Clams (Whole Or Minced)
By Chef K.T. Murphy
No Ingredients
Instructions:
Keep clams live on ice until ready to an.
Scrub shells thoroughly and rinse, steam 5 minutes, and open.
Remove clam meat.
Collect and save clam juice.
Wash clam meat in water containing 1 teaspoon of salt per quart.
Rinse and cover clam meat with boiling water containing 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per gallon.
Boil 2 minutes and drain.
To make minced clams, grind clams with a meat grinder or food processor.
Fill jars loosely with pieces and add hot clam juice and boiling water if needed, leaving 1-inch head space.
All the best, Good Food makes For Better Decisions.
Chef Murph
