Pizza Blog from pizzatherapy.com

Most clam experts will tell you to open a clam from the front of the shell. They will explain that this is the best method to open a Cherry Stone. You will push the blade into the front of the clam and open the clam by exerting force and cutting the muscle of the clam. You are about to discover an new method of how to open a clam. Watch this video to discover a unique mehtod of openeing a clam: Here are the clam knives we reommend If you are going to open a clam, you need the right tools: Here are the clam knives we reommend

Discover the gentle taste of clams married with pasta... Without a doubt, fresh clams are the best! Use every bit of clam juice for a fantastic taste! My dad's biggest adventure was going after mushrooms! But the mushroom season is short. You can go clamming almost anytime... Espo, my brothers and I love to go clamming! There is nothing in the world that compares to the taste of a fresh, raw "cherry stones" plucked out of the ocean! The smaller "cherry stones" are eaten raw, right out of the shell. (Add some lemon and cocktail sauce, and you are in heaven!) The bigger clams (quahogs) are used for making clam fritters, baked stuffed clams or my favorite: Clams and Liguini Ingredients 1 lb. of cooked linguini (or your favorite pasta) 2-3 Tablespoons of olive oil 2-3 cloves of garlic minced (or more) 10-12 fresh shucked, clams (quahogs), or 1-2 cans of canned minced clams and "juice" (the liquid from the can). 1/2 Cup of white wine 1 Tablespoon fresh bas...