Earlier in the season, which begins in winter, the tenderness works well in ceviche, but later in the season they still fry up without getting rubbery. They live alongside Manila clams and share many of their characteristics, including cooking styles, though they take three times as long to cook.). Quahogs are graded by size, with the different grades having different traditional names: A great choice for any dish where you want to serve whole clams. When compared to Atlantic Razor Clams, the larger Pacific razor clam looks more like a stretched/elongated regular clam. The meaty Pacific razor clam grows all along the entire West Coast, even up to Alaska, providing ample supply for the booming export industry, enthusiastic recreational diggers, and a small domestic commercial harvest. The FDA bans importation of blood clams from Southeast Asia, as their low-oxygen environments can make them carriers of diseases like hepatitis and typhoid. From smallest to largest, generally, countneck, littleneck, topneck, cherrystone, and chowder all describe different widths of the clam—and the word "quahog" itself is sometimes used specifically to describe chowder clams.
Once purged, or if you choose to take a chance and trust your fishmonger’s purging abilities, cover them in a wet towel in your fridge and try to eat them as soon as possible, as they deteriorate rapidly after harvest.
Comments can take a minute to appear—please be patient! On the East Coast, the quahog is queen, shucked and swimming in its own brine on ice at raw bars, stewed in chowders, baked in the shell, steamed in a wine-rich broth, or made into a sauce that gets tossed with linguine. Unlike East Coast steamers, though, these are hard-shell clams, perhaps the smallest and sweetest you’ll find on a table in the US. Clams are shellfish that make up an important part of the web of life that keeps the seas functioning, both as filter feeders and as a food source for many different animals. They are a hard-shell variety with ridges and are prized for their cleaner, sweeter flavor. [7] All clams have two calcareous shells or valves joined near a hinge with a flexible ligament and all are filter feeders. Extremely large, geoduck clams are unique to the coast of the American Pacific Northwest and Western Canada. This will help keep your clam dishes grit-free. While most fishmongers will purge clams for sale, purging them again in salted water to make sure will save you the extraordinary terrible-ness of biting into a gritty clam. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. Giant clams are members of the Subfamily Tridacninae, which consists of two genera: Hippopus and Tridacna. Their small size makes for a sweet, tender treat when raw on the half-shell, but, of course, with less meat than larger clams. You’ll find them along the New England coast, including near Ipswich, Massachusetts, whose name is often used to describe the species in general, even when grown further up the coast in Maine. The abundance of clams in this country means that most clams don’t cost too many clams, as it were, making them a quintessentially American food that is as affordable as it is accessible.
Subscribe to our newsletter to get the latest recipes and tips! Whether you’re buying or foraging for your clams, you want to look for shells without cracks or chips, make sure that the clams are free of "off" smells, and check that each specimen still has a little bit of spring in it—if you touch the clam, it should either open or close. They don’t have a traditional American use, but they are a standard ingredient in laksa, the essential seafood soup of Southeast Asia. Hugh Fearnley-Whittingstall describes the difference between clams and cockles as negligible on the beach, but in the kitchen, “Clams are posh. Four common species are kept in home aquaria. But commercial cockles tend to be rare in the US: Though they grow up and down the West Coast, in New England, and on the Gulf of Mexico, you’re more likely to see a canned, imported version from Spain or farmed New Zealand cockles in a grocery store than fresh ones from our shores. Many edible clams such as palourde clams are oval or triangular;[5] however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor.[6].
As Daniel has pointed out: "A shut-tight clam is, if anything, the most vigorous and lively one in the pot.”.
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