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A quahog is an edible clam. In a 2007 interview with The New York Times, producer and writer Danny Smith stated: "When we first started doing the show, Fox wanted us to make the show specific to one town or region. I remember turning to Seth and saying, 'Oh, man, Rhode Island. It has to be Rhode Island. '" For Smith, the town had to be fictional.
According to the Rhode Island Department of Environmental Management, the biggest quahog caught locally was found four years ago. Cooper Monaco, then 11 years old, of Wakefield, was quahogging in ...
A Rhode Island Saltwater Anglers Association (RISAA) ‘Digging Clams’ seminar will take place Monday, June 24, at 7 p.m. at the West Warwick Elks Lodge, 60 Clyde St., West Warwick. (Food will ...
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An old quahog shell that has been bored (producing Entobia) and encrusted after the death of the clam. Western Atlantic Ocean: Hard clams are quite common throughout New England, north into Canada, and all down the Eastern seaboard of the United States to Florida; but they are particularly abundant between Cape Cod and New Jersey, where seeding and harvesting them is an important commercial ...
The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as ...
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Stuffed clams. Stuffed clams (or stuffies) are popular in New England, especially in Rhode Island, and consist of a breadcrumb and minced clam mixture that is baked on the half shell of a quahog hard shell clam.