More about "types of clams in ri food"
TYPES OF CLAMS: GUIDE WITH GRAPHIC AND CLAM NAMES
From realsimple.com
Author Heath GoldmanPublished Jun 27, 2016Estimated Reading Time 2 mins
- Hard Shell Clams. Taste/texture: mild, sweet, and briny. Best served: raw on the half shell; cut up in chowder; or stuffed. Helpful tip: Varieties include littlenecks, top necks, cherrystones, and chowders.
- Soft Shell Clams (Steamers) Taste/texture: sweet and slightly salty, with tender bellies. Best served: steamed and dipped in butter. Helpful tip: Soak them in salted water to purge grit.
- Cockles. Taste/texture: slightly sweet and delicate. Best served: in sauces and pastas. Helpful tip: Cockles cook quickly; remove from heat the second they open.
- Manila Clams. Taste/texture: extra salty and briny. Best served: in sauces and pastas; steamed. Helpful tip: These make a pretty presentation steamed; the interior of the shells are rimmed with deep purple.
- Surf Clams. Taste/texture: mild, sweet, and chewy—almost tough, so never eaten raw. Best served: fried. Helpful tip: Surf clams are almost always sold in cans.
- Razor Clams. Taste/texture: mild and meaty. Best served: steamed; broiled; chopped in salads. Helpful tip: Razors can be hard to find and difficult to clean; order them when you eat out.
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From magazine.northeast.aaa.com
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From thespruceeats.com
Estimated Reading Time 5 mins
- Types of Clams. Like so much seafood, clams have a lot of names that can be confusing. The same species can have different names depending on their size, for example.
- Hard-Shell, Quahog, and Round. Hard-shell clams (Mercenaria mercenaria) go by many names. Littlenecks, topnecks, cherrystones, chowders—they are all the same clam, just different sizes (listed from smallest to biggest).
- Soft-Shell. Soft-shell clams, commonly called steamers or Ipswich clams, are the species Mya arenaria. You can tell them from hard clams by their lighter-colored, more oblong shells, which are also quite brittle and thus require some care when handling.
- Manila. Manila clams (Venerupis philippinarum) are, like Atlantic soft-shell clams, often called "steamers," since steaming them and pulling them from their shells to dip them in melted butter is a popular way to eat them.
- Razor and Pacific. Razor clams (Siliqua patula) are a local favorite in Oregon and Washington. They have long, thin shells and plant themselves in the sand vertically.
- Razor, Atlantic Jackknife, and Bamboo. Sometimes also called razor clams like those that grow on the West Coast of North America, Atlantic jackknife clams (Ensis directus) are long and skinny and burrow vertically into intertidal beach areas.
- Geoduck. Geoducks (Panopea abrupta or Panopea generosa) are huge. Just huge. Pretty freakish, actually. To give you an idea of how big, the Chinese name for them translates as "elephant trunk clam."
- Ocean Quahog. Ocean quahogs (Arctica islandica) are distinct from the common hard-shell clams often called quahogs on the East Coast. They are also known as black clams, mahogany clams, or black quahogs.
- Surf, Bar, and Skimmers. Surf clams (Spisula solida) live on the Eastern Seaboard of the U.S. and Canada from South Carolina up to Nova Scotia. Beach-goers on the Atlantic coast know the shells well—the surf tends to bring them to shore.
- Donax, Bean, Tellines, and Coquinas. These small clams (Donax trunculus) have a distinctive triangular shape and are popular in Europe. They can be steamed and eaten plain, but their small size and gentle flavor make them perfect for tossing with pasta or stirring into a risotto.
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