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A Guide to Clam Types and What to Do With Them — seriouseats.com

[Photographs: Vicky Wasik, unless otherwise noted.] From the pinhead-size specimens used in Vietnamese cooking to the giant guy that gave up its ghost to serve as decorations for Ivanka Trump’s Thanksgiving table, there are thousands of different species of clams that range in size, shape, and, of course, flavor. But, even as the food world rapidly globalizes, clams remain steadfastly regional. Here in the United States, on the West Coast, Manila clams reign supreme, while geoduck and razor clams hold court. On the East Coast, the quahog is queen, shucked and swimming in its own brine on ice at raw bars, stewed in chowders, baked in the shell, steamed in a wine-rich broth, or made into a sauce that gets tossed with linguine. Of course, in certain quarters of the Northeast (and some minds), it’s soft-shell clams that can’t be beat, whether served steamed with drawn butter on the side or fried, plump belly and all.

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