A guide to the species you're most likely to find in the US from littlenecks and cherrystones to steamers razor clams and more.
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|---|---|---|---|
 Epicurious | 2020-04-21 16:00:02 |  28,270,738 Views |
How to Open Any Clam | Method Mastery | Epicurious
From the pinhead-sized specimens used in Vietnamese cuisine to the giant dude who gave up his mind to serve as a decoration for Ivanka Trump’s Thanksgiving table there are thousands of different types of clams that vary in size shape and of course flavor. But even as the food world rapidly globalizes clams remain steadfastly regional. Here in the United States on the West Coast Manila clams reign supreme while geoduck and razor clams court the town. On the East Coast the quahog is shucked and floated on ice in its own brine at raw bars braised in chowders baked in the shell steamed in a wine-infused broth or made into a sauce tossed with linguine. Of course in certain parts of the Northeast (and some minds) it’s the soft-shell clams that can’t be beat whether they’re served steamed with melted butter on the side or fried potbelly and all.
Plucked from their shells mussels may not win any beauty contests but their salty bite and resilient chewiness make for a desirable combination that works in a wide variety of dishes in cuisines around the world. What’s more no type of mussel commonly available in the U.S. falls into the Monterey Bay Aquarium Seafood Watch’s red “avoid” sustainability category meaning you can enjoy your pasta alla vongole or clams casino with peace of mind. As filter feeders mussels even help clean up their environment by removing toxins from the water as they burrow through tidal flats and dig deep into beaches with their powerful muscles.
Serious Mealtimes / Vicky Wasik
