I'm embarrassed to admit that I've never cooked with clams that didn't come out of a jar or can. But, I'm planning to do one of the dishes from Penelope Casas' "Tapas". Yesterday, I bought a couple dozen littleneck clams in the shells. Before I went to bed, I scrubbed them and put them in the fridge in a bowl of salted water and cornmeal. I didn't cover them with saran wrap or anything (I was afraid to smother them.) Should I cover them?
I was planning on making my dish tonight but I remembered we have plans tonight. Will they keep until tomorrow night? Should I change the water and add more cornmeal? How much salt do you add to the water?
I can make the dish tonight if need be, but it would only be one of us eating, which seems a shame.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...
by Maryse Chevriere | Poor wine. Beloved as you are, you never can seem to completely shake the nagging stereotype that...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.