{"id":13251,"date":"2016-11-02T01:32:15","date_gmt":"2016-11-02T01:32:15","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=13251"},"modified":"2016-11-02T03:17:58","modified_gmt":"2016-11-02T03:17:58","slug":"clam-info-from-jacques-pepin","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/clam-info-from-jacques-pepin\/","title":{"rendered":"Clam Info from Jacques Pep\u00een"},"content":{"rendered":"<p>Clam sizes ( HINT:\u00a0 All of the below are Quahogs )<\/p>\n<ul>\n<li>Quahog (full grown &#8211; largest &#8211; AKA <em>C<\/em><em>howder Clams<\/em> and weigh 2-3 clams per pound.)<\/li>\n<li>Top Neck (AKA <em>C<\/em><em>ount Neck clams<\/em>, at 4-5 clams per pound.)<\/li>\n<li>Cherry Stone (A little larger, at 6-8 quahog clams per pound.)<\/li>\n<li>Little Neck (The smallest size of quahog, amounting to 9-10 clams per pound)<\/li>\n<\/ul>\n<p>Which type of clam to buy depends on how you want to prepare them. The clams get tougher and chewier as they get larger, making these sizes ideal for chowders, stuffing, frying, and other cooked preparations. Choose smaller sizes when steaming, grilling, or eating raw.<\/p>\n<p>To open them you can use a paring knife.\u00a0 The right way to do this is to put the edge of the blade at the spot furthest from the hinge.\u00a0 Put the hinge against the meat of your palm, then squeeze the edge into the clam.\u00a0 You will then cut the muscle from the shell in two places on each shell.\u00a0 Scoop out.\u00a0 The little necks you can eat raw.\u00a0 They are frequently served on the half shell (see recipe below.)<\/p>\n<p>Alternate ways to open them:<br \/>\n1.\u00a0 Put into an oven at 350\u00ba for 8 minutes.\u00a0 Let cool 5 minutes.<br \/>\n2.\u00a0 Put into the freezer for 10-15 minutes.<\/p>\n<p>Sauce for topping on a Little Neck served on the half-shell<\/p>\n<ol>\n<li>2 TBL ketchup<\/li>\n<li>1 TBL Siracha<\/li>\n<li>1 TBL prepared horseradish<\/li>\n<li>Juice and zest from one lime or lemon<\/li>\n<\/ol>\n<p>After you split the clams collect the juice.\u00a0 For a clam cocktail<\/p>\n<ol>\n<li>Let juice rest and pour the clarified top into a pitcher<br \/>\n&#8211; discard the solids that settle to the bottom<\/li>\n<li>Add juice from one lemon, a dash of Siracha<\/li>\n<li>Splash on vodka or gin<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Clam sizes ( HINT:\u00a0 All of the below are Quahogs ) Quahog (full grown &#8211; largest &#8211; AKA Chowder Clams and weigh 2-3 clams per pound.) Top Neck (AKA Count Neck clams, at 4-5 clams per pound.) Cherry Stone (A little larger, at 6-8 quahog clams per pound.) Little Neck (The smallest size of quahog, &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/clam-info-from-jacques-pepin\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Clam Info from Jacques Pep\u00een&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-13251","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13251","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=13251"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13251\/revisions"}],"predecessor-version":[{"id":13273,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/13251\/revisions\/13273"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=13251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=13251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=13251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}