Clams – While there are many varietals of clams from all over the world they have similar
flavor characteristics. Often the size and typeof
shell assist in determining the use of each clam.
Little Necks 540 – 600 to a bushel
Hard shell Cherrystone 325 – 360 to a bushel
Hard Shell Quahog 160 – 200 to a bushel
Hard Shell Steamers 325 – 360 to a bushel 50lb.
Soft Shell (Soft shell is a thin brittle shell)
Uses: raw bar, clam sauce, chowder, steamers ,
fried, BBQ
Scallops – pictured here below have adductor muscles. This is what hooks the scallop to
the shell. This is
removed prior to preparation. There are sea scallops found
deeper out to sea, and bay scallops that
are found in bays, rivers, ponds. Scallops
can be purchased fresh or frozen.
They are sized up like shrimp:
U - 10 less than 10 p/lb.
10 -20 average p/lb.
20 - 30 average p/lb.
Uses: fried, broiled, baked, casserole, stuffing,
scallops n bacon
Muscles- Fresh water, similar in character to a clam, has a deeper color. The muscle has a
“beard” that allows it to
hold to rocks. This needs to be removed before cooking. These are
available fresh or frozen. Prince Edward Island
is a popular muscle farming area.
Uses: Served as a hot appetizer, as a cold salad,
with pasta etc.
Squid – Purchased Fresh or Frozen. Available: whole, in rings with tentacles, or separated
into rings and tentacles.
If purchased whole you must remove the cartilage in the cavity
before doing any cooking.
Uses: Stuffed, in sauce, fried, salad
Snails/Escargot/Whelk/ - these are similar in character and application. These can be
purchased canned,
frozen. If cooked appropriately these should be tender.
Uses: Baked, Sauce, fried.