A freshwater or marine, bivalve shellfish made of two beige, roughly oval-shaped halves connected by a hinge joint and ligament, found worldwide and containing lean flesh which can be eaten raw, poached, steamed, baked or fried. All must be live when purchased and consumed as soon as possible after being allowed to clean themselves in water. In the US and Canada they are mainly used to make clam chowder, while in Southern Europe they are used with pasta or simmered in white wine.
[10]
[11]
[12]Links
[1] https://www.gourmed.net/en
[2] https://www.gourmed.net/en/glossary/all
[3] https://twitter.com/share
[4] //pinterest.com/pin/create/button/?url=https://www.gourmed.net/en/glossary/clam&media=https://www.gourmed.net/sites/default/files/styles/recipe_image_large/public/clam.jpg?itok=gmmXl0az&description=Clam
[5] https://www.gourmed.net/en/user
[6] https://www.gourmed.net/en/glossary/cinnamon
[7] https://www.gourmed.net/en/glossary/coconut
[8] https://www.gourmed.net/en/recipes/all-recipes/bajadera
[9] https://www.gourmed.net/en/recipes/all-recipes/pesto-alla-genovese
[10] https://www.gourmed.net/en/recipes/all-recipes/macaroni-pie-epirus-makaronopita
[11] https://www.gourmed.net/en/recipes/all-recipes/custard-strudel
[12] https://www.gourmed.net/en/recipes/quick/sea-bream-celery
