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The clambake or clam bake, also known as the New England clambake, is a traditional method of cooking seafood, such as lobster, mussels, crabs, scallops, soft-shell clams, and quahogs. The food is traditionally cooked by steaming the ingredients over layers of seaweed in a pit oven. The shellfish can be supplemented with vegetables, such as ...
In a large pot, bring the water to a boil. 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 ...
Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Type of meat pie 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
Meal: Fish & chips, clam chowder, cranberry juice, Boston cream pie. A steaming bowl of clam chowder, rich and creamy with tender clams and potatoes, is a must-have, embodying Massachusetts ...
Steamed clams. Steamed clams is a seafood dish consisting of clams cooked by steaming. In the United States, steamed clams are usually made with small soft-shell clams (Mya arenaria) called steamers, and sometimes with other shellfish [1] harvested and served along the East Coast and in New England. [2] Hard shell clams, sometimes known as ...
Season with pepper and a tiny bit of salt and add the wine. Let it bubble for a minute, then add the cannellini beans and parsley. Boil until the beans are hot through, and the last of the clams have popped open - not very long. Stir in the basil and serve immediately. Recipe courtesy of Bocca: Cookbook by Jacob Kenedy/Bloomsbury, 2011.
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Soft-shell clams can be eaten steamed, fried, or in clam chowder. "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 ...