How to clean clams

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We developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot. Fresh Clams, Steamed Clams, Steamed Mussels, Pan Seared Scallops, America's Test Kitchen Recipes, Clam Bake, Clam Recipes, America's Test Kitchen, Cooks Illustrated

We developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot. To flavor our clams, we developed a quick broth made with wine, shallots, garlic, and bay leaf. As the clams steam in the flavorful liquid, they open up and release their juices into the pot. Once the clams open and are removed from the pot, we turn the cooking liquid into an emulsified sauce by adding butter. Parsley and…

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