Continue cutting your parsley until it’s in small, manageable pieces. You can also use kitchen scissors to cut your parsley pieces or rip them apart with your hands. However, these options won’t give you clean cuts.
To finely mince garlic, you must cut your cloves into very small pieces. Rest your knuckles against each clove piece to hold them in place. Keep a slight bend in your knuckles—the knife should rest against the cloves and create a gap between the garlic and your fingertips.
If you notice open clams, tap them on a firm, flat surface. If they don’t close, the meat is no longer good and you should throw them away.
Be careful not to burn or overcook your garlic—this will add a bitter taste to the dish. If you overcook it by accident, throw everything away, wipe the skillet with a paper towel, and start over.
You should notice small to medium bubbles in your mixture when it begins to boil.
Remove the lid every minute or so to check on the wine. Always boil your wine—it removes the alcohol from it.
Be sure to turn your clams around with tongs every now and then to ensure even heat distribution within the shells.
Use a measuring cup to portion out enough wine. For this recipe, you’re using 3 dozen clams, so 3 cups (0. 71 L) is necessary.
When clam shells open, it’s a sign that they’re done cooking. Clams that have not opened either aren’t cooked well enough or have gone bad. Signs of bad clams include damaged shells, a foul odor, and shriveled or discolored meat. Don’t cook your clams for too long—they will become tough and unpleasant to eat.
If you cooked pasta to go with your clams, place your clams and parsley on top.
Keep your clams at 33 °F (1 °C). Anything between 35 to 40 °F (2 to 4 °C) will likely spoil them. For the best results, store your clams with some seaweed to mimic their natural environment.
