蛤

厨师埃里克（Eric Adjepong）的蒸蛤the蛋糕从绿色，浓郁的栗色中获得了鲜艳的风味。如果您找不到栗色，或者它不季节性，Adjepong建议使用新鲜的罗勒，并添加一些额外的柠檬汁来模仿其蛋t，柠檬味的味道。不要跳过温暖的硬皮面包来吸收美味的酱汁。

蛤s are often covered and gently steamed until they open. Here, chef Trigg Brown cooks them uncovered over high heat to coax steam from the cooking liquid and concentrate its flavor at the same time. The result: tender, juicy clams with a rich, reduced broth in only 15 minutes.

蛤受伤吗?我知道这听起来不可思议。他们don’t have pincers, like crabs. Or claws, like lobsters. And yet, there I stood, at last year’s Memorial Day picnic, my shucker in one hand and the other raised over my head, bleeding into a makeshift tourniquet made from my hosts’ ornamental kitchen towel, attracting a lot of the wrong kind of attention. The wound healed, but I don’t shuck clams any more. It feels too risky.As the anniversary of my clam encounter drew near, I began to wonder, how was I supposed to cook clams this summer without shucking them? But then, an inner voice reminded me of the generosity of the clam—namely, its willingness to be steamed open.This recipe starts by cooking down some cherry or grape tomatoes in garlic oil in a Dutch oven until they take on a jammy consistency, which intensifies their sweetness. The clams go into the pot with some white wine (use a good one, and drink the rest), where they are slowly coaxed open until their briny, sweet juices run free and mingle with the tomatoes. Finish the dish with a fistful of perfume-y basil, or whatever tender-leafed herb you have on hand. There will be plenty of brothiness to soak up, which I recommend doing with bread that has been grilled with olive oil and rubbed with garlic just as it comes off the heat.I like rolling up my sleeves and serving the clams straight from the pot, which invariably turns the meal into a communal affair of bumping each other’s elbows out of the way to get to the bottom where all the good stuff generally lies.As you’ll clearly need more than the wine you’ve cooked with, I recommend moving on to a light- to-medium-bodied red such as Pelaverga—Castello di Verdunois one of my favorite producers. Pelavergas are reasonably priced, bright, and pair well with just about anything. There are only a handful of producers who grow the varietal—whose DOC is located right outside Barolo—so you can enjoy your glass even more knowing that you’re getting a Barolo-like wine for a fraction of the price.

Quahogs，也称为杂烩蛤，是双壳类王国的哥斯拉。像拳头一样大，他们的肉充满了棕色的味道，但煮熟时可能会有些坚硬。解决方案？蒸并切碎蛤肉，然后将其折叠成一个好公司的馅料：葡萄牙语Linguiça，红铃辣椒，大蒜和新鲜草药。“填充”被包装回他们的贝壳并烤，是一种享受Quahogs和在罗德岛州的夏季餐点的丰盛方式。

在这种烘焙蛤的最终版本中，厨师丹尼尔·汉姆（Daniel Humm）在馅料中包括切碎的蛤lam，使棕褐色的味道加倍。培根，欧芹，柠檬和淡淡的帕马诺 - 雷吉亚诺奶酪添加了咸味，赫尔比踢。Slideshow: 更多蛤rot食谱

Boston chef Matt Jennings’s pasta combines two beautiful things: salty, rich carbonara and spaghetti alle vongole, prepared with briny New England clams.Slideshow: 更多蛤rot食谱