- 1 portion steamed clams
- 1 portion broth or other dish
Reheat your broth, soup, pasta sauce, rice, or whatever dish you’re planning to add the clams into.
When the dish is hot enough (i.e. the broth is boiling or the pasta sauce is simmering), take it off the heat.
As soon as you take the dish off the heat, stir in your leftover clams and incorporate them into the dish.
The residual heat from your dish will be enough to heat the clams, but it won’t cook them any further so the texture won’t be affected.
Wait until the very last minute to put your clams in your heated dish. Putting the clams in too early will either mean they overcook, or they might absorb too much liquid and become mushy.Don’t add the dish back onto the heat once you add the clams because this will start to cook them, which you want to avoid.It’s best to use de-shelled clams in this method because the heat transfers through touch. If the clams are in their shells, the heat won’t transfer anywhere near as effectively.
Serving: 100g | Calories: 148kcal