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Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Type of meat pie White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient Clam chowder – a well-known chowder soup; Jaecheop-guk – a clear Korean soup made with small freshwater clams
At any given time, you'll have about 500 items to choose from, plus about 15 daily chef's specials; copious seafood options include crab legs, oysters, shrimp, scallops, mussels and seafood laksa.
New England clam bake – also simply called a "clam bake" Clams oreganata – an Italian American seafood dish served most commonly as an appetizer; Clam sauce – used as a topping for pasta; Spaghetti alle vongole – Italian and Italian-American dish of spaghetti with clams; Steamed clams – Seafood dish consisting of clams
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 ...
Steamed clams. 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 ...
Soft-shell clams can be eaten steamed, fried, or in clam chowder. "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 ...
Mantou – a type of cloud-like steamed bread or bun popular in Northern China. [5] Steamed bread – produced and consumed all around the world Tingmo – a steamed bread in Tibetan cuisine. [6] Wotou – a type of steamed bread made from cornmeal in Northern China; Milk roll – a steamed bread roll originating in Blackpool, Lancashire [7]
Steamed foods, dishes that are typically or commonly prepared by the cooking method of steaming. Subcategories This category has the following 4 subcategories, out of 4 total.