This video demonstrates how to prep Pismo Clams for cooking. I am not a good cook, but I thought this may help my buddies cleaning Pismo Clams.
I normally use a steak knife to open Pisomos. I used to use a sharp kitchen knife, but I cut myself a few times, so I use a steak knife for safety now. I typically save its juice for pasta or chowder, but this time we just wanted to make Sauted Garlic Butter Clams without the juice. I always discard dark portions of the meat. Some people eat them whole though.
Anyway, I had wonderful Pismo clam dishes with my family!
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