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Leukoma staminea, commonly known as the Pacific littleneck clam, the littleneck clam, the rock cockle, the hardshell clam, the Tomales Bay cockle, the rock clam or the ribbed carpet shell, [2] is a species of bivalve mollusc in the family Veneridae. [3]
They are served with the cooking broth and melted butter. [4] [5] The clam is given a few quick dips in broth to remove any lingering sand before being dipped in melted butter and eaten. [12] Steamers can be held by the siphon or "neck" when eaten. The covering of black skin is pulled away and removed as the clams are ingested. [13]
The cooking time and method for your clams will vary depending on the individual recipe and the size of your shellfish. But the best way to tell that a clam is fully cooked is by the opening of ...
"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 ...
Most clam chowder soups are made of the following ingredients: Bacon or salt pork. Butter. Celery. Clams like cherrystone, chowder, and littleneck. Clam broth. Heavy cream (or cream or whole milk ...
It’s made with a combination of breadcrumbs, melted butter, Parmesan, bacon bits, oregano, garlic, onion, parsley, bell pepper and canned clams. Top each clam with the crisp, briny topping and ...
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Austrovenus stutchburyi, common name the New Zealand cockle or New Zealand little neck clam, is an edible saltwater clam, a marine bivalve mollusc in the family Veneridae, the Venus clams. Its Māori name is tuangi (North Island) or tuaki (South Island).