Clams/shellfish/mollusks (5)

1 Name: Anonymous Chef : 2006-07-19 15:36 ID:K29Qp/7Z

ITT we discuss clams (everything but the bearded variety), oysters, mussels, scallops, recipes, dishes, etc.

I love raw clams when they're really fresh, and a couple of the big Chinese buffets near me do those and delicious raw oysters. It's worth the price just for those and lots of crab legs.

Razor clams are great in a simple broth of white whine, garlic, olive oil, and fresh parsley.

2 Name: Anonymous Chef : 2006-07-19 18:17 ID:RxXVWNad

I like wine-steamed mussels with chopped tomato and onion. The broth left behind is to die for.

3 Name: Anonymous Chef : 2006-07-22 21:24 ID:7xIS2P80

But they look like phlegm... T_T

4 Name: Anonymous Chef : 2006-12-10 18:25 ID:vSFd/nxs

Good to mention Razor Clams... Not being a big fan of them, when they are fresh they taste great. For me is enough leaving them a very short time on the grill, and then some oil and salt over.
http://www.foodmall.org/entry/chic-razor-clams-overlooked-as-regional-delicacy/

Mussels are also great. Quite recently I had very nice 'mussel tempura'
http://www.flickr.com/photos/ningures/295768022/

5 Name: Anonymous Chef : 2006-12-10 18:25 ID:vSFd/nxs

Good to mention Razor Clams... Not being a big fan of them, when they are fresh they taste great. For me is enough leaving them a very short time on the grill, and then some oil and salt over.
http://www.foodmall.org/entry/chic-razor-clams-overlooked-as-regional-delicacy/

Mussels are also great. Quite recently I had very nice 'mussel tempura'
http://www.flickr.com/photos/ningures/295768022/

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