How to cook clams perfectly

1. HEAT 2 stick of butter in a large saucepan on medium heat
2. Add garlic and onion and peppers if you'd like
3. Add red or white wine and let the flavors combine
4. Add the clams and let cook for 40 minutes on low heat covered
5. Serve in bowls and top with basil and Parmesan
6. Enjoy!

Mmmm sounds good!

>clams

I don't have sticks of butter, what's the equivalent of 2 sticks in normal measuring units?

16 tablespoons

Will this recipe also work with pippies? I know where to harvest bucketloads of those.

>cook for 40 minutes

What

>4. Add the clams and let cook for 40 minutes on low heat covered

op they open after 4 minutes you're doing it wrong

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I love the rubbery texture of clams. Mmm I wish I was a nasty bird so I could eat em right at the shore.

>40 minutes
Holy shit, you're destroying them.

Don't do this.
You need 3 oz. of vermouth per 2lbs of clams, about 2 cups of water, a bunch of thyme, some chopped shallots, some garlics, maybe a bit of peppercorns. This makes, namely manila clams, fuckin' perfect.

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seriously wtf? i cook my clams for like, 2 minutes at most. saute in butter and spices for a bit until the temp raises again and then i steam them with the white wine, close lid, let sit for a tit and then eat em.

>2 sticks of butter
>unnamed amount of clams

That could go for any amount of clams

>cook for 40 minutes
Holy overcooking, batman!

Once the clams open they are done cooking. That takes 2-3 minutes tops.

just cook them 2 min, add garlic parsley and olive oil

I pictured dr Steve Brule saying this

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>2 sticks of butter
>cover and cook for 40 minutes

idk mann.. are you sure?

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40 minutes.

Seriously I cooked a pot today, just steamed in white wine and shallot, gave them 3 minutes at most.

>add butter
>40 minutes

Do people honestly do this? That's not how you prepare clams.

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those look EXACTLY like pussy

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any mollusc

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I love steamed hams

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You posted the correct picture because you have the palette of a child.

>"palette"
>not palate
>calling other people children
wew lad

I spelled it wrong on purpose as a prank.

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Nice prank bro!

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>at cooking class
>teacher says to start by frying up some onions
>tell teacher i'm allergic to onions
>he tells me to give up on cooking, and eating for that matter

Why the fuck does everyone shill fried onions so much? A true artist works within his restrictions. I sometimes start my pasta sauce with fried cherries. That shit is fucking delicious.

Because they're fucking delicious and used in many different types of cuisine.

As for your greentext story: I doubt your teacher was ragging on you for *fried* onions. I think the point was that if you're allergic to onions in general then that rules out a MASSIVE number of dishes.

>40 minutes

I love shellfish. It reminds me of my first girlfriend in high school in the best and worst possible ways.

.5lb by weight

This, celery and carrots.

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>cook for 40 minutes
>Parmesan

Never go near clams again. Please don't.

>2 sticks of butter

Do you think maybe a food isn't worth eating if you need to submerge it in butter? Just eat the butter by itself, fatass.

>40 minutes
I think something went wrong there.

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what do clams taste like to someone who has never had them but enjoys all other types of seafood

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bageena

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Metallic scallops

I was on southern Spain this March. The sea food there is godly. Was in a little town by the ocean and all the places made big ass plates of these tiny clams in "green sauce"

Southern Spanish food is easily among the best I've had

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>parmesan
Too strong.

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You guys have the dumbest board outside of /a/ and /b/ on Veeky Forums.
You are quite literally clinically retarded and you know fuck all about cooking.

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>for 40 minutes on low heat covered
Are you retarded ?

Let me re-arrange that:

You are retarded

In your region ? 2 months pay

Ya

Wrong.
1) chop carrots, celery, onions. The fresher the better.
2) add about 1cm (1/2in) of beer to whatever size pot you have. lighter beers work better, but you can just use whatever you're drinking.
3) add clams, then add chopped vegies on top. Add basil and parsley. Cover your pot and steam until clams are all opened.
4) serve in a huge pot in the middle of the table. Enjoy with friends, and more beer.

Raw and fresh with lemon with a little of sea water in a rock, the umami is out of this world

not very hot, but fucking delicious

my bad, wrong thread

?