Ads
related to: clam 2 tier steamer pot rack
Search results
Results From The WOW.Com Content Network
"Steamers" (steamed soft-shell clams) are an integral part of the New England clam bake, where they are served steamed whole in the shell, then pulled from the shell at the table, the neck skin is removed and then while holding the clam by the neck it is dipped, first in the clam broth in which they were cooked, to rinse away remaining sand ...
Steamed clams is a seafood dish consisting of clams cooked by steaming. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish [1] harvested and served along the East Coast and in New England. [2] Hard shell clams, sometimes known as quahogs, can
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 ...
For premium support please call: 800-290-4726 more ways to reach us
Native to the west coast of Canada and the northwest coast of the United States (primarily Washington and British Columbia), these marine bivalve mollusks are the largest burrowing clams in the world, weighing in at an average of 0.7 kilograms (1 + 1 ⁄ 2 lb) at maturity, but specimens weighing over 7 kilograms (15 lb) and as much as 2 metres (6 ft 7 in) in length are not unheard of.
The earliest yan steamer dating from about 5000 BC was unearthed in the Banpo site. [1] In the lower Yangzi River , zeng pots first appeared in the Hemudu culture (5000–4500 BC) and Liangzhu culture (3200–2000 BC) and were used to steam rice; yan steamers were also unearthed in several Liangzhu sites, including 3 found at the Chuodun and ...