As an example of other possibilities, a vinegar marinade was prepared using adductor muscle stored in the centre's freezer. Two fresh clams were added to find out the effect on the mantle meat.
The recipe used was adapted from Kreuzer, 1984 (page 77).
Clam meat was boiled in fresh water for 30 minutes and then cooled rapidly under the tap.
One litre of white vinegar (5% acid strength, commercially available) was brought to the boil with 50g salt and some chili pepper and left boiling for some minutes.
Meanwhile, the cooked clam meat was cut in 0.5 cm thick slices and packed in clean glass jars.
The boiling vinegar mixture was poured over the meat and allowed to cool a little. The jars were shaken to exclude air bubbles and topped with more vinegar as necessary to cover the meat completely.
The jars were closed warm, left to cool and then stored in a domestic refrigerator to mature for several days.
No weights could be recorded as there happened to be a general power failure at the start of the experiment. No attempts where therefore made to analyse the results of this experiment.
The product was much appreciated by those who tasted it. It is a product certainly worth investigating further.
Note: Herbs and spices can be added to taste, the clams can be cooked in a stock or “court bouillon” instead of plain water, vegetables could be added. A similar product could also be made from smoked clam.
Warning: This is a house recipe and should not be used for commercial production without further experimentation. It was not checked if the pH is low enough in the matured product and certainly there would be a need for pasteurising the jars for safety. For further information, reference is made to the processing techniques for marinated mussels as given in McLay.
