Shoreside Express market orders are pre-paid online for curbside pickup. If you have any questions please call 440-951-6448. Hot orders take approximately 10 minutes and we will do the best to expedite in a timely fashion.

Download these washing and cooking tips here

 

Washing & Storing Clams

Our clams are from the ocean, a salt water environment, not freshwater. Clams that are purchased unwashed could use a rinse to get their systems working again. During rinsing the clam will naturally think that it is back in the water and will begin to process sand from their systems. Rinse don't soak your clams or they will weaken and become unfit to eat.

Wash your clams an hour before service and up to a couple of hours before, but don't wash today for tomorrow! 

Perhaps you purchased your clams washed and bagged - in which case there is no need for further processing.

Remember: a wide-open uncooked clam needs to be discarded. A closed or cracked clam is perfectly fine to eat but we always recommend eating your shellfish cooked. 

Always store your clams iced in a cool place, refrigerator, or cooler with proper drainage.


Clam Cooking Tips

 

Steamed Clams 

Remember that clams when steamed will generate extra water to the pot so use your best judgement when adding water.

Cook time will be about 20 minutes for just steamed clams. However you must have a high flame and keep your flame high until the steaming process is over. If your heat isn't high enough your clams won't open and we are not responsible for clams that don't open. So high flame and don't peek!

Find full clambake instructions here

 

Grilled Clams

We recommend placing loose clams on the grill for a real treat! You'll see them open within 5 minutes - just pull them off the grill as they pop open and pull them to the side until your whole batch is cooked. Toss them in butter and toasted breadcrumbs for an extra special treat and try them with a few oysters too! Shells off the grill are super hot so be careful and use the proper equipment.


Easy Grilled Clams with Vinegar Sauce

Download PDF

 

Ingredients

  • 2-4 dozen Littleneck Clams
  • 1/2 Cider Vinegar
  • 1 teaspoon Garlic, minced
  • 1/2 cup Green Onions, finely chopped
  • 1/4 cup Tomatoes, finely chopped
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper, fresh ground

Directions

  1. Combine vinegar, garlic, green onions, tomatoes, salt, and pepper in a small bowl. Serve as a dipping sauce for grilled clams.
  2. Place clams on grill about 4 inches from coals or gas flame. Close lid and roast for approximately 10. minutes or until clam shells open. Check every few minutes for clams that have popped open.
  3. Carefully remove the open clams and place in an aluminum pan, reserving the juices in the shell. 
  4. Serve clams in shells with melted garlic butter or vinegar sauce.
 

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7839 Enterprise Drive   |   Mentor, Ohio 44060   |   Phone: 440-951-6448

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