LCBO Food & Drink Summer 2017

1

tips for shucking clams

In a large bowl, dilute 1 tbsp (15 mL) sea salt in 8 cups (2 L) cool water. Add clams and refrigerate for 2 hours to purge. Drain.

Arrange on a baking sheet and freeze for 2 hours. Remove and let stand at room temperature until clams begin to open.

Working with one clam at a time, use fin- gers to pry open clams. Fully detach clam from shell with a paring knife and return meat to one half shell.

102  FOOD & DRI NK SUMMER 2017