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That big ol blue you got in the pan on top, I usually shell them, split the neck (both tubes) from belly to tip long way, and cut the tip of it off. Throw in pan of water on counter. If you refridgerate it doesnt work well as the cold water keeps the skin on longer. The next morning the tough skin just peels right off and you can clean the bellies also. A dead clam cleans easier than a live clam.

I have tried the boiling thing but dont like to partially cook them. It peels off the next day quite easily.

I am sure there are other methods.
 

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You can let them soak over night in room tempature
fresh water. When the neck come out fully its ready to strip. Remember to look closly in the guts as the "house" a small crab. Anyway once you have the meat cleaned here's what I do.

in the half shell after you split the clean clam,steam them until the meat detaches from the shell. take the mean and put it in a solution of 1/2 cup of salt with with gallon of fresh water (brine)

next boil one gallon of water and add 1tsp of citric acid. Remove from the brine water a put in the boiling pots of citric adic water for 2 minutes.

Remove clams and put them tighly packed in canning jars and lid them.

Presuure cook them in for 110 minutes at 10-12 pressure. turn off heat them them cool overnight WITH OUT un-pressurizing. next morning open cooker and your clams will not only be preserved, but anyway you choose to prepare them, you will find the will be no clams as tender or tasty.

Mark my words...I am the Clam MASTER!!! :bowdown:
Every square inch of the bottom of Yaquina bay is covered with them. I can SCUBA dive for a limit in less than 15 minutes.

This is a great way to tenderize and preserve anykind of Oregons Clams.

CAPT KUJO :cheers:
 

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All three posts listed before this are correct and work quite well. Bay clams respond well to a bucket of fresh water and a hand full of corn meal stired in. Be sure to cover the clams with this solution and over night, they will pump all the sand from their bodies. Once cleaned, the skin will come off with little effort.
 

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I have used two methods. The first one is a bit tricky because of timing. You can dip them in boiling water until the skin starts to loosen (rub a portion of the neck). Then plunge into cold water. This is the quicker method.

The second method is to soak in fresh water overnite. You will know when the skin is loose by the blisters. Just peel off the skin.

Also, we usually cut the tip of the neck off before peeling and butterfly the neck down its length after peeling. The inside septum between the two siphon channels is folded to one side. I just run a knife down each channel in the direction of the fold. Finally I pinch off the two little glands at the base of the neck. Rinse and cook. Enjoy.

[ 05-05-2003, 01:03 PM: Message edited by: Crashin' Bait ]
 

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Those big blues are my favorite. Just pack them down in corn meal aws this purges the belly and spilting the neck does make it easier to clean. Some people like the neck pounded and put meat tenderizer on it. I like the chewy necks in a chowder or batter dipped and fried. IF you can dig a limit of Blues you have earned it.
 
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