![]() ![]() Both of these have open shells that do not close thanks to a protruding siphon or foot.įrom the other coast we sometimes see Pacific Littlenecks (not quite as tender as Atlantic littlenecks), and Manila clams (a.k.a. ![]() Less common locally are Atlantic soft shell clams (also called steamers, fryers and long-necks) and razor clams, whose shell looks like an old fashion razor. ![]() While they’re also delicious steamed, their size also makes them perfect for stuffing. Medium sized Quahogs (2.25-3 inches across) are called Cherrystones. With their tender meat and briny juice, they’re prized for steaming and eating raw. The smallest Quahogs are called ‘Littlenecks’ and are 1.5 – 2.25 inches across. The most popular are hard shell Quahog (pronounced Ko-Hog) clams from the Atlantic. There are at least 8 varieties of clams available in this country, but you’ll rarely be able to find more than one or two varieties at any given time. Thawed mussels on the half shell are cooked and need only to be warmed in a sauce, a soup, or under the broiler. Mussels can also be perked up as they clean themselves by soaking in sea-salted water like clams.Mussels are delicious steamed or simmered in soups or sauces, when they open wide, they’re ready to eat. When it’s time to cook, scrub them with a pot scrubber and remove the tuft of threads (beard) with a firm tug and they’re ready to cook. Live mussels need to breathe, place them in a bowl, cover with a damp cloth and store in the refrigerator. If you have any doubts, give them a sniff – they should boast the briny scent of the sea. Ideally, mussels should be closed, but with the stress of travel they often arrive partially open and are just fine. Meaty and delicious, even frozen Green mussels are easy to fall in love with. They’re readily available frozen on the half shell, but can also be found live now and again. Green Mussels, commonly called Green Lipped Mussels, come from New Zealand and are almost twice the size of black mussels. Commonly called black mussels (since they are more black than blue), they’re available live in local seafood markets much of the year. The Blue mussel thrives in cooler waters on both the Atlantic and Pacific coasts, but the finest are said to come from Canada’s Prince Edward Island. There are two common varieties, the Blue Mussel and the Green Mussel. We always purchase the finest shrimp of the season, and availability and supplies on hand will constantly vary – but that’s just part of the fun! ![]() We’re constantly shopping for the best shrimp available each season and for new opportunities and sources – so we cannot have all these different shrimp available at all times. Please keep in mind, shrimping and market conditions are always changing, shrimp are a seasonal item and seasons and sources can vary with every season. All shrimp is not created equally, not by a long-shot! There are several hundred shrimp species, and we’re very lucky to have some of the best tasting in the bays and seas surrounding North America. Shrimp is a very special food, but most of us take it for granted. Get a great deal, and a great meal! Fish & Seafood Specials See Specials Shrimp ![]()
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