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Many species, including the quahog, geoduck, and soft-shell clam, are edible.
RAZOR: A long, soft-shell clam similar to a steamer, but with a more fragile shell.
Gooseneck barnacles, or percebes, are similar in texture to octopus or the neck of the soft-shell clam.
STEAMER: An oval soft-shell clam, with a thin, white-streaked shell and a slightly protruding, rubbery black neck.
The soft-shell clam (Mya arenaria), also known as the longneck clam, or steamer, is a common ingredient of soups and chowders.
We use the same word to describe them all, but in fact the soft-shell clam (mya arenaria) is an entirely different mollusk from the hard-shell clam (venus mercenaria).
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Soft-shell clams are fragile and therefore harder to open without crushing the shell.
But soft-shell clams are the classic steamers and the only variety used for frying.
So-called Ipswich clams are soft-shell clams dug from the coastal mud flats north of Boston.
All work with the same four elements: soft-shell clams, a dipping liquid, a coating and oil.
Frying soft-shell clams is a little more complicated, since it involves removing the uncooked clams from the shell without tearing them or crushing the shell.
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