hard clam

(redirected from Littleneck clams)
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Noun1.Hard clam - an edible American clamhard clam - an edible American clam; the heavy shells were used as money by some American Indians
clam - burrowing marine mollusk living on sand or mud; the shell closes with viselike firmness
genus Venus, Venus - type genus of the family Veneridae: genus of edible clams with thick oval shells
littleneck, littleneck clam - a young quahog
cherrystone, cherrystone clam - a half-grown quahog
hard-shell clam, quahaug, quahog, round clam - Atlantic coast round clams with hard shells; large clams usually used for chowders or other clam dishes
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
References in periodicals archive ?
As he became increasingly convinced that bivalve aquaculture could fill the gap caused by the natural limitations of wild shellfish production, his research included the study of both fisheries management and culture techniques, initially for butter and littleneck clams and abalone, and later the Manila clam and Japanese scallop.
"Cedar Key Sweets" are littleneck clams, farmed by Cedar Key Aquaculture Farms, and, as are other sizes of Cedar Key clams, available in specialty seafood markets.
Then come clam broth, lots of cream and mounds of littleneck clams, seasoned with a bit of garlic, thyme and basil.
Her approach to seafood is seasonal, for example, steamed littleneck clams in the summer match with corn and basil, and in fall or winter she switches to chorizo, white beans and kale to make a heartier clam dish.
Filipino-American chef Tom Cunanan's repertoire includes Adobong Dilaw flavored with turmeric and charred coconut, steamed littleneck clams with Chinese sausage, pork sinigang and the ukoy.
"One of my favorite dishes on our menu is the Bulhao Pato Clams-Portuguese littleneck clams prepared with vinho verde wine, garlic, olive oil, cilantro, and chili peppers, served with toasted bread," Porter says, "Pair it with a crisp German pilsener like Bavik and you cannot go wrong!"
Clam Sashimi Ingredients: 3 Shinnecock Bay littleneck clams 1/8 cup white wine vinegar fennel pollen pinch salt and pepper micro pea shoots Preparation Open all three clams and place one on the plate.
1 cup cooked and cooled chopped clams, from approximately 2 dozen littleneck clams, or 2 small cans of chopped clams, with 3 tablespoons of their liquor
Time: 1 hour 15 minutes Yield: 4 to 6 main-course servings Ingredients For the pesto: 2 ounces fresh basil leaves, a large fistful 1 ounce Italian parsley leaves and tender stems, a small handful 2 garlic cloves, roughly chopped S alt and pepper 1/2 cup olive oil For the minestrone: 2 tablespoons olive oil 1 large onion, diced, about 2 cups 1/2 cup diced celery 1/2 cup diced carrot S alt and pepper Pinch red pepper flakes Pinch saffron 8 garlic cloves, minced 1 bay leaf S mall bundle fresh thyme sprigs 1 cup chopped tomato 1 cup cooked cannellini beans or fresh shell beans 24 littleneck clams, well rinsed 7 cups hot fish stock or chicken broth 1 pound squid, cut crosswise in 1/2-inch rings, plus tentacles 1 cup small green peas 1 cup blanched and peeled fava beans, optional Method 1.
Oregon Department of Fish and Wildlife: Results of a survey of gaper, butter, cockle and native littleneck clams in Coos Bay will be discussed, 6 p.m., Auditorium, Oregon Institute of Marine Biology, Charleston.
Or partake of Rhode Island-grown fare like littleneck clams and grilled quail at the swank new wood-paneled Local 121 (121 Washington St.; 401-274-2121).