Seafood is my favorite and I couldn't live without it!
Sadly, I part from you; Like a clam torn from its shell, I go, and autumn too.
It's all the same to the clam.
One of the first jobs I ever had was opening clams in a seafood restaurant, so I'm pretty quick at it.
Spanish chorizo is a spicy cured sausage that's especially tasty with clams.
It took me years to eat a lot of shellfish. I was probably 20 years old before I had even seen a shrimp cocktail. I like oysters, but fried.
I particularly like to make crunchy slices of garlic bread to serve with steamed clams.
I make a wicked clam chowdah, and linguine with clam sauce. Oysters I like to eat raw, and mussels in either a white wine sauce or in beer with paprika.
Today we take New England clam chowder as something traditional that makes our roots as American cooking very solid, with a lot of foundation. But the first person who decided to mix potatoes and clams and bacon and cream, in his own way 100 to 200 years ago, was a modernist.
For dinner parties, I love making an easy cioppino using shrimp, mussels, clams, and a hearty fish that won't fall apart easily.
She ate so many clams that her stomach rose and fell with the tide.
I'm from Manchester, Mass., so it was lobster, lobster and more lobster! Also, lots of fish that we caught in the summers, clam chowder and roast beef sandwiches. But my mom was pretty healthy; we had a lot of chicken and broccoli and rice as well.
It is a dead heart. It is inside of me. It is a stranger yet once it was agreeable, opening and closing like a clam.
Happy as a clam, is what my mother says for happy. I am happy as a clam: hard-shelled, firmly closed.
This living, this living, this living Was never a project of mine.
My favorite thing is Spaghetti with white clam sauce anywhere on the Amalfi Coast or the Tuscan Coast.
Razor clams are large, oblong clams, although not as big as geoducks.
