The arrangement of utensils and ingredients is key: a glass of wine for the pan and another for the cook; a slotted spoon at hand to lift the clams out as soon as they open and a bowl to receive them; a sieve ready over a bowl to strain the clam liquor and a cup to reserve some pasta cooking water; parsley chopped.
Chock full of moist potatoes and generous, fat chunks of Quahog clams peeking out from a rich, velvety clam broth, often accented by the slightly smoky hint of bacon.
The clams fanned out behind it, enrobed in a sauce of scallions, chilies and Sichuan peppercorns.
Get a table on the covered deck or — if it's winter — fireside by the windows and order a bowl of garlic clams, gaze out at the Delaware Memorial Bridge and know that just across the water in Wilmington, Del., there's a place that charcoal-broils a terrific burger that's waiting for you to try.
She nagged her husband for forgetting to take the clams out of the freezer for baking.
When Misaka visited an uncle on an island near Hiroshima, they ate clams out of the bay, not even understanding the concept of radioactivity.
Well, J.Lo, through no fault of her own, has never sat in a pink plastic chair at the Missonis' and eaten raw clams out of a white bucket.
Contemplating the way that whelks, which keep body and soul together by digging razor clams out of the sand, are themselves sandwiched between two sets of predators — stone crabs below, seagulls above — Carson is aware of how often "the cycle of life… takes on a certain sardonic aspect".
It means that you can lift the clams out as they pop open so they don't overcook; that any sand that didn't get eliminated in the first soak and seeped into the liquor can be strained away; and that you can reduce the liquor to the right, slightly syrupy, consistency.
