check these clams out from dr. mac...gorgeous!

[Hawkeye]

So who has the clams to pay for this beauty?

http://www.pacificeastaquaculture.com/One-of-a-Kind-Chimera-Maxima-Clam-WYSIWYG-Prodview.html

Actually I find this one more to my taste:
http://www.pacificeastaquaculture.com/Tahitian-Super-Ultra-Maxima-Clam-V-D2128-Prodview.html

but my wallet doesn't! hahahah. beautiful specimens though.

 

[Nickjr000]

They are some nice clams. Serious clams for em though

 

[redfishbluefish]

Wow! Spectacular clams…phenomenal price!


These are more in my price range..$4.99 a dozen:

 

[Hawkeye]

I'm partial to maine steamers myself...

 

[Nickjr000]

U got it paul! At the elks club by me in the warmer months, they r 5 $ a dozen raw or steamed. Sounds cheap till u rack up 13 dozen hahaah

 

[The_Codfather]

Nice clams but not worth it

 

[Olivier]

Paul,
who cook that ? if so..... share your recipe please. I don't know how to cook but I am slowly learning. My son really teach me to be a parent

Wow! Spectacular clams…phenomenal price!


These are more in my price range..$4.99 a dozen:

 

[TanksNStuff]

Very nice looking clams... but not even close to worth the price IMO. For that price, it better be spitting out pearls!

 

[redfishbluefish]

Paul,
who cook that ? if so..... share your recipe please. I don't know how to cook but I am slowly learning. My son really teach me to be a parent

I have a chef daughter and her boyfriend is also a chef….so I don’t cook. The two of them stopped in New Year’s Eve and prepared a five star dinner for guests we had at the house. It was magnificent….filet mignon, halibut, shrimp, scallops, twice baked potatoes, risotto with mushrooms, etc, etc,….finishing up with creme brulee. The clams (I think they had purchased 50 or so clams….I should know because I got the big bill from the fish monger), never made it out of the kitchen. Everyone (except me) gathered around the pot and ate them right out of the pot at the stove. They were gone within minutes.

The simple answer of how to cook them is to boil a small amount of water to steam them. When they open, they’re done However, I didn’t watch closely, but Chef Anthony put spices and (I think) lemon slices in the water to steam the clams. I don’t eat those nasty little fish-soaked-rubberbands, but I was told they were magnificent.