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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.
The dish uses littlenecks or cherrystone clams. [4] Other basic ingredients include butter, peppers, bacon and garlic. [5] [6] Worcestershire sauce, salt and pepper, white wine, lemon juice, and shallots or onion are also used. [7]
Nutrition: (Per Order) Calories: 580 Fat: 38 g (Saturated Fat: 13 g) Sodium: 960 mg Carbs: 49 g (Fiber: 3 g) Protein: 15 g. Founded as a seafood and hamburger restaurant back in 1969, Captain D's ...
Palourde, or carpet-shell clams (Italian: vongole veraci; pl.), are used, or the small, Mediterranean wedge shell (Donax trunculus, also known as the Tellina or "bean clam"). Both types are also called arselle in Liguria and Tuscany. [1] In the United States, small cherrystone clams may be substituted. [2] [need quotation to verify]
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 ...
Venerid clams are characterized as bivalves with an external posterior ligament, usually a well demarcated anterior area known as the lunule, and three interlocking structures (called cardinal teeth) in the top of each valve; several of the subfamilies also have anterior lateral teeth, anterior to the cardinal teeth: one in the left valve, and ...
The North Myrtle Beach restaurant closed down in 2022. The Mexican restaurant plans to open in the space this year.
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; Fabes con almejas – a clam and bean stew that originated in the principality of Asturias in the 19th century as peasant fare. [4]
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