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Home Cooking 15

If you ever had cherrystone clams please, let me know if this is how it is when you eat them.

foodnewbee | Aug 4, 201307:33 PM

Hi all,

my first post here.
I’m very inexperienced with cooking - my wife is away oversea for the summer vacation and I’m on my own. The doctor said my blood is low on iron. According to my web searches the food with most iron is clams. I bought canned baby clams, ate it just like that with a little bit of lemon squeezed, and they tasted great. Then I decided to buy fresh clams and steam them following these directions
In the store they had only a few left from the small clams and I got also some of the bigger clams labeled Cherrystone. I steamed them all together and took each clam out of the steaming as soon as it opened. The small clams tasted great although in comparison to the canned clams they were a little bit tougher for chewing. But the big, cherrystone clams, were so tough and stringy they were impossible to chew. Eating them felt like chewing very tough little rubber bags filled with juice. I can pierce with my teeth and suck the juice inside but the rest which is most of the meat I could chew forever and it will never separate. I ended up taking the meat out of my mouth and ripping it into small shreds with my fingers which allowed me to swallow them. I thought maybe I undercooked them and steamed again some of the clams but this didn’t help - just made them harder.

Is this how it is supposed to be or something went wrong?

I will greatly appreciate your input.

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