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Picked up some big * Cherrystones.
yoshmyster
Member Posts: 22,058 ✭✭✭✭
I was at the Filipino market yesterday when I saw a sack of these big * clams. Usually I'll see a sack of Eisenhower dollar sized ones but today they were like "fist" sized (4+" [:0]). I thought "Quahog" initially until I read the tag. Since they were the same price as the usual sized clams $3.99 a pound I got 10 pounds.
Funny thing I didn't realize I got 10 pounds since they kind a add up quick being big and all. I think I got a dozen or a bit more. Scrubbed them clean and boiled them to make stock for miso-shiru (miso soup for you whities [:D]). Couldn't save one complete shell since they basically exploded (cold shell hot water). I figure shell to meat ratio to be 2 parts shell to 1 part meat. So I guess that's why they were $3.99 a pound.
The meat was tougher but it threw out lots of clam juice. So perfect to make a big pot of miso-shiru (think gallon+). I may not have enough leafy seaweed (not sea-lettuce) but I know I have a new bag of shredded seaweed stem. What I lack I'll add the stem [:D]. need to pick up a pound or two of firm Tofu and green onion of garnish.
Funny thing I didn't realize I got 10 pounds since they kind a add up quick being big and all. I think I got a dozen or a bit more. Scrubbed them clean and boiled them to make stock for miso-shiru (miso soup for you whities [:D]). Couldn't save one complete shell since they basically exploded (cold shell hot water). I figure shell to meat ratio to be 2 parts shell to 1 part meat. So I guess that's why they were $3.99 a pound.
The meat was tougher but it threw out lots of clam juice. So perfect to make a big pot of miso-shiru (think gallon+). I may not have enough leafy seaweed (not sea-lettuce) but I know I have a new bag of shredded seaweed stem. What I lack I'll add the stem [:D]. need to pick up a pound or two of firm Tofu and green onion of garnish.
Comments
Perfect football watchin' lunch when it was cold out...
Now I understand why you go to Taco Bell.
[:D][:D]
Nobody gave a thought to whatever else we were swallowing...
Yosh, when I lived near Cape Canaveral, we could wade out into the Indian and Banana Rivers (estuaries of the Atlantic) and rake up clams. Some of them were almost softball size. Don't know what species they were, we just called them clams. It was a tradition that when you got your second one, you'd smack them together. The one that broke, you ate right then and there. The other one became your "hammer" clam. Most of them went into the basket you towed along, but quite a few got "et" still dripping mud.
Nobody gave a thought to whatever else we were swallowing...
Glad you survived!! Now don't eat Atlantic salmon and you will live long and prosper.
The wild giants are still there, though. Just a lot fewer of them.
I always appreciate reading your cooking threads.
I like to cook, and always appreciate and enjoy other cooking threads.
Your clam juice Miso with seaweed sounds delicious.
Keep em' coming.
-Ken-
I eat a lot of miso for breakfast in the winter. I'm surprised more stores don't stock it.
Do you make your own Miso Michael, or buy it?
I'd appreciate any recipes Yosh, P3 etc.
quote:Originally posted by p3skyking
I eat a lot of miso for breakfast in the winter. I'm surprised more stores don't stock it.
Do you make your own Miso Michael, or buy it?
I'd appreciate any recipes Yosh, P3 etc.
I wish. I go to the Oriental store in Mobile and buy dried cuttlefish and miso soup mix. I might try my hand at making it this winter. I really enjoy a bowl or two of it.
Fresh seafood, etc etc.
One of the (several) down sides to living in the sticks.
Everything else is all good.
I miss, markets where I can get anything I want, whenever I want.
Or we grill em and chop em up so they do not wrestle with your chompers or choke when you swallow.
My buddies throw the big ones back. I take them for my old friends who freeze em and use them for striper bait.
Alas, no Oriental market, anywhere near (Podunk) Mtn. City, TN.
Fresh seafood, etc etc.
One of the (several) down sides to living in the sticks.
Everything else is all good.
I miss, markets where I can get anything I want, whenever I want.
Annie Chun makes pretty good stuff.
https://anniechun.com/
quote:Originally posted by 84Bravo1
Alas, no Oriental market, anywhere near (Podunk) Mtn. City, TN.
Fresh seafood, etc etc.
One of the (several) down sides to living in the sticks.
Everything else is all good.
I miss, markets where I can get anything I want, whenever I want.
Annie Chun makes pretty good stuff.
https://anniechun.com/
Thanks for the link, I will check it out.
So I made a pot of it today. A really big pot since the clams did throw out a lot of clammy goodness. A gallon and a half or so of stock. I suppose I could've froze half of the clam stock but I didn't think of that until just now.
Let's see I bought 10 pounds of clams boiled in water just deep enough to cover them. Didn't use more water since I need to strain it to remove the "grit". I boiled them just long enough to pop them open. Shuck them out of the shell then swished them in the pot to shake off the grit. Then set them aside.
Now bring the clamless stock to boil to skim the scum. It should be fine and stiff foam like a head on beer. Let the stock cool a little bit (30 minuets or so) so the sediments settle from the boil. Strain the stock through a coffee filter. I got one of those metal numbers for the job. Do pour the stock slowly through the filter so the settlement stays in the pot you boiled the clams in. Last 1/2" cup of stock with sediment just toss.
I used the seaweed that's fresh in salt a bit tougher than "wakame" (sea lettuce) and not "kombu". Maybe 3 cups worth. Rough chopped. If you use the dried "wakame" let it soak in fresh water first.
Used 1 and a half packages 16 ounces (so 24 ounces) of Firm Tofu cut in to 1/2" cubes. They do swell up when cooked in liquid.
Miso I used about 1/4 cup pushed through a wire strainer with a spoon to speed up distribution.
After straining the stock put the seaweed, tofu and miso and bring to a simmer. Taste and make adjustments. I don't bring to a hard boil because if the water evaporates it'll be saltier. And tofu and seaweed don't really need to be "cooked". Besides with a gallon of soup it'll continue to cook for a good long time after it's off the heat.
Now remember the clams that were shucked earlier. Pop them in bowel and add the soup to warm them up. If you're using a regular sized Cherrystones 4 or 5 per cup of soup (more if you like the person you're serving [:D]). Since I used the big * clams I just popped one or two in to a big boy bowl [:D]. About 1/2 tea spoon of thinly sliced green onion on top. EAT!
I figure if you did the soup portion by 1/3 or 1/2 you'll make it enough for a "regular" family [:D]. If you made it to my big boy proportion it'll be fine for 3 - 4 days in the fridge. You'll be sick of it before it makes you sick. I suppose you could freeze it. Don't know if tofu freezes without denigrating?
I will add it to my recipe files.
Thanks,
-Ken-