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 1Â 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
