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Dropping the Purple Varnish clams into a pot of boiling water is the best method to separate the clam meat from the clam shells. Fill a large pot half full with water and bring to a rolling boil. Drop the clams into the boiling water. The clams will immediately pop open. Remove the pot from the burner and pour the boiling water and clams into a colander in the kitchen sink. Immediately dump the clams into a cold water bath to stop them from cooking. Discard the clam shells or set them aside for use in the recipe for stuffed clams. Pull the gills and sipnon tube away from the clam's body and discard. The residual sand common to purple varnish clams is removed from the clam by discarding the siphon tubes. To clean the clam bodies, gently squeeze the clam bodies with your thumb and index finger to force the visceral material out of the clam's body. Use the tip of a paring knife to remove most of the remaining visceral material. Thoroughly was any of the remaining sand from the clams. The clams are ready to fry Tempura style. Position the cursor over the photo while clicking with the mouse to scroll through the photographs. The first photograph is of the dinner I cooked from my wife, Diane, Including fresh shucked oysters.

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