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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]
Clam liquor, also called clam extract, is a liquid extracted during cooking and opening of clams. Without dilution, it is called clam broth, and when concentrated by evaporation is called clam nectar. It may be canned in all these forms or used to fill up canned clam meat. [1]
12 - 18 Cherry Stone Clams, scrubbed clean (more or less if using a different variety), reserve the juice; 4 tbsp olive oil; 1 / 2 red onion, minced; 1 / 2 red bell pepper, minced; 4 garlic cloves ...
An old quahog shell that has been bored (producing Entobia) and encrusted after the death of the clam. Hard clams are quite common throughout New England, north into Canada, and all down the Eastern seaboard of the United States to Florida; but they are particularly abundant between Cape Cod and New Jersey, where seeding and harvesting them is an important commercial form of aquaculture.
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These toxins cannot be eliminated by the traditional cleansing of shellfish in clean water or by cooking, and can be responsible for complex human health problems: respiratory ailments, skin rashes, even paralysis, etc., such as it is known now to have occurred in New Orleans, associated with the contact or ingestion of severely contaminated ...
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Providing the right environment. Providing birds with a safe and warm space is just as vital as extra food at this time of year. "Robins often use nest boxes as roosting sites during the winter ...
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