Cook Clams with Spicy Tomato Garlic Sauce – Adding the Clams

    Published: 06-16-2009
    Views: 15,761
    Chef Bryan Davis demonstrates how to cook clams with spicy tomato garlic sauce and how to add the clams.

    Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and we are working on a Clams and Andouille sausage dish with spicy tomato garlic sauce. Our clams are cleaned, our sauce is simmering right now. So what we are going to do is we are going to go ahead and finish this dish up. What we are going to do is pull the lid off and we are just going to let it simmer down a little bit. We don't want it boiling, we just kind of want it barely moving. So we want to play with our temperature here a little bit and what we are going to do is we are going to add our clams straight through the pot, we are going to cover it back up and then we are going to let the clams steam or poach until they open up, just like in the muscles we want the clams to completely open up. We are going to steam them in the liquid for probably four to six minutes. We will check the clams after four minutes, see how many of them have opened if we need to let them go a little bit longer we will, but after about six minutes if they haven't opened they are not going to or if they are going to by the time they open they are going to be overcooked and inedible. So what we are going to do is we are going to go ahead just like the mussels, we don't want to just pour the liquids in because any sandwich that has gotten to the bottom of the bowl is going to go right into your dish. So we are just going to add the clams by the handful and again you can -- you don't want to overcrowd the pot because you want a nice mixture of clams to sauce. So we are going to fill this pot up, since we have a fairly loose sauce. We are going to go ahead and cover it back up and first we will give it a little stir, get them all in there and then we want to cover it up. You always want to cover it up because any clams that are sitting above are not going to cook as the ones that are down in the liquid. By closing the lid basically we are making the inside of the pot the same temperature from the liquid to the clams that aren't sitting in the liquid. So, like I said we are going to let this sit for about four to six minutes and when we come back we are going to open them up and I am going to show you how to plate this wonderful clams dish.