The best on the USA right in Rhode Island. All sizes avail.
In coastal areas of New England, restaurants known as raw bars specialize in serving littlenecks and topnecks raw on an opened half-shell, usually with a cocktail Sauce with horseradish, and often with lemon. Sometimes, littlenecks are steamed and dipped in butter, though not as commonly as their soft-shell Clam cousin, the "steamer." Littlenecks are often found in-the-shell in sauces, soups, stews, "clams casino" or substituted for European varieties such as the cockle in southern European seafood dishes. The largest clams, quahogs or chowders and cherrystones (with the toughest meat), are used in such dishes as clam chowder and stuffed clams or are minced and mixed into dishes that use the smaller, more tender clams.
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Product Type:
Other
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Place of Origin:
Rhode Island United States
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