Clam Varieties
There are over 2,000 varieties of clams
By Peggy Trowbridge Filippone, About.com Guide ...
Ipswich clam - steamers - longnecks
Hard-shelled clams can tolerate higher salinity than soft-shelled clams, and they are found in tidal areas along the east coast of North America, and even to depths of about sixty feet.
A thick and nourishing clam soup indigenous to the East coast. There are 2 types of clam chowder. New England chowder is made with clams, bacon (or salt pork), potatoes, milk or cream thickened with some flour.
A clam is a type of bivalve mollusk, found in both fresh and salt water.
New England Clam Chowder
Ingredients:
3 cups fish stock or water
1 cup dry white wine
8 pounds of clams
1/4 pound sliced bacon, cut in 1-inch pieces
3 medium onions, chopped
2 pounds of potatoes (about 3 medium sized), peeled and diced ...
Leek, smoked eel, whelk and clam pie
Try James Martin's version of a luxury fish pie. Homemade pastry is well worth the effort, but you can use ready-made if you're short of time.
Ingredients
For the rough puff pastry ...
clam knife = oyster knife = oyster shucker Substitutes: Microwave the oysters until they open (about 20 seconds) OR stem the oysters until they open (about 4 minutes)
cookie cutter Substitutes: wine glass OR empty can
knife ...
Clam fritters: See clam cakes
Clarified Butter: Butter is an emulsion of milk solids, milk fat and water. When butter is heated, this emulsion breaks and the parts separate.
Razor clam - A long, thin, razor-shaped clam, considered one of the most delicious of clams; eaten raw or cooked.
Recado - [Spanish] seasoning.
Recess cake tin - Sponge flan pan.
Clam Dip
Most Popular No Shell Fish Recipes
Pan-Seared Tilapia With Chile Lime Butter Handle ...
Boston Clam Chowder
Skip the annual "chowda" fest and make your own Boston clam chowder. From thick and creamy recipes to updated versions with fennel or sweet potatoes, these easy Boston clam chowder recipes put a new spin on seafood soups.
Herbed Clam Linguine
Herb gardeners will enjoy using fresh herbs to complement this dish of pasta and creamy clam sauce....
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8 ozs clam juice
1 lb salmon fillet (skinned and cut into 34-inch cubes)
6 cups watercress (trimmed, 2 bunches) ...
The hard clam or quahog. In coastal areas of New England, restaurants known as raw bars specialize in serving cherrystones served raw on an opened half-shell, usually with a cocktail sauce with horseradish, and often with lemon.
Microwave Clam Chowder is a microwave chowder recipe created of slices bacon cut into 1/2 inch pieces, chopped clams, diced peeled raw potatoes, chopped onion, all-purpose flour, milk divided, salt, pepper, butter or margarine, ...
Manhattan Clam Chowder:
Chowder made with quahog clams, tomatoes, onions, celery, and potatoes.
Manicotti: ...
Cherrystone Clam - clams 3 inches long.
Cherry Tomato - a small spherical tomato with a bright red or yellow skin; the yellow-skinned variety has a less acidic and blander flavor than the red-skinned variety.
praire: small clam
pralin: ground caramelized almonds
primeur: refers to early fresh fruits and vegetables ...
[Spanish] pinna clam.
Calorie Free:
A food containing less than 5 calories per serving.
Donax - type of Clam.
Dredge - an action that lightly coats food that is going to be pan fried or sautéed, with a fine film of flour, or cornstarch The coating helps to brown the food and provides a crisp surface.
Sure, we've all had clam chowder. Whether you prefer yours New England style in a thick creamy broth, or Manhattan style with chunks of tomatoes, clam chowder is an American original that is consumed all over the country.
Carefully cut the clam out of the bottom half of the shell.
Don't miss out on this delicacy of the sea. Use the tips detailed in this article to help you enjoy clams in the comfort of your own home!
Want more information? Try these: ...
clam A saltwater bivalve mollusk in many varieties, generally divided
into hard-shell (see quahog), which are eaten raw or cooked, and
soft-shell, usually eaten cooked.
Clamart, a la (Fr.) Garnished with peas.
Aka Miso Red soy bean paste Akagai Red clam Akami Lean tuna Ama Ebi Sweet shrimp. Usually served raw with deep-fried shrimp shells.
Abalone - A mollusk, related to a sea snail, similar in flavor to a clam. It may be cooked by various methods and is best suited to very long or very short cooking times.
telline: small, wedge-shaped clam (also known as haricot de mer), Donax denticulatas
terrine: glazed earthenware baking dish, usually deep and rectangular or oval in shape (also food cooked in such a dish)
thé: tea ...
chowder Most often thought of as clam chowder, but really is any thick and chunky soup.
churn The process of agitating cream until it separates into solids and liquids. The solid fat result is butter.
Marjoram is typically used in European cooking and is added to fish sauces, clam chowder, butter-based sauces, salads, tomato-based sauces, vinegar, mushroom sauces, and eggplant.
In a medium-sized stainless steel pot, add shallots, fish fumet and clam juice. Bring this mixture to a simmer and cook for 5 minutes. Add this mix to a blender and purée. Strain shallots from liquid and then return liquid to the blender.
Callo de hacha - [Spanish] pinna clam.
Calzone - [Italian} "trousers." A half-moon shaped pizza turnover, often served with sauce over the top rather than inside.
Camarónes (camarón) - [Spanish] shrimps; shrimp.
Vongole is a small species of clam popular throughout Italy. They are known as carpetshell clams here in Britain, while the French recognise them as palourde.
Littleneck: A Pacific coast clam, usually steamed. (Also known as manila clam.)
Low-fat milk: Milk containing less than 2 percent fat.
Lox: Salt-cured salmon.
Ecailler - To open an oyster, clam or mussel or to remove the scales from a fish.
Ecumer - Remove the fat and/or foam formed on the surface of a liquid using a ladle.
Quahog - The Native American name for the (East Coast) hard-shelled clam. Quahog is also sometimes used to describe very large clams.
Hokkigai (Japan): A surf clam served uncooked or can be steamed.
Hollandaise Sauce (French): Sauce made with butter, lemon juice, heavy cream, salt, and white pepper.
A thick soup containing potatoes and fish and sometimes tomatoes, e.g., clam chowder.
Clarify
To remove solid impurities from a liquid, traditionally used on butter and soup stocks, e.g., consommé-a clarified broth.
A thick, chunky seafood soup from North America, of which clam chowder is the best known.
Chuck and Blade
Cut of beef from the shoulder, ideal for casseroles and stews.
The recipe for seafood crepes begins with a bechamel sauce made with cream and clam broth.
Glossary - You Say Bechamel, I Say Veloute ...
Al Dente
Bain Marie
Baking Powder
Baking Soda ...
A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam. The size of an abalone ranges from a few inches to nearly 12 inches.
USDA Nutrition Facts ...
Celery Seed is useful for adding a celery flavor to foods when the "crunch" of celery is not desired. Stir some into clam, potato, or other creamy soups. Add a pinch to blue cheese dressings and spoon the dressing over ripe tomatoes.
The name probably was carried to the French Canadian coasts and traveled from there to New England (noted for its clam chowder) and then south.
History: For a detailed history of Chowder, check out Linda Stradley's History of Chowder, Clam Chowder/Fish Chowder.
In a good fritter, the taste of the primary ingredient should predominate and not be overwhelmed by the taste of the batter. New England clam cakes, Maryland crab cakes, and Philadelphia scrapple are essentially varieties of fritter.
The kedgeree, clam hash, eggs goldenrod, and blueberry pancakes are decent renditions, but we uncharacteristically forgive a few flaws in food quality for swashbuckling waterside character holding out in the midst of overpowering gentrification.
highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking. As opposed to other sausages, casing should be removed before cooking.
chowder Most often thought of as clam ...
 See also: Sauce, Cooking, Flavor, Vegetable, Cream
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