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it_swims t1_it7wham wrote

Reply to comment by East_ByGod_Kentucky in [Homemade] Pasta alle vongole by East_ByGod_Kentucky

I am a native new englander who cooked in many, many seafood/ Italian restaurants. I know my way around a clam. Lol. Curious what you mean by prepping the clams?

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roblub t1_it8knhs wrote

Probably waiting for the clams to purge sand etc

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East_ByGod_Kentucky OP t1_it9bznv wrote

Just putting them in fresh water to open up

Edit: I said “open up” I mean… release the salt water and sand from their shell..

It’s a thing.

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it_swims t1_it9dhvn wrote

Oh no! Just a quick rinse to get some sand off. Then toss them in that sauce and cook them! If they don't open up with heat, toss them. They ded. Open clams are bad clams. Unless they are cooked. Then the closed clams are bad clams.. the logic works, I swear. Wine, clam juice, garlic butter, herbage, maybe lemon, and that's it in a saute pan. Cook them until they open up with a loose lid and you are done. It should take less time than it takes to cook the pasta!

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East_ByGod_Kentucky OP t1_itanexf wrote

I said “open up” which was poor word choice.
I mean… release the salt water and sand from their shell..

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