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Most of the time, store-bought clams will have already received a quick clean. But if you plan to include the shells in your finished dish, it’s worth giving them a little extra TLC. A good ...
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). Many species of molluscs are eaten worldwide, either cooked or raw.
However, the clam is a rude and demanding house guest. It hogs the shower, has pig stop Otis from winning a radio contest by hanging up the phone to keep the temperatures in the barn right, takes over the barn at bedtime and, to make matters worse, it reproduces many party-going clams overnight.
"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 ...
Snowstorm Pantry Staples. This list is a mix of shelf-stable foods, quick snacks, and emergency rations that should last you a few days. Even during a power outage, you should be able to stay ...
Tridacna is a genus of large saltwater clams, marine bivalve molluscs in the subfamily Tridacninae, the giant clams. Many Tridacna species are threatened. They have heavy shells, fluted with 4 to 6 folds. The mantle is often brightly coloured. They inhabit shallow waters of coral reefs in warm seas of the Indo-Pacific region. [2]
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Store whole, in-shell eggs on the main shelves of your refrigerator, says Sarah Beth Tanner, recipe developer at Pete & Gerry's. Avoid the top shelf or the corners, where the cold air might ...