Sqwertz wrote:
>
> Gary wrote:
>
> > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > fresh fried clams this afternoon. The rest I'll open and freeze in
> > pint containers. They might be fine to fry later on after thawed but
> > regardless they will be perfect for making clam chowder in the future.
>
> Purge them with cornmeal while they're still active. Nothing worse
> than sandy clams. I'd rather have no clams than clams with even a
> grain of sand.

I almost didn't answer this one. I just know it's going to set off an
argument that you always have to win. lol We could talk about this
more though without resorting to name calling. I can explain myself in
more detail.

But wth?
You don't need to purge clams (or oysters). The "sand" you might get
is pieces of the fragile shell when opening them live with a knife. I
realize the internet is full of 'need to purge' info. Do you always
believe the internet? Ask any water man. Ask me. I've never (to my
recollection) gotten a piece of ingested sand in a clam or oyster. The
only clams I've ever eaten (other than from a restaurant) are ones
that I dig up myself or ones purchased from the Eastern Shore of
Virginia...fresh off the boat. Those animals purge sand immediately
themselves. Sand is very irritating to their soft bodies.

I even looked on Snopes. Was surprised they didn't "myth bust" that
subject. Especially the using of cornmeal. Seriously? lol!

On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
> Sqwertz wrote:
> >
> > Gary wrote:
> >
> > > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > > fresh fried clams this afternoon. The rest I'll open and freeze in
> > > pint containers. They might be fine to fry later on after thawed but
> > > regardless they will be perfect for making clam chowder in the future..
> >
> > Purge them with cornmeal while they're still active. Nothing worse
> > than sandy clams. I'd rather have no clams than clams with even a
> > grain of sand.
>
> I almost didn't answer this one. I just know it's going to set off an
> argument that you always have to win. lol We could talk about this
> more though without resorting to name calling. I can explain myself in
> more detail.
>
> But wth?
> You don't need to purge clams (or oysters). The "sand" you might get
> is pieces of the fragile shell when opening them live with a knife. I
> realize the internet is full of 'need to purge' info. Do you always
> believe the internet? Ask any water man. Ask me. I've never (to my
> recollection) gotten a piece of ingested sand in a clam or oyster. The
> only clams I've ever eaten (other than from a restaurant) are ones
> that I dig up myself or ones purchased from the Eastern Shore of
> Virginia...fresh off the boat. Those animals purge sand immediately
> themselves. Sand is very irritating to their soft bodies.
>
> I even looked on Snopes. Was surprised they didn't "myth bust" that
> subject. Especially the using of cornmeal. Seriously? lol!

I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.

http"//www.richardfisher.com

Helpful person wrote:
>
> On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
> > Sqwertz wrote:
> > >
> > > Gary wrote:
> > >
> > > > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > > > fresh fried clams this afternoon. The rest I'll open and freeze in
> > > > pint containers. They might be fine to fry later on after thawed but
> > > > regardless they will be perfect for making clam chowder in the future.
> > >
> > > Purge them with cornmeal while they're still active. Nothing worse
> > > than sandy clams. I'd rather have no clams than clams with even a
> > > grain of sand.
> >
> > I almost didn't answer this one. I just know it's going to set off an
> > argument that you always have to win. lol We could talk about this
> > more though without resorting to name calling. I can explain myself in
> > more detail.
> >
> > But wth?
> > You don't need to purge clams (or oysters). The "sand" you might get
> > is pieces of the fragile shell when opening them live with a knife. I
> > realize the internet is full of 'need to purge' info. Do you always
> > believe the internet? Ask any water man. Ask me. I've never (to my
> > recollection) gotten a piece of ingested sand in a clam or oyster. The
> > only clams I've ever eaten (other than from a restaurant) are ones
> > that I dig up myself or ones purchased from the Eastern Shore of
> > Virginia...fresh off the boat. Those animals purge sand immediately
> > themselves. Sand is very irritating to their soft bodies.
> >
> > I even looked on Snopes. Was surprised they didn't "myth bust" that
> > subject. Especially the using of cornmeal. Seriously? lol!
>
> I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.

I only wash the outside of the shells before cooking or opening.
You've got to watch for the shell edge crumbling a bit though when
opening live clams. Wash before cooking then steam open clams...never
a bit of grit, in my experience.

On Friday, May 20, 2016 at 10:30:12 AM UTC-4, Gary wrote:
> Helpful person wrote:
> >
> > On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
> > > Sqwertz wrote:
> > > >
> > > > Gary wrote:
> > > >
> > > > > Anyway, I'm stuck with them so I'll process them all. I'll have some
> > > > > fresh fried clams this afternoon. The rest I'll open and freeze in
> > > > > pint containers. They might be fine to fry later on after thawed but
> > > > > regardless they will be perfect for making clam chowder in the future.
> > > >
> > > > Purge them with cornmeal while they're still active. Nothing worse
> > > > than sandy clams. I'd rather have no clams than clams with even a
> > > > grain of sand.
> > >
> > > I almost didn't answer this one. I just know it's going to set off an
> > > argument that you always have to win. lol We could talk about this
> > > more though without resorting to name calling. I can explain myself in
> > > more detail.
> > >
> > > But wth?
> > > You don't need to purge clams (or oysters). The "sand" you might get
> > > is pieces of the fragile shell when opening them live with a knife. I
> > > realize the internet is full of 'need to purge' info. Do you always
> > > believe the internet? Ask any water man. Ask me. I've never (to my
> > > recollection) gotten a piece of ingested sand in a clam or oyster. The
> > > only clams I've ever eaten (other than from a restaurant) are ones
> > > that I dig up myself or ones purchased from the Eastern Shore of
> > > Virginia...fresh off the boat. Those animals purge sand immediately
> > > themselves. Sand is very irritating to their soft bodies.
> > >
> > > I even looked on Snopes. Was surprised they didn't "myth bust" that
> > > subject. Especially the using of cornmeal. Seriously? lol!
> >
> > I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.
>
> I only wash the outside of the shells before cooking or opening.
> You've got to watch for the shell edge crumbling a bit though when
> opening live clams. Wash before cooking then steam open clams...never
> a bit of grit, in my experience.

Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.

http://www.richardfisher.com

On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> wrote:

>On Friday, May 20, 2016 at 10:30:12 AM UTC-4, Gary wrote:
>> Helpful person wrote:
>> >
>> > On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
>> > > Sqwertz wrote:
>> > > >
>> > > > Gary wrote:
>> > > >
>> > > > > Anyway, I'm stuck with them so I'll process them all. I'll have some
>> > > > > fresh fried clams this afternoon. The rest I'll open and freeze in
>> > > > > pint containers. They might be fine to fry later on after thawed but
>> > > > > regardless they will be perfect for making clam chowder in the future.
>> > > >
>> > > > Purge them with cornmeal while they're still active. Nothing worse
>> > > > than sandy clams. I'd rather have no clams than clams with even a
>> > > > grain of sand.
>> > >
>> > > I almost didn't answer this one. I just know it's going to set off an
>> > > argument that you always have to win. lol We could talk about this
>> > > more though without resorting to name calling. I can explain myself in
>> > > more detail.
>> > >
>> > > But wth?
>> > > You don't need to purge clams (or oysters). The "sand" you might get
>> > > is pieces of the fragile shell when opening them live with a knife. I
>> > > realize the internet is full of 'need to purge' info. Do you always
>> > > believe the internet? Ask any water man. Ask me. I've never (to my
>> > > recollection) gotten a piece of ingested sand in a clam or oyster. The
>> > > only clams I've ever eaten (other than from a restaurant) are ones
>> > > that I dig up myself or ones purchased from the Eastern Shore of
>> > > Virginia...fresh off the boat. Those animals purge sand immediately
>> > > themselves. Sand is very irritating to their soft bodies.
>> > >
>> > > I even looked on Snopes. Was surprised they didn't "myth bust" that
>> > > subject. Especially the using of cornmeal. Seriously? lol!
>> >
>> > I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.
>>
>> I only wash the outside of the shells before cooking or opening.
>> You've got to watch for the shell edge crumbling a bit though when
>> opening live clams. Wash before cooking then steam open clams...never
>> a bit of grit, in my experience.
>
>Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.

Only when the shells aren't scrubbed prior to cooking.

On 5/20/2016 2:10 PM, Brooklyn1 wrote:
> On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> > wrote:
>
>> On Friday, May 20, 2016 at 10:30:12 AM UTC-4, Gary wrote:
>>> Helpful person wrote:
>>>>
>>>> On Friday, May 20, 2016 at 8:54:13 AM UTC-4, Gary wrote:
>>>>> Sqwertz wrote:
>>>>>>
>>>>>> Gary wrote:
>>>>>>
>>>>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>>>>> pint containers. They might be fine to fry later on after thawed but
>>>>>>> regardless they will be perfect for making clam chowder in the future.
>>>>>>
>>>>>> Purge them with cornmeal while they're still active. Nothing worse
>>>>>> than sandy clams. I'd rather have no clams than clams with even a
>>>>>> grain of sand.
>>>>>
>>>>> I almost didn't answer this one. I just know it's going to set off an
>>>>> argument that you always have to win. lol We could talk about this
>>>>> more though without resorting to name calling. I can explain myself in
>>>>> more detail.
>>>>>
>>>>> But wth?
>>>>> You don't need to purge clams (or oysters). The "sand" you might get
>>>>> is pieces of the fragile shell when opening them live with a knife. I
>>>>> realize the internet is full of 'need to purge' info. Do you always
>>>>> believe the internet? Ask any water man. Ask me. I've never (to my
>>>>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>>>>> only clams I've ever eaten (other than from a restaurant) are ones
>>>>> that I dig up myself or ones purchased from the Eastern Shore of
>>>>> Virginia...fresh off the boat. Those animals purge sand immediately
>>>>> themselves. Sand is very irritating to their soft bodies.
>>>>>
>>>>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>>>>> subject. Especially the using of cornmeal. Seriously? lol!
>>>>
>>>> I agree with you. When eating steamers in New England, after removing the clam from its shell and pulling off the "skin" over the foot they are washed in broth, dipped in butter and then eaten. Any grit is left in the broth, it not being inside the clam flesh. I cannot ever remember having a gritty clam after it has been washed like this.
>>>
>>> I only wash the outside of the shells before cooking or opening.
>>> You've got to watch for the shell edge crumbling a bit though when
>>> opening live clams. Wash before cooking then steam open clams...never
>>> a bit of grit, in my experience.
>>
>> Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.
>
> Only when the shells aren't scrubbed prior to cooking.
>
As in:

https://www.youtube.com/watch?v=dfAQ4ZWt_T4

ã�‚ã�•ã‚Šã�®ç*‚出ã�—（失敗ã�—ã�ªã�„ç*‚抜ã��ã� ®æ–¹æ³•ï¼‰ - How to Remove Sand from Clams.

On 5/20/2016 4:20 PM, Sqwertz wrote:

> You can't scrub softshell clams, Shelly.
>
> -sw
>
Are you still //begging// for someone to KILL you?

Oh puleeeeze, let the sniper begin NOW!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Sqwertz wrote in rec.food.cooking:

> On Fri, 20 May 2016 16:10:26 -0400, Brooklyn1 wrote:
>
> > On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> > > wrote:
> >
> > > Probably depends on the type of clam. New England steamers are
> > > particularly gritty if not washed after cooking.
> >
> > Only when the shells aren't scrubbed prior to cooking.
>
> You can't scrub softshell clams, Shelly.
>
> -sw

I think you meant softshell crabs...


--

On 5/21/2016 9:29 AM, Sqwertz wrote:
> Ours might have been some sort of
> freshwater clam.
Are you still //begging// for someone to KILL you?

Oh puleeeeze, let the sniper begin NOW!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

Sqwertz wrote:
>
> On Fri, 20 May 2016 16:10:26 -0400, Brooklyn1 wrote:
>
> > On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> > > wrote:
> >
> >>Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.
> >
> > Only when the shells aren't scrubbed prior to cooking.
>
> You can't scrub softshell clams, Shelly.

You sure can. Why do you say that?
I can get those here too at a different beach.

Sqwertz wrote:
>
> On Sat, 21 May 2016 10:15:23 -0400, Gary wrote:
>
> > Sqwertz wrote:
> >>
> >> On Fri, 20 May 2016 16:10:26 -0400, Brooklyn1 wrote:
> >>
> >>> On Fri, 20 May 2016 07:48:24 -0700 (PDT), Helpful person
> >>> > wrote:
> >>>
> >>>>Probably depends on the type of clam. New England steamers are particularly gritty if not washed after cooking.
> >>>
> >>> Only when the shells aren't scrubbed prior to cooking.
> >>
> >> You can't scrub softshell clams, Shelly.
> >
> > You sure can. Why do you say that?
> > I can get those here too at a different beach.
>
> I tell you that when you find some references saying that clams don't
> need to be purged. You have to finish one argument before you engage
> in another.

My experience (and reference) is personal experience from years of
getting my own and from commercial fishermen that just dredge them up
and no purging. Everyone I know here that gets clams that way would
laugh at the purging thing. It's not necessary, Steve. Really.

You go somewhere and dig some up yourself. Clean the outsides of all
then also purge half of them. No difference. The live clams don't like
sand either..they purge them immediately.

I'm saying all this from experience and you are relying on what you
read on the internet. Don't you know better than that?

Take a road trip to salt water area, dig your own clams then get back
to me. Really. This is a dumb argument.

From there...yes...you can also scrub softshell clams. The shells
aren't soft, they are just thinner. Purging clams is a "better safe
than sorry" thing but not necessary.

On 5/21/2016 9:32 AM, Sqwertz wrote:
> You have to finish one argument before you engage
> in another.
>
> -sw
>
Are you still //begging// for someone to KILL you?

Oh puleeeeze, let the sniper begin NOW!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> Gary wrote:
>>
>> > Anyway, I'm stuck with them so I'll process them all. I'll have some
>> > fresh fried clams this afternoon. The rest I'll open and freeze in
>> > pint containers. They might be fine to fry later on after thawed but
>> > regardless they will be perfect for making clam chowder in the future.
>>
>> Purge them with cornmeal while they're still active. Nothing worse
>> than sandy clams. I'd rather have no clams than clams with even a
>> grain of sand.
>
>I almost didn't answer this one. I just know it's going to set off an
>argument that you always have to win. lol We could talk about this
>more though without resorting to name calling. I can explain myself in
>more detail.
>
>But wth?
>You don't need to purge clams (or oysters). The "sand" you might get
>is pieces of the fragile shell when opening them live with a knife. I
>realize the internet is full of 'need to purge' info. Do you always
>believe the internet? Ask any water man. Ask me. I've never (to my
>recollection) gotten a piece of ingested sand in a clam or oyster. The
>only clams I've ever eaten (other than from a restaurant) are ones
>that I dig up myself or ones purchased from the Eastern Shore of
>Virginia...fresh off the boat. Those animals purge sand immediately
>themselves. Sand is very irritating to their soft bodies.
>
>I even looked on Snopes. Was surprised they didn't "myth bust" that
>subject. Especially the using of cornmeal. Seriously? lol!

I've eaten more clams than I can count, raw on the half shell, none
were purged, none contained even one grain of sand, but occasionally a
lemon pit would escape. My favorite clam bar was Nathan's Famous,
Coney Island... clams were always fresh, they shucked 24/7, shucked to
order right before your eyes.

On 5/20/2016 2:08 PM, Brooklyn1 wrote:
> On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:
>
>> Sqwertz wrote:
>>>
>>> Gary wrote:
>>>
>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>> pint containers. They might be fine to fry later on after thawed but
>>>> regardless they will be perfect for making clam chowder in the future.
>>>
>>> Purge them with cornmeal while they're still active. Nothing worse
>>> than sandy clams. I'd rather have no clams than clams with even a
>>> grain of sand.
>>
>> I almost didn't answer this one. I just know it's going to set off an
>> argument that you always have to win. lol We could talk about this
>> more though without resorting to name calling. I can explain myself in
>> more detail.
>>
>> But wth?
>> You don't need to purge clams (or oysters). The "sand" you might get
>> is pieces of the fragile shell when opening them live with a knife. I
>> realize the internet is full of 'need to purge' info. Do you always
>> believe the internet? Ask any water man. Ask me. I've never (to my
>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>> only clams I've ever eaten (other than from a restaurant) are ones
>> that I dig up myself or ones purchased from the Eastern Shore of
>> Virginia...fresh off the boat. Those animals purge sand immediately
>> themselves. Sand is very irritating to their soft bodies.
>>
>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>> subject. Especially the using of cornmeal. Seriously? lol!
>
> I've eaten more clams than I can count, raw on the half shell, none
> were purged,

How could you tell?

Did you go back in the kitchen and verify they weren't being soaked and
purged first?

> none contained even one grain of sand,

Then they were very likely purged.

> but occasionally a
> lemon pit would escape. My favorite clam bar was Nathan's Famous,
> Coney Island... clams were always fresh, they shucked 24/7, shucked to
> order right before your eyes.

And most likely PURGED first, really.

http://www.nytimes.com/2010/07/14/di...note.html?_r=0

But at their best, firm and saline and fresh, clams can make oysters
seem phlegmy. This is particularly true in summer months, when oysters
spawn and seem to grow slack in the process. A clam can be better than
any cold piece of shrimp, any lobster meat, any snowy Alaskan king crab
leg sent 4,000 miles in a frozen coffin.

This is true even at grim old Nathans itself, the Coney Island flagship
of the storied hot dog brand, where the shuckers move fast at $6.75 for
a half-dozen and do so all day long, below posted calorie information
(40 to 90 calories per plate, depending on your intake of oyster
crackers and cocktail sauce).

Taking a platter of Nathans clams to the street as screams pour down
from the Wonder Wheel ride next door is a kind of urban magic trick,
transforming overcrowded Brooklyn into a beach-town paradise,
Springsteens Little Eden, right in Kings County.

....

Out on the water drift clam boats, men raking littlenecks and
cherrystones out of Horseshoe Cove that theyll sell to Brooks Seafood
in Sea Bright, €œhome of the sand free clean water clam.€� (Like many clam
dealers, Brooks puts its clams in large tanks before sale and runs
sterilized salt water through them for 72 hours, cleaning them both of
sand and, the company says, €œpotential pathogens.€�)


https://www.youtube.com/watch?v=zEcEKoY3Alw

Manila clams can be purged in a very specific way. Learn how to purge
manila clams with help from a celebrity chef who trained at the Culinary
Institute of America in this free video clip.

https://www.youtube.com/watch?v=dfAQ4ZWt_T4

ã�‚ã�•ã‚Šã�®ç*‚出ã�—（失敗ã�—ã�ªã�„ç*‚抜ã��ã� ®æ–¹æ³•ï¼‰ - How to Remove Sand from Clams.

On Fri, 20 May 2016 14:34:16 -0600, Orographic > wrote:

>On 5/20/2016 2:08 PM, Brooklyn1 wrote:
>> On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:
>>
>>> Sqwertz wrote:
>>>>
>>>> Gary wrote:
>>>>
>>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>>> pint containers. They might be fine to fry later on after thawed but
>>>>> regardless they will be perfect for making clam chowder in the future.
>>>>
>>>> Purge them with cornmeal while they're still active. Nothing worse
>>>> than sandy clams. I'd rather have no clams than clams with even a
>>>> grain of sand.
>>>
>>> I almost didn't answer this one. I just know it's going to set off an
>>> argument that you always have to win. lol We could talk about this
>>> more though without resorting to name calling. I can explain myself in
>>> more detail.
>>>
>>> But wth?
>>> You don't need to purge clams (or oysters). The "sand" you might get
>>> is pieces of the fragile shell when opening them live with a knife. I
>>> realize the internet is full of 'need to purge' info. Do you always
>>> believe the internet? Ask any water man. Ask me. I've never (to my
>>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>>> only clams I've ever eaten (other than from a restaurant) are ones
>>> that I dig up myself or ones purchased from the Eastern Shore of
>>> Virginia...fresh off the boat. Those animals purge sand immediately
>>> themselves. Sand is very irritating to their soft bodies.
>>>
>>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>>> subject. Especially the using of cornmeal. Seriously? lol!
>>
>> I've eaten more clams than I can count, raw on the half shell, none
>> were purged,
>
>How could you tell?
>
>Did you go back in the kitchen and verify they weren't being soaked and
>purged first?

You've obviously never been to a real clam bar, certainly not
Nathan's... clams are deliverd directly by the clammers, bushels as
fast as they could and put directly on ice, there's no cornmeal, NONE!
What you're saying would be laughable were it not so sad... a dozen
pros could barely shuck fast enough to keep up with demand... if you
ever saw Nathan's fressers you'd understand... they could barely keep
up with the dawgs. There are probably more fabulous clam bars in Noo
Yawk, from Coney Island to Montauk Point, than anywhere on the planet,
and I've sampled them all... Fire Island has wall to wall clam bars.
If Gary really wanted a woman all he has to do is go to a clam bar and
and start slurping. LOL

>> none contained even one grain of sand,
>
>Then they were very likely purged.
>
>> but occasionally a
>> lemon pit would escape. My favorite clam bar was Nathan's Famous,
>> Coney Island... clams were always fresh, they shucked 24/7, shucked to
>> order right before your eyes.
>
>And most likely PURGED first, really.
>
>http://www.nytimes.com/2010/07/14/di...note.html?_r=0
>
>But at their best, firm and saline and fresh, clams can make oysters
>seem phlegmy. This is particularly true in summer months, when oysters
>spawn and seem to grow slack in the process. A clam can be better than
>any cold piece of shrimp, any lobster meat, any snowy Alaskan king crab
>leg sent 4,000 miles in a frozen coffin.
>
>This is true even at grim old Nathan’s itself, the Coney Island flagship
>of the storied hot dog brand, where the shuckers move fast at $6.75 for
>a half-dozen and do so all day long, below posted calorie information
>(40 to 90 calories per plate, depending on your intake of oyster
>crackers and cocktail sauce).
>
>Taking a platter of Nathan’s clams to the street as screams pour down
>from the Wonder Wheel ride next door is a kind of urban magic trick,
>transforming overcrowded Brooklyn into a beach-town paradise,
>Springsteen’s Little Eden, right in Kings County.
>
>...
>
>Out on the water drift clam boats, men raking littlenecks and
>cherrystones out of Horseshoe Cove that they’ll sell to Brooks Seafood
>in Sea Bright, “home of the sand free clean water clam.” (Like many clam
>dealers, Brooks puts its clams in large tanks before sale and runs
>sterilized salt water through them for 72 hours, cleaning them both of
>sand and, the company says, “potential pathogens.”)
>
>
>https://www.youtube.com/watch?v=zEcEKoY3Alw
>
>Manila clams can be purged in a very specific way. Learn how to purge
>manila clams with help from a celebrity chef who trained at the Culinary
>Institute of America in this free video clip.
>
>https://www.youtube.com/watch?v=dfAQ4ZWt_T4
>
>???????????????????? - How to Remove Sand from Clams.

On 5/20/2016 6:46 PM, Brooklyn1 wrote:
xxxxxxxxxxxx
we should note the words of Jesus:

“…the mouth speaks what the heart is full of. A good man brings
good things out of the good stored up in him, and an evil man brings
evil things out of the evil stored up in him. But I tell you that
everyone will have to give account on the day of judgment for every
empty word they have spoken. For by your words you will be acquitted,
and by your words you will be condemned” (Matthew 12:34-37).

So we see that what comes out of our mouths is of far greater importance
than what goes in.

On 5/20/2016 7:46 PM, Brooklyn1 wrote:
> On Fri, 20 May 2016 14:34:16 -0600, Orographic > wrote:
>
>> On 5/20/2016 2:08 PM, Brooklyn1 wrote:
>>> On Fri, 20 May 2016 08:54:32 -0400, Gary > wrote:
>>>
>>>> Sqwertz wrote:
>>>>>
>>>>> Gary wrote:
>>>>>
>>>>>> Anyway, I'm stuck with them so I'll process them all. I'll have some
>>>>>> fresh fried clams this afternoon. The rest I'll open and freeze in
>>>>>> pint containers. They might be fine to fry later on after thawed but
>>>>>> regardless they will be perfect for making clam chowder in the future.
>>>>>
>>>>> Purge them with cornmeal while they're still active. Nothing worse
>>>>> than sandy clams. I'd rather have no clams than clams with even a
>>>>> grain of sand.
>>>>
>>>> I almost didn't answer this one. I just know it's going to set off an
>>>> argument that you always have to win. lol We could talk about this
>>>> more though without resorting to name calling. I can explain myself in
>>>> more detail.
>>>>
>>>> But wth?
>>>> You don't need to purge clams (or oysters). The "sand" you might get
>>>> is pieces of the fragile shell when opening them live with a knife. I
>>>> realize the internet is full of 'need to purge' info. Do you always
>>>> believe the internet? Ask any water man. Ask me. I've never (to my
>>>> recollection) gotten a piece of ingested sand in a clam or oyster. The
>>>> only clams I've ever eaten (other than from a restaurant) are ones
>>>> that I dig up myself or ones purchased from the Eastern Shore of
>>>> Virginia...fresh off the boat. Those animals purge sand immediately
>>>> themselves. Sand is very irritating to their soft bodies.
>>>>
>>>> I even looked on Snopes. Was surprised they didn't "myth bust" that
>>>> subject. Especially the using of cornmeal. Seriously? lol!
>>>
>>> I've eaten more clams than I can count, raw on the half shell, none
>>> were purged,
>>
>> How could you tell?
>>
>> Did you go back in the kitchen and verify they weren't being soaked and
>> purged first?
>
> You've obviously never been to a real clam bar, certainly not
> Nathan's... clams are deliverd directly by the clammers, bushels as
> fast as they could and put directly on ice, there's no cornmeal, NONE!

There does not have to be!

They can do the same purging in a salt water bath.

Do you even pay attention to what has been shared here?

> What you're saying would be laughable were it not so sad... a dozen
> pros could barely shuck fast enough to keep up with demand... if you
> ever saw Nathan's fressers you'd understand... they could barely keep
> up with the dawgs. There are probably more fabulous clam bars in Noo
> Yawk, from Coney Island to Montauk Point, than anywhere on the planet,
> and I've sampled them all... Fire Island has wall to wall clam bars.
> If Gary really wanted a woman all he has to do is go to a clam bar and
> and start slurping. LOL

That's just silly vodka talk.

>>> none contained even one grain of sand,
>>
>> Then they were very likely purged.
>>
>>> but occasionally a
>>> lemon pit would escape. My favorite clam bar was Nathan's Famous,
>>> Coney Island... clams were always fresh, they shucked 24/7, shucked to
>>> order right before your eyes.
>>
>> And most likely PURGED first, really.
>>
>> http://www.nytimes.com/2010/07/14/di...note.html?_r=0
>>
>> But at their best, firm and saline and fresh, clams can make oysters
>> seem phlegmy. This is particularly true in summer months, when oysters
>> spawn and seem to grow slack in the process. A clam can be better than
>> any cold piece of shrimp, any lobster meat, any snowy Alaskan king crab
>> leg sent 4,000 miles in a frozen coffin.
>>
>> This is true even at grim old Nathan’s itself, the Coney Island flagship
>> of the storied hot dog brand, where the shuckers move fast at $6.75 for
>> a half-dozen and do so all day long, below posted calorie information
>> (40 to 90 calories per plate, depending on your intake of oyster
>> crackers and cocktail sauce).
>>
>> Taking a platter of Nathan’s clams to the street as screams pour down
>>from the Wonder Wheel ride next door is a kind of urban magic trick,
>> transforming overcrowded Brooklyn into a beach-town paradise,
>> Springsteen’s Little Eden, right in Kings County.
>>
>> ...
>>
>> Out on the water drift clam boats, men raking littlenecks and
>> cherrystones out of Horseshoe Cove that they’ll sell to Brooks Seafood
>> in Sea Bright, “home of the sand free clean water clam.” (Like many clam
>> dealers, Brooks puts its clams in large tanks before sale and runs
>> sterilized salt water through them for 72 hours, cleaning them both of
>> sand and, the company says, “potential pathogens.”)
>>
>>
>> https://www.youtube.com/watch?v=zEcEKoY3Alw
>>
>> Manila clams can be purged in a very specific way. Learn how to purge
>> manila clams with help from a celebrity chef who trained at the Culinary
>> Institute of America in this free video clip.
>>
>> https://www.youtube.com/watch?v=dfAQ4ZWt_T4
>>
>> ???????????????????? - How to Remove Sand from Clams.

On 5/20/2016 8:48 PM, Orographic wrote:
**** you straight to HELL

Brooklyn1 wrote:
>
> If Gary really wanted a woman all he has to do is go to a clam bar and
> and start slurping. LOL

If Gary really wanted a woman he would have had one years ago.
Been there, done that. :-D