JadziaDax

American Indians used parts of the shell from these bivalve mollusks (any soft-bodied mollusk, such as a clam, scallop, oyster or mussel, that has two shells hinged together by a strong muscle) to make wampum — beads used for barter, ornamental, ceremonial and spiritual purposes.

The two main varieties of clams are hard-shell and soft-shell. The hard-shell clams found on the East Coast (where they're also called by the Indian name, quahog) come in three sizes. The smallest are littleneck clams, which have a shell diameter less than 2 inches. Next comes the medium-sized cherrystone clam, about 2 1/2 inches across. The largest of this trio is the chowder clam (also called simply "large" clam), with a shell diameter of at least 3 inches.

Among the West Coast hard-shell varieties are the Pacific littleneck clam, the Pisom and the small, sweet butter clams from the Puget Sound.

Soft-shell clams, also called soft clams , actually have thin, brittle shells. They can't completely close their shells because of a long, rubbery neck (or siphon) that extends beyond its edge. The most common East Coast soft-shell is the steamer clam. The most famous West Cost soft-shells are the razor clam (its shell resembles a folded, old-fashioned straight razor) and the geoduck clam (pronounced GOO-ee-duck ). The geoduck is a comical-looking, 6-inch-long clam with a neck that can reach up to about 1 1/2 feet long.

On the East Coast and in the Pacific Northwest, clams are available year-round. In California, the season is November through April. Clams are sold live in the shell, fresh or frozen shucked, and canned.

When buying hard-shell clams in the shell, make sure the shells are tightly closed. If a shell is slightly open, tap it lightly. If it doesn't snap shut, the clam is dead and should be discarded. To test a soft-shell clam, lightly touch its neck; if it moves, it's alive. The guideline for buying shucked clams is plumpness and clear liquid.

Store live clams up to 2 days in a 40°F refrigerator; refrigerate shucked clams up to 4 days.

Clams can be cooked in a variety of ways, including steaming and baking. All clams should be cooked gently to prevent toughening. Clams are high in protein and contain fair amounts of calcium and iron.

JadziaDax

Baked Clam Appetizer

Ingredients
1 cup minced fresh clams or a 7 1/2 oz can minced clams
4 tablespoons vegetable oil
1 1/2 tablespoons scallions, including tender greens -- minced
3 tablespoons parsley -- minced
1 teaspoon capers -- drained,chopped
1/4 cup mushrooms -- finely chopped
2 tablespoons fresh lemon juice
4 tablespoons common cracker crumbs
1/2 hard-boiled egg
salt
fresh ground black pepper

Preparation
Drain the clams and set aside on a paper towel.

Heat the oil in a skillet and saute the scallions, parsley, capers, and mushrooms over medium heat for about 5 minutes. Remove from the stove and stir in the lemon juice and the cracker crumbs.

Mash the egg half, both the white and the yolk, and stir it into the saute mixture along with the clams.

Season to taste with salt and pepper.

Lightly grease 4 scallop shells, and fill with the clam mixture.

Heat for 4 or 5 minutes in a preheated 400-degree oven, and serve immediately.

JadziaDax

Deviled Clams

Ingredients
2 dozen cherrystone clams
1/2 cup water
1/2 green bell pepper, minced
1 small onion, minced
3 tablespoons melted butter
1/2 cup dry bread crumbs
1/2 teaspoon ground thyme
1/8 teaspoon Tabasco sauce
4 slices bacon, partially cooked and diced
parsley
lemon juice
paprika

Preparation
Scrub clams well; put on a rack in a large kettle with water in the bottom. Cover and heat over medium low heat until clams open. Remove clams. Take clams from shells and separate halves; save shells.

Mince clams with knife or in food processor.

In a skillet in melted butter, sauté green bell pepper and onion until tender. Add minced clams, bread crumbs, ground thyme and Tabasco sauce.

Place clam shell halves in a shallow pan; fill shells with minced clam mixture and sprinkle each with diced bacon.

Place under broiler and broil under medium heat until browned, about 10 minutes.

Sprinkle with minced fresh parsley, if desired.

Serves 4 to 6.

hotdogg

Don,t forget the geoduck...these clams get up to 12-14 lbs. each, and make excellent chowder.

collide

The baked clams sounds delicious! Maybe I can convince my mom to make this one for me (less room for error). *drool*

__________________
"inhuman fiery goat worship" is an anagram for "information superhighway" -kingvolc

JadziaDax

I didn't forget it... read again

hotdogg

Ok, I see geoduck, guess I was looking to the left again.

Fisher

Wow, thanks! You should publish a recipe book...with your signature photos of course.

I guess you just run a knife between mussel and shell to remove. Is it obvious what part of the animal is edible and what should be discarded? There must be some unappetizing plumbing parts.

Ripsaw

You may wish to 'purge' the clams prior to eating.
They are filter feeders, and as such, can have sand, grit, or
other objects in their plumbing.

__________________
"We are supposed to be masters of space, but we cant even line up our shoes?"

One life, one chance, one opportunity.

hotdogg

Hey Ripsaw...Almost all clams commercially harvested in New Jersey are reburied in bacteria free areas for 30 days and then re-harvested after "purging"...Unfortunately the best clam beds are near tributaries of rivers & streams (like the Raritan)that carry fertilizers, horse manure as well as the nutriments that the bivales need to grow & multiply...All clams bought wholesale would then have a lable stating where and when the clams were harvested, that could be checked thru the board of health...Most restaurants then repurge them in clean oxygenated water for a few hours, which only removes most of the sand....Now you know why these little critters have become so expensive.

Hanxter

there are sand clams which have thinner shells than the mud clam - same family but due to environment the shells differ...

there are hen clams which can be as large as 6" arcoss the back and 4" across the front - hen clams you can find just by walking carefully barefoot in the shallow surf - when you step and feel a noticable "snap" under foot there is a hen clam - great in chowders

up here in New England if you happen to find a pile of clam shells by the shore (usually around little bays and inlets) chances a very good that it is the leftovers from a "clam bake" put there by native indians from long ago - the Abnaki's were nomadic and came down from the north in the winter where they subsisted in sea food of all kinds - if you excavate the area you may find artifacts also left behind dating back hundreds of years

splck

I thought I'd post a pic of a geoduck. One of them is enough to make a meal for two.

__________________
nice line eh?

carnivore

I really love this-- it's simple and oh so tasty:
Grilled Clams
stoke up a hot fire in the grill. I like to add nice hardwood chips, as well.

melt about half a stick of butter in a pan.

place clams on the grill. As they open, pour the liquor into the butter pan. You may want to spill some butter on the fire for more smoke.

As the clams open, put them in a dish. When they're all done, pour the butter over them and enjoy.