BajaNomad - Chocolate clams

Chocolate clams

vandenberg - 9-6-2010 at 02:29 PM

I've only eaten them on the half shell and baked in the oven with spinach, bacon, cheese and hot sauce.
Anyone has any other ways to prepare them ?
They do seem a little tough for chowders.

Edited, forgot the bacon :biggrin:

[Edited on 9-6-2010 by vandenberg]

msteve1014 - 9-6-2010 at 02:46 PM

Tough? The only way I have ever had them was steamed, with garlic and butter, or raw. They were only tough if I overcooked them.

c/c from a previous thread

mcfez - 9-6-2010 at 02:59 PM

Firewood...preferable dead Ocotillo or Elephant tree.
Rocks and a BBQ grill (rocks are for the fire ring).
Limes
Hot sauce
Oh...and a BIG bucket of oysters.... or your Chocolate clams

We lite up the fire, grill about 6-7 inches off the flame, dump the oysters (pile em up) on the grill, move the bottoms to the top while cooking, readied when the shell pops open.

We do this very often at Point Reyes....buying from Drakes Bay Oyster Farm.

We also do this with mussels and claims.......food of the Gods!

DO NOT OVER COOK..OR YOU HAVE LEATHER!

[Edited on 9-6-2010 by mcfez]

Bajahowodd - 9-6-2010 at 03:18 PM

Clams. Yum. But, am I the only one who considers mussels to taste like sweaty gym socks?

mcfez - 9-6-2010 at 03:25 PM

Quote:

Originally posted by Bajahowodd
Clams. Yum. But, am I the only one who considers mussels to taste like sweaty gym socks?

I dunno...I have not eaten sweaty gym socks...yet :lol:

Seriously...extremely good cooked over a wood fire. Try it.

Udo - 9-6-2010 at 03:45 PM

Probably yes, buddy! :bounce:

Quote:

Originally posted by Bajahowodd
But, am I the only one who considers mussels to taste like sweaty gym socks?

BMG - 9-6-2010 at 03:49 PM

Quote:

Originally posted by Bajahowodd
Clams. Yum. But, am I the only one who considers mussels to taste like sweaty gym socks?

Love sweaty gym socks, especially cooked al dente. What other dish comes with it's own dental floss?

longlegsinlapaz - 9-6-2010 at 03:53 PM

Quote:

Originally posted by BMG

Quote:

Originally posted by Bajahowodd
Clams. Yum. But, am I the only one who considers mussels to taste like sweaty gym socks?

Love sweaty gym socks, especially cooked al dente. What other dish comes with it's own dental floss?

Celery sticks & artichokes come to mind..... :yes:

tripledigitken - 9-6-2010 at 03:58 PM

They are fine in chowders but I'll stick to half shell with lime or like this....................

Bajahowodd - 9-6-2010 at 04:02 PM

Geez. Everyone has their own tastes. I must categorically state that I have never eaten a sweaty gym sock. The flavor of mussels just conjures up a comparison to me. Here's another one. And, especially given the price of lobster, I can honestly say that I don't understand the hoopla behind it. I am not phobic toward all exoskeletal creatures. I enjoy shrimp and scallops. Reminds me of the lion's paw scallops that I've never seen NOB. Assuming they are farm raised. Had them several years ago at Malarrimo for the first time. . Almost thought about staying another night just so I could have them again.

bkbend - 9-6-2010 at 05:08 PM

Mussels make good fish bait, not much else.

woody with a view - 9-6-2010 at 05:28 PM

pick some mussels where there are no human discharges for at least 200 miles in any direction and steam them in garlic, cilantro and pasta sauce, er, marinera and enjoy them under the stars.

sweaty socks? :?:

vandenberg - 9-6-2010 at 08:14 PM

I do like pickled mussels.
But how did this thread go from chocolate clams to sweaty socks and mussels ? You guys are sick. :no:

Okay, back to chocolates. Still say they're tough in chowders and just steamed. Compared to Manillas and Butterclams that is. More like cut up Pismos.

bajamigo - 9-6-2010 at 08:50 PM

Chocolates are great in a ceviche.

mulegemichael - 9-6-2010 at 08:54 PM

chocolate cheviche is the very very very best...on the half shell...cathy, of "marv and cathy", in mulege makes the best..the very best.

vandenberg - 9-7-2010 at 02:47 PM

Quote:

Originally posted by mulegemichael
chocolate cheviche is the very very very best...on the half shell...cathy, of "marv and cathy", in mulege makes the best..the very best.

Recipe

Bajahowodd - 9-7-2010 at 03:35 PM

Just don't forget the finely diced sweaty gym socks! :lol:

MitchMan - 9-7-2010 at 04:23 PM

Try this. Cut live ones in half, put a little butter on the clam, then sprinkle a liberal amount of parmesan cheese. Put in electric oven open faced on the shell for 2 to 5 minutes. Then eat 'em. You will be in heaven.

[Edited on 9-7-2010 by MitchMan]

DanO - 9-7-2010 at 04:44 PM

Quote:

Originally posted by woody with a view
pick some mussels where there are no human discharges for at least 200 miles in any direction and steam them in garlic, cilantro and pasta sauce, er, marinera and enjoy them under the stars.

sweaty socks? :?:

I don't get the sweaty socks reference either, but whatever. My preferred mussel recipe is steamed with garlic, cilantro, serrano chiles, lemongrass, lime juice and white wine, and some good crusty bread to mop up the juice.

Chocolates

tehag - 9-7-2010 at 07:11 PM

Tatemadas!!

Live, opening side pressed into half-inch or slightly larger gravel, cover all with romerillo branches; torch it. When the fire dies you fish out the clams which open easily and put the meat of several into a flour tortilla and slather with a sauce of creamed mustard.

Steamed Mussels

tripledigitken - 9-7-2010 at 07:28 PM

I haven't tried this with Chocolates, but I would!

Mussels with blue cheese

2 lbs of mussels

2 tbs of olive oil

2 tbs of butter

1/2 cup of shallots thinly sliced
1 tomato diced

2/3 cup of blue cheese

1/2 cup of white wine

1 Juice of 1 lemon

1 Salt

1 tsp of hot pepper flakes

1 Parsley to decorate

Clean and de-beard your mussels if necessary
Heat the oil and butter in a saute pan (with preferably heavy bottom) over high heat.
Add the shallots and pepper flakes.
Cook around 5 minutes until they appear soft but not translucent.
Add the diced tomato and cook for another couple of minutes.
Add the mussels. Toss add wine and lemon juice.
When mussels start to open, add the blue cheese and melt into the sauce.
When all your mussels are open transfer to a bowl with tongs
then add the juices over it.
Serve with diced parsley sprinkled on top.

snorklebob - 9-10-2010 at 06:27 AM

I like them fried.

Dip them in flour

Than in egg-wash

Than roll in Italian bread crumbs

Fry in hot oil till brown, turn and hit them with a little Tabasco and garlic powder.

Serve hot and enjoy!

PS don't tell Russ where I got'em.

:lol:

Russ - 9-10-2010 at 07:00 AM

I see you out in the "5200" diving for them. There aren't any in front of me!

I've had Bob's clams and they are really good!

Pompano - 9-10-2010 at 07:00 AM

"Choco-lah-tey Erotica." Simply delicious from the grill with some chopped onions, tomato bits, cheese, garlic bread crumbs, and tobasco. Yummy..eat a bunch with a Pacifico on at your seaside table.

The white steamers are tender too, with some buttery sauce.

[Edited on 9-10-2010 by Pompano]

wessongroup - 9-10-2010 at 07:24 AM

Quote:

Originally posted by Bajahowodd
Clams. Yum. But, am I the only one who considers mussels to taste like sweaty gym socks?

NO!!!

snorklebob - 9-10-2010 at 07:31 AM

Hey now, those 'Choco-lah-tey Erotica' clams sound really good.
I better make breakfast, this is making my stomach growl!