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Add the clams, cover and steam over high heat until they open, 5 to 7 minutes. Transfer the clams to a platter to cool. Preheat the broiler and position a rack 6 inches from the heat.
Nutrition: Linguine&Clams w/White Garlic Sauce (Per Order) Calories: 1,590 Fat: 88 g (Saturated Fat: 21 g, Trans Fat: 2 g) Sodium: 1,890 mg Carbs: 131 g (Fiber: 5 g, Sugar: 6 g) Protein: 70 g ...
[1] [2] These bivalves are similar to the soft-shell clams (Mya arenaria), but usually they are smaller. Moreover, their shells are less elongated. [1] Valves are rounded in the anterior end and truncated in the posterior end, with a large gape allowing the passage of an extensible siphon that can reach four times the length of the shell.
Cioppino – Fish stew originating in San Francisco, with Dungeness crab, clam, mussels, squid, scallops, shrimp, and/or fish; Crawfish pie – Louisiana dish; Curanto – typical food in Chilean gastronomy based on baking seafood underground; Espetada – Portuguese skewer dish that often uses squid or fish, especially monkfish
ADD broth and lemon juice to skillet; cook 3 min. or until reduced by half, stirring frequently with whisk. Add cream cheese; cook 1 min. or until melted, stirring constantly. Pour over fish.
Tresus nuttallii, common name the Pacific gaper, is a species of saltwater clam, a marine bivalve mollusk in the family Mactridae. [1] It also shares the common name horse clam with Tresus capax , a species which is similar in morphology and lifestyle.
Cellana exarata, common name the black-foot ʻopihi and Hawaiian blackfoot [1] is a species of edible true limpet, a marine gastropod mollusc in the family Nacellidae, one of the families of true limpets. ‘Opihi are significant in Hawaiian history where they have had many uses such as food, tools, and jewelry.
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