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Surf clams can take as little as three months to reach maturity off the New Jersey coast, or as long as four years off Nova Scotia, and can reach an age of 35 years. [4] A drawing showing clearly the lines of growth. The shells of surf clams show growth rings and can demonstrate changes in the environment of the individual.
Jackknife clam, cooked, valves open. The Atlantic jackknife clam, Ensis leei, [1] also known as the bamboo clam, American jackknife clam or razor clam, is a large edible marine bivalve mollusc found on the North American Atlantic coast, from Canada to South Carolina.
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.
Native to the west coast of Canada and the northwest coast of the United States (primarily Washington and British Columbia), these marine bivalve mollusks are the largest burrowing clams in the world, weighing in at an average of 0.7 kilograms (1 + 1 ⁄ 2 lb) at maturity, but specimens weighing over 7 kilograms (15 lb) and as much as 2 metres (6 ft 7 in) in length are not unheard of.
It is similar to the smaller Atlantic razor clam, Siliqua costata, which is found on the East Coast of the United States. The name razor clam is also used for the Atlantic jackknife clam, Ensis directus. The Atlantic jackknife clam's genus, Ensis, is different than the Pacific razor clam's genus, Siliqua.
Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into clam chowder, clams casino, clam cakes, or stuffies, or they can be cooked using hot rocks and seaweed in a New England clam bake. On the West Coast, they are an ingredient in making cioppino and local variants of ceviche. [22]
Donax variabilis, known by the common name coquina, is a species of small edible saltwater clam, a marine bivalve mollusc in the family Donacidae, the bean clams.It is a warm water species which occurs in shallow water on sandy beaches on the east coast of the United States and is also plentiful in Mayaro, Trinidad as well as the Caribbean coast of Venezuela.
"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 ...
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