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THE CLAM "Do not call this a shack," said Mike Price.
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You don't have to be a hard-line Rhode Islander to know that one clam does not a clam chowder make.
Down on the Great Barrier Reef a tuskfish persevered to crack open a clam, doing great PR for a species often thought dim.
If the clam didn't come up with the gun, reach into the hole and retrieve your clam.
But the researchers, who described their studies in Nature, were more interested in what the clams do in the other direction, where they have a footlike appendage.
In addition, a few species of clams do not feed in the normal sense; they gain their nutrition from sulfur-oxidizing bacteria that live symbiotically in the gill tissue.
"But clams don't have the same taste of the sea as oysters, and none of the romance and wildness". A native of Hartford who now lives in Manhattan, he went to Butler University in Indianapolis, where he was a theater major.
- This is what clams do.
Clams don't even have faces.
"Clams don't have tongues, in fact," Miriam Goldstein, a marine biologist in the national Knauss Sea Grant fellowship program, told The Huffington Post last year.
As such, the basic rule is that smaller clams are tender and hence will cook quickly (steaming being one fast method), while medium-sized clams are better braised, stuffed and baked, and large clams do best in dishes that simmer and stew them until soft, such as chowders and soups (they have more meat but less flavor).[3].
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com