Using your fingers, spread the fan's "blades" as large as you'd like the fan to go. Place the fan either on or next to plate for display. Unlike the standing fan, this fan displays lying down.
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One-sentence summary -- Ready the fan for display.


Rinse the fresh clams with cold running water to wash away any sand or grit. You may have to rub the shells with your fingers to get them completely clean.  Look over the clams before you cook them. If any of the shells are open while they are still raw, discard those; this means they are not fresh. Some types of clams may take a little longer to cook. Gauge whether they are ready by checking their shells. Bring 2 cups of water to a boil in a large soup pot or dutch oven. Add the clams and place a lid on the pot. Cook the clams for 5 minutes, uncover the pot and stir the clams, then replace the lid and cook for another 5 minutes. The clams are finished cooking when their shells are open. Remove the clams from the pot and set them aside in a bowl. Strain the broth that is left behind through a piece of cheesecloth or a fine-mesh strainer to remove any last bits of sand. You should be left with at least 2 1/2 cups of clam broth. If you need more, add water to bring it to that quantity. When the clams are cool, take them out of their shells. Lay them on a cutting board and roughly chop them until they are bite-sized. Set them aside to add to the chowder later.
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One-sentence summary -- Wash the clams. Cook the clams. Strain the broth. Finish preparing the clams.


Electric and hand-operated grain mills are the probably your best options since they’ll allow you the greatest degree of control for your effort. Note that hand-operated grain mills may require considerable strength to use, especially when grinding something as large and coarse as corn. Purchase a grain mill at a large hardware store or through a major online retailer. If you don’t have an actual grain mill, high-powered blenders (Blendtec, Vitamix, etc.) may also work. Standard blenders are not strong enough to grind up dehydrated corn, and you should avoid using one for this process. For preparing small amounts of cornmeal, you could also use a mortar and pestle, spice grinder, or coffee grinder.
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One-sentence summary -- Obtain a grain mill for grinding large amounts of corn. Purchase an electronic grinder for preparing smaller batches.


The foil is going to be your key to keeping the burrito from falling apart while you eat it. The tortilla alone may not be wrapped tightly enough to hold all the ingredients in. While it is still wrapped in the foil, stand the burrito up on one end so that it is perpendicular to the table. A well-wrapped burrito should be able to stand up on its own, but this is not necessary for your enjoyment. Open the foil at the top end. Peel around the burrito like you are unwrapping a roll of lifesavers candy, but do not completely unwrap it. Tear off the loose piece of foil and set it aside. The remaining foil will secure the bottom of the burrito maintain its structural integrity as you eat it. If you do end up completely unwrapping the burrito you can try to use the foil as a holder by rewrapping some of it around the bottom. Grab your burrito with both hands to keep it stable. If you're not in a fancy restaurant, you can keep the burrito on the table and lean in to bite it in the early stages. Eventually you’ll have to lift it to your mouth.  When lifting it from the table to bite, keep it in both hands. Don’t squeeze the burrito too tightly. You run the risk of puncturing the tortilla. Most burritos are too big for you to be able to fit its entire girth in your mouth without choking. Your best bet is to start off at one of the corners. Biting the burrito in the middle will just cause the contents to spill out. Take even bites working to keep the top of the burrito level. Every second you hold the burrito suspended above the table you run the risk of it falling apart. The foil will do its job, but while you’re chewing, it’s best to set the burrito back down. Keep your hands on it to prevent it from falling over. As you make your way further down the burrito, being sure to keep the bites even, tear off about an inch more of the foil and set it aside.
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One-sentence summary --
Don’t unwrap the whole burrito. Stand the burrito upright. Peel the foil down about an inch or two. Use two hands. Take a bite from one of the corners. Work your way across. Rest the end of the burrito back on the table. Peel back more of the foil.