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Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot
Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are oval or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fashioned straight razor. Some clams have life cycles of only one year, while at least one may be over 500 years old. All clams have two calcareous shells or valves joined near a hinge with a flexible ligament, and all are filter feeders.
I swear I wanted to use yams in the proper sense, but I couldn’t find them. Every supermarket in United States carries a variety of potatoes, including russet, and sweet potatoes. But, no proper yams. I didn’t feel like searching specialty markets to find them, so I went ahead using the American...
Craig and I had planned to make this the weekend he fell, so it obviously didn't get made. This was on 1 of the traveling cooking shows we watch and looked/sounded really good, so I worked up a recipe.
Clam Chowder gnocchi -2 servings
30 raw Potato and Chive Gnocchi, recipe...
Being a proper New Englander (by residence, not by birth), I’m not really a fan of Manhattan clam chowder… I guess in part because the only good tomato-based soup (to my taste buds) is a good chunky chilled gazpacho.
I’ll do the New England cream-based clam chowder instead, but I find it a bit...
This is not a Spanish paella. We make variations on this depending on what's available and how much we want to spend. No lobster in the 1 pictured, but we use it more often than not.
4 chicken thighs, bone in, skin optional
16 shrimp, shelled, tailed and vein removed...
Consider this a dairy-free/Paleo take on New England Clam Chowder.
Note: I really wanted cilantro for the garnish, but settled for parsley. Not able to travel all that much right now, and was very lucky to run into the chopped clams.
Prep Time: 20 minutes.
Cook Time: 30 minutes.
Fresh clams are a delight. I bought these from The Goods Shed - an indoor market in Canterbury which has a very good fish stall. To make them go further I added some mussels. This cooks in no time at all and makes a great light lunch with some crusty bread to mop up the juices.
"The king of the sea", it is said and I was lucky enough to buy a whole one today, in Saffron Walden market. I also bagged some enormous crevettes and some clams. It has to be said that turbot is not a cheap fish. This one set me back £18 ($25)
Have you ever cooked or eaten turbot?
My plan is...
Three Michelin Star Swiss Chef Daniel Humm of Restaurant Eleven Madison Park Restaurant in Manhattan´s Grammacy - Murray Hill región was interviewed for the Food and Wine Magazine, Published by: Time, Inc.
Here is his récipe .. ( Quite wonderful though I eliminated the bacon & The...
Fregola is a typical Sardinian semolina's pasta.
Serves 2 , Preparation time 1 hour (if use fresh clams) and 20 minutes, Cooking time 30 minutes
180 g. of Fregola
500 g. of small fresh clams (you can also use frozen clams)
1 lt. of fish stock made by some broth fishes (or use clams cooking...