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Old 03-04-2012, 08:53 PM   #31
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Quote:
Originally Posted by buckytom View Post
i don't think we're on the same page here.

hardshells are topnecks or littlenecks, cherrystones, or quahogs.

softshells are a slightly different beast, with a notable external siphon and an oval shaped, very thin shell.
I am sorry but I think piss clams look disgusting and I can't stand being near/having to look at them or see people eating them. Gives me the shivers. I Love clams just NOT them.
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Old 03-04-2012, 09:39 PM   #32
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i guess geoduck is out of the question then, huh mofet?

addie, it must be a regional thing. here, razor clams are a really long skinny clam that resembles an old time straight razor that's folded up.

nothing to give the other clams siphon envy, or scare off ms. moffet.
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Old 03-04-2012, 09:44 PM   #33
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Where do you suppose they got such a rude sounding name?
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Old 03-05-2012, 12:15 PM   #34
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Originally Posted by Andy M. View Post
Here's how I say it. "CO" as in co-worker. And "HOG" as in pig. CO-HOG.
That's how I say it.
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Old 03-05-2012, 12:32 PM   #35
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Originally Posted by Zhizara View Post
My Mom and I used to go out and catch quohogs near the Sunshine Skyway bridge in Florida. These were like giant cherrystone clams. After steaming open, we'd get 1/3 cup of meat and juice from each one. We ground up the meat with a hand crank grinder and use half for chowder and the other half we made into stuffed clams.

Can't do that here in Massachusetts waters. You need a license. You get a fine if you get caught. BTW quahog is an Indian word. As kids during WWII we used to bring home a small bucket of clams in the summer. Meat was rationed and the clams were a welcome addition to the menu. We never headed fo the beach without a small bucket in each hand.
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Old 03-05-2012, 12:38 PM   #36
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Pretty sure you need a saltwater fishing license to harvest any shellfish in Florida.
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Old 03-05-2012, 12:55 PM   #37
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Pretty sure you need a saltwater fishing license to harvest any shellfish in Florida.
I won't eat any clams if we get a Red Tide alert. Even if they are tagged.
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Old 03-11-2012, 09:48 AM   #38
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Linguini with Fresh Clams, White Wine & Caper Sauce

Here is a recipe I had found during a Spring Cleaning at the Italian condo last week.

Ingredients:

6 tblps olive oil extra virgin
1/2 small onion
2 garlic cloves minced
1/4 cup dry white wine
2 dz. clams fresh
1 tblsp lemon juice
1 pound linguini Barilla
3 tblsps chopped fresh parsley of choice
1 tblsp drained capers
More olive oil

1) Heat 6 tblsps of olive oil extra virgin in heavy large skillet over medium low heat

2) add onion and garlic and sauté until transluscent and stir often
about 6 minutes

3) add white wine and bring to simmer and add fresh clams and cover and steam until clams open

4) discard clams that do not open

5) meanwhile, boil in salted water, the linguini ( Barilla ) according to box instructions

6) add parsley, and capers to sauce and mound linguini on platter and drizzle with olive oil and spoon sauce over

*** I do not, however, Reggio Parmesano grated can be served over

Had this for lunch while in Italia last week. Nice and light.

Margi Cintrano.
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Old 03-11-2012, 10:06 AM   #39
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The vongole I've eaten in Italy were different and tastier than the clams that are commonly available in the NE United States.
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Old 03-11-2012, 10:10 AM   #40
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Quote:
Originally Posted by taxlady View Post
Where do you suppose they got such a rude sounding name?
If you did enough clam digging it becomes self explanatory.
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