- Clams - Pacific Seafood
These “steamer” clams are often steamed and eaten from the shell with butter and garlic They can also be included in pastas or chowders The common hard clam on the East Coast is eaten similarly, and is called by many different names: littleneck, topneck, and cherrystone to name a few
- What Are Steamers? Discover Clam Varieties and Recipes - Greatist
Further confusing things, Pacific littlenecks are sometimes called steamer clams on the west coast; they take longer to cook than Mercenaria mercenaria, but otherwise can be prepared in the
- 10 Different Types Of Clams And How To Serve Them
These clams are also referred to as steamers, which hints at the ideal preparation technique After steaming, the clams are served with hot water (for cleaning) and clarified butter (for
- What is the difference between Little Neck clams and steamers?
Soft-shell clams—a misnomer because their shells aren't soft at all—have a small necklike siphon sticking out between their shells They're also known as steamers
- A Guide to Clam Types and What to Do With Them - Serious Eats
Also known by its Japanese name, asari, this is what many on the West Coast know as a steamer clam, and is one of the most widely cultivated clams in the world
- All the Different Types of Clams - American Oceans
Steamers or steamer clams are also known as long-neck clams and are a variety of soft-shell clams They are oval and have distinctive long dark necks These clams are delicate and tender, with a sweet and salty flavor You can find them in the Atlantic Ocean and the east coast of Canada
- Types, Varieties, and Cooking Suggestions for Clams
Soft-shell clams, commonly called steamers or Ipswich clams, are the species Mya arenaria You can tell them from hard clams by their lighter-colored, more oblong shells, which are also quite brittle and thus require some care when handling
- Clam Species Guide - Marx Foods
Extremely large, geoduck clams are unique to the coast of the American Pacific Northwest and Western Canada They are considered a delicacy in Japan and some other parts of Asia
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