Clam, Softshell

Common Name:

Steamer, longneck, belly clam, Ipswich clam, maninose, squirt clam, fryer, gaper

Product Information:

The softshell clam’s delicate meat is sweet and slightly salty. The large bellies are tender and soft. Meat color ranges from ivory to gold, with some dark areas.The shell should be whole and clean, and the siphon firm and plump, not flaccid and dry. The siphon is covered with a dark membrane that is removed before the cooked clam is eaten.

Cooking Tips:

Softshells are not eaten raw. They are the clam of choice for steaming in the shell or frying in either crumbs or batter. To steam, place softshells in a large kettle with about 1 inch of water. Cover and bring the water to a boil; the clams will steam open in about 5 minutes. Cook just until the shells open; overcooking makes clams tough. Clams must never be kept in fresh water — it will kill them. Keep covered in the refrigerator.

Cooking Methods: