steamed, fried, in soups and in sauces. Because clams filter the water in which they live, it is important to know the environment where the clams were harvested. Fresh water clams sold in the stores come from waters that test safe for harvesting, according to the U.S. Food and Drug Administration. If you harvest your own clams for eating, you should harvest them from approved collection areas. Contact your local Department of Natural Resources to find areas that test safe for harvesting fresh water clams. Does this Spark an idea?
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Things You'll Need
- Stiff brush
- Bowl of fresh water
- Live clams
- Oyster or clam knife
- Clean bowl
- Clam recipe
Instructions
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1
Inspect the clams for any chipped or cracked shells and dispose of any damaged clams. Discard any clams that have an open shell that does not close when touched; this indicates that the clam is dead.
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2
Scrub the fresh water clams with a stiff brush to remove any dirt and debris from the shell. Soak the clams in a bowl of fresh water for half an hour to let the clams filter out any contaminates.
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3
Slide the knife between the two shells at a point directly across from the hinge joint. Twist the knife counter-clockwise to pry open the clam shell.
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4
Remove the meat of the clam by sliding the knife gently under the flesh and sliding it from one side of the shell to the other. Retain the clam juice and the clam meat in a separate bowl.
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5
Cook the clams as directed in your favorite recipe. You may also serve the clams raw in the shell.
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Tips & Warnings
When you soak the clams, pluck the clams out of the fresh water and discard the water. Pouring the clams and water together into the sink or strainer causes any residue or sand at the bottom of the bowl to pour over the clams.
Hold the clams in a gloved hand or hand towel when shucking to keep the clams from slipping. The shucking knife can cause injury if not used properly.
Use clams as soon as possible or store them in an open container covered with a damp cloth. Never keep unused clams longer than 2 days.
Discard any clams that did not open when steamed or baked as they may have been dead prior to cooking.
The possibility of paralytic shellfish poison exists any time you eat shellfish. Use caution when eating fresh water clams you have collected.
References
Resources
- Photo Credit CLAMS image by brelsbil from Fotolia.com
