Clams

8 Photos This is the most fun you can have with your seafood. It started with the idea of a fun get-together clam bake then took off with a life of its own. This recipe is a general guide. Have fun, mix and match your favorite seafood. I would ask your fish monger what is fresh, and then decide what seafood to add. I've even added a whole octopus before. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal. • Place a potatoes in a layer in the bottom of a large pot. Cover with a layer of clams, then mussels, and finally the shrimp. Pour in the vermouth and enough chicken broth to fill the pot halfway. You may not need all of the broth, depending on the size of your pot. Cut a half cup of the butter into cubes and place on top of the seafood. Cover with a lid, and seal tightly with aluminum foil. Nutrition Facts Servings Per Recipe 4 Calories 1383 % Daily Value * Total Fat 74g 95% Saturated Fat 45g 224% Cholesterol 294mg 98% Sodium 3133mg 136% Total Carbohydrate 137g 50% Dietary Fiber 10g 36% Total Sugars 11g Protein 42g Vitamin C 43mg 217% Calcium 166mg 13% Iron 15mg 86% Potassium 2375mg 51% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please c...

• • Shop By Cuts & More • Cuts • • • • • Fresh / Frozen / Smoked • • • • • Wild • • • Fish • • • • • • • • • • • • • • • • • • • • • • • • Clams / Oysters • Clams • • • Oysters • • • Mussels / Scallops • • • Crab / Lobster / Shrimp • • • • Octopus / Squid • • • • Caviar / Roe • • • • • Pantry / Merchandise • • • • • • Prepared / Ready to Eat • • • • • • Curated By Fulton • • • • • • • • • • • • • • • • If you don't live on the water, you might be wondering where you can buy fresh clams that taste as if they came straight from the sea, carrying rich, complex flavors you can only find underwater.  Fulton Fish Market  offers the freshest, seasonal varieties of clams to be delivered to you. No need to brave the local seafood market or scour the seafood section in the grocery store for half-decent frozen options. We have tasted these mollusks ourselves so you can rest assured your tastebuds will be satisfied. To clean clams (also known as purging), we recommend soaking clams in salted water in the fridge for 30 minutes before cooking. Our clams for sale provide invaluable health benefits. High in protein, iron, selenium, vitamins C and B-12, and omega-3 fatty acids, fresh clams offer nutrients helpful for a variety of functions throughout the body. Iron assists with oxygen transport, B-12 with red blood cell production, omega 3 with inflammation reduction, and vitamin C with heart health. Maintain a healthy lifestyle by adding fresh clams, as well as  fish  and other  she...

• • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • In these videos, Britannica explains a variety of topics and answers frequently asked questions. • Check out these retro videos from Encyclopedia Britannica’s archives. • In Demystified, Britannica has all the answers to your burning questions. • In #WTFact Britannica shares some of the most bizarre facts we can find. • In these videos, find out what happened this month (or any month!) in history. • Britannica is the ultimate student resource for key school subjects like history, government, literature, and more. • While this global health crisis continues to evolve, it can be useful to look to past pandemics to better understand how to respond today. • Britannica celebrates the centennial of the Nineteenth Amendment, highlighting suffragists and history-making politicians. • Britannica Presents Earth’s To-Do List for the 21st Century. Learn about the major environmental problems facing our planet and what can be done about them! • Britannica presents SpaceNext50, From the race to the Moon to space stewardship, we explore a wide range of subjects that feed our curiosity about space! clam, in general, any member of the invertebrate class Bivalvia—mollusks with a bivalved True clams, in the strict sense, are bivalves with equal shells closed by two adductor muscles situated at opposite ends of the shell, and with a powerful, muscular, burrowing foot. Clams characteristically lie buried from jus...

PISMO BEACH, Calif. — Pismo Beach loved its clams. More than a century ago, farmers with horse-drawn plows would comb the sand and haul the clams off by the wagon-full. The meat was fed to the hogs. Softball-size bivalves were so abundant, they could be found rolling ashore by the dozen at high tide. Californians of a certain age may remember visiting this Central Coast town and renting specialized “clam forks” to dig up the tasty mollusks. Even Bugs Bunny visited, Pismo Beach was indeed the Clam Capital of the World. But did it love them too much? At the Pismo Beach Clam Festival last month, the entries in the chowder contest did not include the native species. Local clams haven’t been tossed into chowder here since 1947, around the time the commercial clam fishery closed. Still, recreational clammers reportedly dug up the shellfish by the millions through the 1950s, and by the thousands through the 1970s. But the last time someone found a clam large enough to legally keep was in 1993. Though the clams survived elsewhere, in Pismo Beach they had all but disappeared. During “clam digs” staged for children at recent festivals, kids unearthed plastic shells buried by the organizers because the real ones were too precious to disturb. Which is why scientists are trying to answer a perplexing question: What happened to the Pismo clam? Efforts to unravel the mystery of the disappearing clams go back years. On a fall morning in 2018, researcher Alex Marquardt held up a purplish s...

Puzant Apkarian/Getty Images Hard-shell clams ( Mercenaria mercenaria) go by many names. Littlenecks,topnecks, cherrystones, chowders—they are all the same clam, just different sizes (listed from smallest to biggest). They live in the Atlantic Ocean along the east coasts of the U.S. and Canada in intertidal areas burrowed in the sand. They are harvested by simply digging them up. Smaller ones are eaten raw, shucked and on the half-shell, whereas bigger ones are the basis of famed Littlenecks:The smallest of the hard-shell clams ( Mercenaria mercenaria), measuring just over one inch across (measured at the hinge). These are the clams most often seen raw, on the half-shell on Middlenecks or topnecks: These measure about two inches across. A bit bigger than littlenecks, they are still tender and tasty raw on the half-shell or steamed, but also big enough to take to grilling nicely—top the grilled ones with a bit of herb butter. Cherrystones: They are bigger yet, perfect for pasta sauces or grilling (they grill up just like Chowders: These are huge hard-shell clams perfect for capecodphoto/Getty Images 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. They live in tidal flats on the eastern shore of Canada and the U.S. as well as across the Atlantic in the U.K., where they are also known ...

Yasmin is a recipe developer, food writer, and the author of Keeping It Simple, a cookbook full of easy, weeknight one-pot recipes that was named a best spring 2020 cookbook by The New York Times, Forbes, and Esquire UK. Her writing and recipes have appeared online and in print publications such as NYT Cooking, The Kitchn, The Washington Post, Epicurious, TASTE, Bon Appétit, and others. She attended Cornell University and also received a master’s degree in Food Studies from New York University. Buttery, garlicky clams are a quintessential summer dish — especially when paired with a chilled glass of white wine (or rosé, you do you) and crusty bread for soaking in the white wine and herb-filled broth. I love making this for friends and family, because it looks like a restaurant-quality meal but is actually so easy and quick with minimal prep work. • 3 tablespoons unsalted butter • 1/4 teaspoon red pepper flakes • 3 small cloves garlic, minced • 1/4 teaspoon salt, plus more as needed • 1 cup dry white wine • 4 pounds littleneck clams, scrubbed • Juice of 1 medium lemon • Freshly ground black pepper • 1 cup fresh basil or parsley leaves and fine stems, thinly sliced • 1 medium lemon, cut into wedges • Sliced crusty bread, such as ciabatta Melt the butter in a large pot, Dutch oven or wide skillet with a tight-fitting lid over medium heat. Add the pepper flakes, garlic, and salt, and cook until fragrant, about 30 seconds. Pour in the wine and raise the heat until it comes to a ...

3. Pour clams into the saucepan. Do not add too many clams to the pan at once. If the clams are stacked on top of each other, the weight of the other clams will make it more difficult for the clams on the bottom to open. With this method, you should only cook enough clams to cover the bottom of the pan. Stir the clams around in the garlic butter until the shells are coated to evenly distribute the heat within shells. 5. After about 4 minutes, remove the lid. Most, if not all, of the clams should be open. Clams, unlike mussels, only open when they are cooked all of the way through. If some of the clams have not opened, they were either not cooked long enough or they are bad and should be discarded. Be careful not to cook clams too long or they may become tough.

Versatile Chesapeake Bay clams are famous in chowder, delicious steamed with olive oil or wine, and excellent cut into strips, breaded and fried. Chopped clams enrich any white sauce when served over pasta. Our quahog clams are freshly harvested from some of the best clam beds along the Eastern Shore. Recipe Fancy Seafood Rice 2 to 3 cups uncooked rice optional: 1 tablespoon Spanish Rice seasoning (may be called paella) live clams, scrubbed clean 1 cup chicken broth ½ cup white wine 1 teaspoon minced garlic ½ red bell pepper, cored, seeded, and finely chopped 1 tablespoon freshly chopped parsley optional: 1 tablespoon unsalted butter salt to taste Place the scrubbed clams into a medium sauce pot over medium high heat. Add in the chicken broth, white wine, minced garlic, chopped red bell peppers, parsley, and optional butter. Cook everything together with a tightly fitted lid until the clam shells open, or about 2 to 3 minutes. Once they do, turn off the heat. Discard any clams that did not open.

• • Shop By Cuts & More • Cuts • • • • • Fresh / Frozen / Smoked • • • • • Wild • • • Fish • • • • • • • • • • • • • • • • • • • • • • • • Clams / Oysters • Clams • • • Oysters • • • Mussels / Scallops • • • Crab / Lobster / Shrimp • • • • Octopus / Squid • • • • Caviar / Roe • • • • • Pantry / Merchandise • • • • • • Prepared / Ready to Eat • • • • • • Curated By Fulton • • • • • • • • • • • • • • • • If you don't live on the water, you might be wondering where you can buy fresh clams that taste as if they came straight from the sea, carrying rich, complex flavors you can only find underwater.  Fulton Fish Market  offers the freshest, seasonal varieties of clams to be delivered to you. No need to brave the local seafood market or scour the seafood section in the grocery store for half-decent frozen options. We have tasted these mollusks ourselves so you can rest assured your tastebuds will be satisfied. To clean clams (also known as purging), we recommend soaking clams in salted water in the fridge for 30 minutes before cooking. Our clams for sale provide invaluable health benefits. High in protein, iron, selenium, vitamins C and B-12, and omega-3 fatty acids, fresh clams offer nutrients helpful for a variety of functions throughout the body. Iron assists with oxygen transport, B-12 with red blood cell production, omega 3 with inflammation reduction, and vitamin C with heart health. Maintain a healthy lifestyle by adding fresh clams, as well as  fish  and other  she...

Yasmin is a recipe developer, food writer, and the author of Keeping It Simple, a cookbook full of easy, weeknight one-pot recipes that was named a best spring 2020 cookbook by The New York Times, Forbes, and Esquire UK. Her writing and recipes have appeared online and in print publications such as NYT Cooking, The Kitchn, The Washington Post, Epicurious, TASTE, Bon Appétit, and others. She attended Cornell University and also received a master’s degree in Food Studies from New York University. Buttery, garlicky clams are a quintessential summer dish — especially when paired with a chilled glass of white wine (or rosé, you do you) and crusty bread for soaking in the white wine and herb-filled broth. I love making this for friends and family, because it looks like a restaurant-quality meal but is actually so easy and quick with minimal prep work. • 3 tablespoons unsalted butter • 1/4 teaspoon red pepper flakes • 3 small cloves garlic, minced • 1/4 teaspoon salt, plus more as needed • 1 cup dry white wine • 4 pounds littleneck clams, scrubbed • Juice of 1 medium lemon • Freshly ground black pepper • 1 cup fresh basil or parsley leaves and fine stems, thinly sliced • 1 medium lemon, cut into wedges • Sliced crusty bread, such as ciabatta Melt the butter in a large pot, Dutch oven or wide skillet with a tight-fitting lid over medium heat. Add the pepper flakes, garlic, and salt, and cook until fragrant, about 30 seconds. Pour in the wine and raise the heat until it comes to a ...