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If You Really Dig Clams You can bake, broil, grill, even “casino” them. Classic linguine and clam sauce has been a favorite of Chef Eric K. Smith of the New York Wine and Culinary Center since he was a kid. He always requested it on his birthday and still orders this favorite dish for special occasions. Chef Eric offers some tips on buying clams: First, the shells should be closed. They can be slightly cracked, but should be closed tight when you knock on them or run them under cold water. Second, smell your clams. They shouldn’t smell fishy exactly, but they should smell like the sea. Store them on ice or keep them refrigerated in a mesh bag. The cold temperature helps to keep them alive longer. |
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