"jacqui{JB}" > wrote in message
...
> [cross-post snipped]
>
> "Dave Smith" > wrote in message
> ...
>
>> I have only done it once, but was supervised by
>> someone who did it a lot. The simple rule that he
>> taught be was to throw out any clam that was open
>> in the bag and to throw out any that didn't open when
>> cooked.
>
> *All* of the clams which may be open? Seems like you may be wasting a
> good few. Everything I've read indicates that giving the shell a tap
> should cause a live clam (or other shellfish, for that matter) to
> close its shell. If a tap doesn't generate a closed shell, then toss
> it. And definitely toss any which don't open when cooked.
>
> -j
>
>
Very true. If a clam (or mussel or scallop) is open, it definitely does not
mean it's dead. Give it a tap or shake, and if it doesn't close, THEN
discard it. After determining what's what, steam. Once shellfish have
opened, they are dead. Seconds longer will soften the muscle to open it
slightly further. Don't cook them until they're all open wide and then wait
to make sure. They'll be tough little molluscs. Chuck the ones that refuse
to open.

Scott.