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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.
Molluscs are a large phylum of invertebrate animals, many of which have shells. Edible molluscs are harvested from saltwater, freshwater, and the land, and include numerous members of the classes Gastropoda (snails), Bivalvia (clams, scallops, oysters etc.), Cephalopoda (octopus and squid), and Polyplacophora (chitons).
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Leave clam in bottom shell but loosen the meat for easy eating. In a small pan over medium high heat, heat the olive oil. Throw in the onion, red pepper, garlic, chorizo, paprika, and cayenne.
Saxidomus gigantea is a large, edible saltwater clam, a marine bivalve mollusk in the family Veneridae, the venus clams. [2] It can be found along the western coast of North America, ranging from the Aleutian Islands to San Francisco Bay. Common names for this clam include butter clam, Washington clam, smooth Washington clam and money shell. [3]
A clam's shell consists of two (usually equal) valves, which are connected by a hinge joint and a ligament that can be internal or external. [6] The ligament provides tension to bring the valves apart, whilst one or two adductor muscles can contract to close the valves. Clams also have kidneys, a heart, a mouth, a stomach, and a nervous system.
Hancock Gourmet Lobster Co.’s Clam Chowder is 32 delicious ounces of chopped hard-shell clams, diced potatoes, and authenticity. Hancock Gourmet Lobster Co. The Clam Shack
The two species commonly known as horse clams inhabit the Pacific coast intertidal zones: the pacific gaper, T. nuttallii, more abundant south to California; and the fat gaper, T. capax, more abundant north to Alaska. Both have oval and chalky-white or yellow shells with patches of brown periostracum (leather-like skin) on the shell.