How to make
Frozen soft-shell clams should be processed in advance and the sand they contain should be discarded, if the manufacturer is does his job right.
This is somewhat easier because it saves time and there's no need to immerse them several times in salted water, as they would need if they were alive and fresh. On the other hand, the fresh product is always better, but in case we cannot find frozen, it is an option.
With soft-shell clams you do not have to defrost them beforehand, especially if they are small oblong - Donax type.
In this recipe I used a combination of two types of Donax and plain soft-shell clams.
To prepare them, heat the butter with olive oil in a large pan and briefly fry the garlic cloves, which need to be cut into slices. When they aquire a light golden color and release their aroma, remove them so that they do not burn.
Add the clams and increase the heat to one degree below the maximum.
Wide cookware is mandatory, so that they are in one layer and each has contact with the pan.
Add a little salt, a little broth and shake them until they start to open up. Remove the open ones immediately so that they do not dry out.
If there are stubborn clams that resist and do not want to open up, be patient, frozen ones are like that. Add a little more broth and shake until they open up.
If more than 3 minutes have passed, do not force them anymore, they may not fit for consumption, if they stay closed.
It also helps a lot if you put a lid on the pan to keep the heat in and to stew the clams in butter.
Serve the steamers warm, covered with enough sauce, if there's any and it has not evaporated and the fried garlic.
You can drizzle the steamer clams with butter and garlic and olive oil and sprinkle them with chopped fresh parsley.
Enjoy your meal!
