Any odors of decomposition would be an indicator that the clam was dead. Probably not a good idea to eat such clams. Definitely unpleasant.
George
----- Original Message -----
From: "Rippen, Thomas E." <terippen@umes.edu>
Date: Tuesday, December 11, 2007 10:35 am
Subject: RE: non opening cooked clams
To: Don Disraeli <don@kanaloa.com>
Cc: seafood <seafood@ucdavis.edu>
> Hi Don,
> I do not know the answer to your question but the assumption that such
> clams were dead at time of cooking is not always true. Usually the
> adductor muscle attachment sites release from the shell when denatured
> during cooking but not always. Can anyone explain this?
> Tom
>
> Thomas E. Rippen
> Seafood Technology Specialist
> Sea Grant Extension Program
> Center for Food Science and Technology
> University of Maryland Eastern Shore
> Princess Anne, MD 21853
> 410-651-6636
> 410-651-8498 fax
> terippen@umes.edu
>
> -----Original Message-----
> From: owner-seafood@ucdavis.edu [ On
> Behalf Of Don Disraeli
> Sent: Monday, December 10, 2007 4:28 PM
> Cc: 'seafood'
> Subject: non opening cooked clams
>
> Can anyone tell me what is the matter with a clam (if there is something
> wrong other than it is being obstinate) that refuses to open after it
> has
> been cooked sufficiently?
>
> Donald J. Disraeli
>
>
>
>
This archive was generated by hypermail 2b29 : Tue Dec 11 2007 - 12:30:47 PST