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Gourmet Products
Steamers To clean your steamer clams before cooking, combine 1/3 cup of salt with a handful of cornmeal and place the clams in a large bowl or bucketful of cold water or refrigerate, and within two hours, the clams should be free of all sand. Next, thoroughly rinse their shells for any remaining grit or bacteria and begin cooking your dinner. Soft-shell clams are easy to steam. Simply pour a few inches of water and some salt into the bottom of a pot, and place the live clams on a steamer rack. Cook the clams for about eight to ten minutes after the water has come to a boil, or until the clams have opened. Discard any clams that have not opened and serve them with drawn butter. Remove the outer black neck before eating.
Littlenecks Live clams should be cooked within 48 hours of purchase. Cooked clams can be refrigerated up to 72 hours. Live clams should not be stored on ice, or kept in a sealed bag. They must be able to breathe to remain healthy. Live littleneck clams can keep their shell closed when healthy. Discard any clam whose shell is broken or gaping open and does not close when lightly tapped. Littlenecks also can be steamed in the same manner as live steamers, added to stews or casseroles, baked or broiled. In all cases, the shell of the clam will open when it is done. Some recipes call for opening the clams before they are baked or broiled. If you need to open the clams, place them in the freezer for about ten minutes. The cold will make them easier to open. Littlenecks also live in the sandy bottom of the ocean so sand and grit may be present. Live clams should always be thoroughly rinsed in fresh water before cooking.
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You have discovered the Finest Quality Seafood anywhere on earth. Your palate will come alive when you experience how good fresh seafood really is. The Falmouth Fish Market has earned the reputation of being one of the best in the business. They have been recognized on Food TV's Historic Dinner trains and Boston's Chronicle Magazine. This is what our customers's say. "We just wanted you to know that we do this "seafood feast" every New Year's Eve and this was the nicest packaging of any we've gotten. The clams were so delicious as was the lobster. Thanks for starting our New Year off so great! Good service and product is very much appreciated. People should be aware of it!" Jim and Nancy Ball - Pasco. WA.
Delivered Overnight to Your Door!
Deliveries Can Only Be Shipped on Weekdays
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It is best to cook your lobsters as soon as they are received. If you plan to eat your lobsters later, take them out of the box and place them in your refrigerator's crisper drawer. Don't put the lobsters in a bag or leave them in the box. Do not place your lobsters in the freezer and do not place them in water. It is strongly suggested that you be home when your lobsters arrive. To keep the lobsters alive and healthy they cannot be left in the hot sun or exposed to the elements for an extended period of time. We cannot take responsibility for any seafood that is left at your door. If you have any doubts about the quality of your lobsters, call us at 413-367-0273. We ship our lobsters late in the afternoon to ensure that the lobsters spend the shortest time possible inside the box. We also use insulated boxes so that the temperature remains consistently low. To cook your lobsters, fill stockpot half full of water and add salt. Bring water to a rolling boil. Carefully place lobster head first into boiling water. Lobsters will make a high pitched noise when they enter the pot. Don't worry, this is just gas escaping from the lobsters shell. Boil lobsters according to table below. Lobster will appear bright red when fully cooked. The lobsters may also be steamed and this takes a little more time.
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