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There was Coney Island, where you get to eat tasty littleneck clams with a wooden fork.
Working over a small bowl, shuck the 4 clams with a short sharp paring knife, reserving liquid they release.
Remove the opened clams with a pair of chopsticks or tongs to a warm serving platter and keep warm.
At Chez Louis, in Rockefeller Center, Matthew Tivy, the chef, bathes mahogany clams with a verdant, richly garlicked herb and spinach soup.
They grow into uniformly smooth cultured clams with a visible genetic mark and flat-topped, deep-bottomed meaty oysters resistant to juvenile oyster disease.
Also on the tray was something resembling a round-toed Lucite slipper propped on a napkin and filled with reddish-brown fluid, ice and a few Manila clams, with a straw sticking out of it.
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He is retired now, but recently agreed to go clamming with a friend.
STEAMER: An oval soft-shell clam, with a thin, white-streaked shell and a slightly protruding, rubbery black neck.
Back then some wore plates of bony armor and lacked jaws, like the arandaspids, which looked like a clam with a tail.
It is a soft-shell clam, with a long foot, or neck; and it is this appendage which is used as a handle when the clams are served steamed, and one needs to dip them in butter.
Miss Biondi animates a giant green, foam-rubber clam with a blue tongue that licks its "lips," opens wide as it tries to gobble the platform, snaps up a spiky object and then spits it out.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com