5种方法来烹饪蛤蜊-生活小百科

1800克鲜蛤
1杯（250毫升）的白葡萄酒
4茶匙（20毫升）蒜末
4汤匙（60毫升）黄油

油炸

1800克鲜蛤，去壳
1/2杯（125毫升）牛奶
1/2杯（125毫升）凉开水
1/2茶匙（2.5毫升），盐
3/4杯（175毫升）细磨黄色玉米粉
1/3杯（80毫升）多用面粉
1/4茶匙（1.25毫升）洋葱粉
烹饪油

平底锅油炒

1800克鲜蛤，去壳
4汤匙（60毫升），黄油或食用油

烧烤

1800克鲜蛤
融化的黄油（可选）
柠檬片（可选）

烘焙

1350克鲜蛤
1杯（250毫升）玉米面
2汤匙（30ml）中的盐
3杯（750毫升）面包屑
1/2杯（125毫升）磨碎的干酪
2个柠檬，调味并榨汁
1汤匙（15毫升）切碎的大蒜
2汤匙（30毫升）香蒜
1/2杯（125毫升）新鲜香菜叶，切碎
1/2杯（125毫升）橄榄油
115克澄清或无盐黄油

步骤

方法 1 的 5:

蒸

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在一个大锅里融化黄油。用中火预热平底锅，加入黄油。
- 在黄油融化过程中不断倾斜平底锅，使整个底部被黄油覆盖。
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先烹饪大蒜。加入蒜末，用耐热锅铲不断搅拌，直到大蒜变成浅棕色或棕褐色。
- 不要让大蒜变黑和烧焦。如果大蒜被烧焦，要扔掉它。并在重新制作之前清洗黄油锅。
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把蛤蜊放到锅里。把蛤蜊单层倒入平底锅底部，并不断搅拌，直到蛤蜊都涂上大蒜黄油。
- 你需要分批来煮蛤蜊。不要让蛤蜊堆叠在锅的顶部，因为这样做会难以将底部的蛤蜊搅拌上来。
  
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- 蛤蜊要经过搅拌和涂层，这有助于确保均匀加热
  
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加入葡萄酒。每一打蛤蜊加入约1/4杯（60毫升）白葡萄酒。
- 葡萄酒将给蛤蜊增添风味，但更重要的是，它可以产生大量煮熟肉类并打开壳类所需的蒸汽。同时它也降低了平底锅的热量。
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盖上锅盖煮。在蛤蜊去壳前，煮4分钟左右。蛤蜊去壳后就完成啦。
- 当蛤蜊完全煮熟后才能去壳。
  
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- 如果有的蛤蜊的壳没有打开，取出已经开壳的，将未开壳的继续煮1到2分钟。如果壳仍旧打不开，就扔掉它们吧，因为它们可能是坏的。
  
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- 避免过度烹煮，因为这样会导致蛤蜊肉变得坚韧。
  
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趁热食用。把蛤蜊装盘，并立即食用。
- 把蛤蜊被打开时会产生蛤蜊汁。你可以用蛤蜊汁来配蛤蜊、新鲜面包或其它面食食用。

方法 2 的 5:

油炸

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蛤蜊去壳。如果这些蛤仍然包裹在它们的壳中，炸之前先去壳。
- 将蛤蜊放在冰箱中冷冻五分钟，这样蛤蜊肉会从壳中分离。
- 一只手握住蛤蜊，将外壳转向手掌方向。
  
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- 将钝刀插入外壳中间。并绕着外壳来切，直到切开壳轴打开外壳。
  
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- 用刀在蛤蜊肉和外壳顶部和底部滑动来把蛤蜊肉取出。
  
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让蛤蜊泡在牛奶、水和盐中。将牛奶、水和盐置于一个大碗里，直到充分混合。将蛤蜊泡在这种混合物中，冷藏2〜4小时。
- 蛤经过浸泡会从牛奶、水和盐中吸收一些水分和香味。
- 如果你时间比较紧，可以将浸泡时间减少到20或30分钟。这虽然不够好，但你仍然可以制作并烹饪蛤蜊。
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将两种面粉和洋葱粉混合。将多用面粉、玉米粉和洋葱粉混合装在浅底盘中，搅拌它们直到彻底混合。
- 在浸泡时间快结束，你即将准备把蛤蜊拿出冰箱时再进行这一步。
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捞出浸泡中的蛤蜊。把蛤蜊从混合牛奶中捞出来后，让每个蛤稍微沥干。然后，将蛤蜊放入面粉混合物中，直到全部涂满面粉后再捞出来。
- 沥干蛤蜊。只需将每只蛤蜊放在碗的上方大约30秒或直到你看不到有液体滴落即可。
  
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- 你可以用手指或钳子捞出蛤蜊。
  
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在深底锅里把油加热。在深底锅中填入油，油量应稍微少于锅容量的二分之一为好。用中火在炉子上加热，使油温达到大约365华氏度（摄氏185度）。
- 使用糖果温度计监测温度。
- 油炸锅也可以用来代替沉重的煮锅。
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油炸包裹面粉的蛤蜊。将几个蛤蜊放入热油锅，直到它们变成金黄色。这应该大致需要3分钟。
- 一次只炸几只蛤蜊。加入过多会使油的温度急剧下降。
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沥干并装盘。使用具有耐热性的漏勺将炸好的蛤蜊从热油中捞出。用几层干净的纸巾沥干蛤蜊并装盘。
- 你可以用盐、胡椒、柠檬片或塔塔酱来给蛤蜊调料。
  
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方法 3 的 5:

平底锅油炒

蛤蜊去壳。如果蛤蜊仍是完整的，将它们的壳去除。。
- 将蛤蜊放置冰柜冷冻五分钟，直到蛤蜊肉脱离壳为止。
  
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- 一只手握住蛤蜊，将外壳朝向你的手掌，向壳内插入一个钝刀。沿着壳向四周切动，直到切断壳轴。用你的手指打开蛤蜊壳。
  
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- 在蛤蜊肉与壳体顶部和底部之间滑动小刀，将肉放到一个单独的盘中并丢弃贝壳。
  
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把黄油在一个大煎锅中加热。用中火预热在平底煎锅。一两分钟后，加入黄油或食用油。
- 根据需要，转动并倾斜煎锅，使黄油均匀涂在整个底面。
  
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放入蛤蜊肉，翻炒。逐渐将蛤蜊肉加入融化的黄油中，烹制2〜3分钟，直至其略微焦黄。
- 分批烹制蛤蜊肉，不要一次加入过多数量的蛤蜊，只能在锅内平铺一层。一次不要在油锅中堆放过多的蛤蜊，否则将没法将蛤蜊烹制好。
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趁热装盘。将烹制好的蛤蜊装入盘中，配上融化的黄油、盐、胡椒或其它所需的调料。

方法 4 的 5:

烤

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准备并预热烧烤架。用铝箔覆盖烤架，并用刀子刺穿箔纸来制作小孔。将烤架加热到中高温。
- 用铝箔覆盖烧烤炉，这样能防止更多的蛤蜊汁泄漏出来。当然如果你不想使用箔纸也是可以的。
- 如果使用燃气烧烤炉，将所有炉子预热搭配中高温度。
- 如果使用木炭烧烤，将煤单层铺在格栅底部。点火，让火焰持续燃烧直到煤炭的顶部开始形成白灰。
- 使用烤箱手套，重新调整烧烤架，使其位于煤层或火焰上方10到15厘米以上。
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将蛤蜊排列在烤架上。将蛤蜊单层平铺在烧烤架上。
- 不要将蛤蜊在架子上堆放多层。否则最顶层的蛤蜊将不能吸收到足够的热量，同时底层的蛤蜊因上层压力过重将无法开壳。
- 如有必要，分批烤蛤蜊。
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将蛤蜊烤至蛤蜊壳打开为止。在烧烤架上烹制蛤蜊5〜10分钟，无需转动或翻转。只要它们的外壳打开就可以取下蛤蜊。
- 扔掉任何不能打开的蛤蜊，因为这些可能已经坏了，食用起来不安全。
- 蛤蜊壳打开时，它们将会释放出蛤蜊汁。如果可能的话，收集这些蛤蜊汁，可以配旁边的蛤蜊吃。
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趁热食用。将这些蛤蜊装盘，配上蛤蜊汁、柠檬片和融化的黄油食用。

方法 5 的 5:

烘焙

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将烤箱预热到华氏350度（摄氏177度）。将铝箔衬在准备的烤盘上。
- 铝箔不是绝对必要的，但它有助于防止烤盘燃烧或变得粘糊糊的。
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浸泡蛤蜊。将蛤蜊放在水桶里，用足够的水来覆盖它们。在烤箱预热期间，将蛤蜊拌入玉米面和食盐。
- 浸泡蛤蜊，以这种方式使蛤蜊壳与肉分离。
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准备填料。将面包屑、巴马干酪、柠檬汁、柠檬皮、香蒜酱、香菜和橄榄油混合在碗里。加入液体黄油或融化的黄油，充分混合直到粘润为止。
- 填料应该是湿润的，而不应该被淋漓或浸泡。
  
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- 仅在必要时加入剩余的黄油，一次加入1汤匙（15毫升），以避免过度浸泡拌料。
  
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将每个蛤蜊塞上填料。从水中取出蛤蜊，用手指抠开它们。将足够的拌料完全覆盖蛤蜊肉上。
- 如果不能用手指打开蛤蜊，用钝刀在两个半壳间滑动，围绕周边来切，直到松开为止。
  
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- 将填充好的蛤蜊放在准备的烤盘上。
  
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烘烤12分钟。将蛤蜊在预热好的烤箱里烘焙，直至其变成金黄色。
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趁热食用。从烤箱中取出烘焙好的蛤蜊，并将它们放到盘子里。