Seafood

Clams

If they’re open when you get them home- they’re dead. If you cook them and they stay closed- they’re dead. DON’T EAT THEM.

The smaller the better A.K.A they’re sweeter.

For all mollusks (clams, muscles, snails, oysters, …) you want to eat them as soon as they open if not they’ll get chewy. The alternative is to cook the shit out of them for an hour or two in a stew or chowder but you don’t want an in-betweener.


Shrimps

To increase flavor of the shrimp: Create a brine by boiling a pot of water, mixing in salt until diluted and some crushed garlic. Add ice cubes to the water so that the water is cool and doesn’t cook the shrimp. Dump in the shrimp and leave for around 30 min.

Shrimp and Lobster

The best way to cook shrimp and lobster is to bring a pot of water to a rolling boil. Remove it from the heat and drop in your tasty treats. The shrimp, depending on size should take 2-5 min. and the lobster closer to 15-20. Test one shrimp by cutting it open. If it's still too translucent, give it more time. Test the lobster by cutting into a claw. If the meat is runny, drop it back in keep on waiting.