Clam or Scallop - What's the difference?
Source of Recipe
net
List of Ingredients
They are both mollusks with edible interiors. The scallop moves itself through the water by snapping its shells together, thus building a strong muscle which attaches the halves of the shells together. The large muscle is the edible part, whereas the rest of the body is discarded. The clam, on the other hand, remains somewhat sedentary, staying in one spot. It yields up its full body for consumption -- muscles, intestines and all are eaten.
Recipe
Clam Information
Clams may be substituted for most oyster, scallop, and mussel recipes and vice versa. The smallest clams are the most desirable for eating raw. The larger they get, the tougher the meat. Also, by using extended heat this will further toughen the meat, so cook gently at low heat settings. Signature clam dishes include fried clam fritters (also known as fannie daddies and boat steerers), clams casino (these are baked with butter, shallots, paprika and topped with bacon), cioppino (seafood stew originating in San Francisco). Finally of Italian-American heritage there's clams posillipo (cooked with garlic, red peppers, tomatoes, and seasoning).
If you are planning on eating unshucked clams raw they should be served very cold to aid in the opening of the shell. Lemon juice may be used as a condiment, while some prefer lime juice, others may use cocktail sauce and even horseradish. Be sure to add the clams to the heat last keeping in mind that if you overcook clams, you might as well eat shoe leather. Whole clams are cooked when the shell opens. If the shell does not open, discard the clam! A handy tip for tender clams in white chowder is to soak the clams in milk or cream specified in the recipe and add them last along with the cream, cooking only until heated through, without boiling. Larger shells can be boiled and scrubbed to use as serving presentations.
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