I love clams. In fact, I love almost every common bivalve mollusk that you get, but the problem was, that I could never bring myself to make my own, because it would mean that I would have to “kill” them myself. Clams are one of those things that need to be alive when you cook them, and the pre-boiled ones are really just not great. So there is this couple at the Tiong Bahru market that sells ONLY clams and I have been walking past week after week, ogling at the clams but never buying them. But one day, someone told me to think of it this way, by ‘killing’ clams, I am ‘rescuing’ them from further suffering a slow death at the market, which made sense to me (others may not agree), so I decided once and for all to do it, and boy, was I hooked!
Before you start cooking them, you will need to de-grit them. First wash the shells under running water and rub off any gunk with your hands. Then make some cool sea salt water. Use ONLY sea salt. My purpose is to give them a nice little spa and treat them well since I will be killing them, that’s the best I can do. Taste the water to get it salty enough to mimic sea water to a certain point (ie. Not too bland – you can see the amount of salt I add to the water in the picture). You need to make enough to cover the clams but not too deep (I keep it at about an inch above). Then, drop in your clams gently into the sea salt water, you will see that some will start to open up and spit out gunk within just a minute or two. I love watching them.
IMPORTANT: Do not de-grit them in unsalted tap water, it will kill them. Also, if you can, use filtered water (yes, nothing but the best for these little babies!). The water needs to be cool, not warm, so you can opt to drop in a couple of ice cubes if you like. Continue reading “Clams In White Wine Sauce”