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Are there any National Clam Holidays? Yes!
February 25 is National Clam Chowder Day!
November 1 is National Deep Fried Clam Day.
March 31 is National Clam on the Half Shell Day.

National Seafood Month
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What is a Clam?
A clam is a bivalve mollusk. The word "clam" has no real taxonomic significance in biology. However in the United States the word can sometimes be used to mean any bivalve mollusk. It more properly refers to a bivalve other than an oyster, mussel, or scallop, and that has a more-and-less oval shape, or a freshwater mussel.

The word clam is also very often used to mean any one of many edible bivalve species which live buried in mud or sand and communicates to the water by means of a siphon, hence, "digging for clams" or clam digging. Not all edible clams are round or oval in shape: the razor clam has an elongated shell whose shape suggests a straight razor.

In October 2007 an Arctica islandica clam caught off the coast of Iceland was discovered to be at least 405 years old,and was declared the world's oldest living animal by researchers from Bangor University,
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CLAM POEM

You will find the tiny cans up on the rack
Of your local grocery store, way towards the back
Where they hide all the food that no one wants to eat
Like sauerkraut and prune juice, potted meat and pickled beets
The nutrition facts are scanty, the serving size is small
The calories are twenty, but label tells it all,
Though the Gorton's man is smiling as he steers his little boat,
The words below the trademark bring a lump to my throat.
"Minced Clams, Minced Clams," screams the yellow label,
While families across the country serve you at their table,
The painful truth is hidden beneath the cheerful metal tin,
But even lots of cream sauce can't cover up the sin.
So although the battle wanes and the troops have gotten small
Let's rip off all the labels at the local food store stall
And set free future clams from being minced in their bed
By hoping some poor shopper grabs Tasty Cat instead.
Author: Unknown
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Hello Internet Surfers, I'm Snappy the Clam!
Welcome to my clammy page.
Did you know that a lot of humans eat clams? Well they do...and I found out that the Butter Clam is the best clam for clam chowders!

Popular Clam Recipes (see bottom of page)
New England Clam Chowder
Linguine with clams
Clam Antipasto
Clam Dip

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         Food: Filter feeder.  
         Reproduction: Bivalves are typically gonochoristic (having separate             male and female individuals), fertilization is external, and the                   developing larva (veliger) settles to the bottom after a time in the               plankton. Grows to commercial size in just 2 years.   
        Fun Facts: This clam was accidentally introduced into Puget Sound             in the 1920's in shipments of Pacific Oyster seed stock. Species has           out competed Native Littleneck in many places.

Food: Filter feeder.  
Reproduction: Bivalves are typically gonochoristic (having separate male and female individuals), fertilization is external, and the developing larva (veliger) settles to the bottom after a time in the plankton. Grows to commercial size in just 2 years.   
Fun Facts: This clam was accidentally introduced into Puget Sound in the 1920's in shipments of Pacific Oyster seed stock. Species has out competed Native Littleneck in many places.

Food: Filter feeder specializing in detritus.  
Reproduction: Bivalves are typically gonochoristic (having separate male and female individuals), fertilization is external, and the developing larva (veliger) settles to the bottom after a time in the plankton.   
Fun Facts: Valves have a sharp bend line along one edge.   
Food: Filter feeder specializing in detritus.  
Reproduction: Bivalves are typically gonochoristic (having separate male and female individuals), fertilization is external, and the developing larva (veliger) settles to the bottom after a time in the plankton.   
Fun Facts: When viewed edge-on valves are bent at an angle.
  
Food: Filter feeder.  
Reproduction: Bivalves are typically gonochoristic (having separate male and female individuals), fertilization is external, and the developing larva (veliger) settles to the bottom after a time in the plankton.   
Fun Facts: This species is believed to have been introduced from the Atlantic Ocean sometime around the 1920's.

Food: Filter feeder.  
Reproduction: Bivalves are typically gonochoristic (having separate male and female individuals), fertilization is external, and the developing larva (veliger) settles to the bottom after a time in the plankton.   
Fun Facts: This clam is often home to two tiny Pea Crabs which live inside its shell.
 
Appearance: The shell is round and very thick. The brown-black surface layer is usually worn away when the shell is washed up on to the beach.
Depth: 2 - 200 m.
Environment: Lives usually dug down into the sandy or clayey bottoms. The shell is quite common on the beach.
Fun Facts: Black clams grow slowly and can be very old. In the Gullmarsfjord (Swedish west coast) an individual has been found that was 132 years old.
Classification: The black clam is part of bivalve group under the molluscs.


New England Clam Chowder
1/3 Stick of Butter
1 sm. Chopped Onion
6.5 oz. Chopped/Minced clams
15 oz. can clam juice
2 Medium Potatoes
1/2 tsp. Salt
1 Stalk of Fresh Celery (chopped)
1/2 tsp. Dill
1/2 tsp. Black Pepper
2 Cups Half & Half
3 Tbsp. Flour
Melt butter in soup pot and saute celery and onions until translucent.
Add the can of juice along with the juice drained from clams to the pot. Add potatoes, dill, pepper, and salt to the pot and boil until potatoes are done, but firm.
Dissolve flour into the half and half and combine with other ingredients.
Cook on low heat for 1/2 hours.
Serves 4 bowls


Linguine with Clam
1/2 c. olive oil
2 Tbsp. minced garlic
1/8" c. sweet red pepper, chopped
1 c. dry white wine
1-15oz can Whole Ocean Clams, drained, juice reserved
1 Tbsp. fresh parsley, chopped
1/2 tsp. red pepper flakes
Saut頭inced garlic and sweet red pepper in olive oil.
Turn up heat and add wine and reserved clam juice.

Cook until volume is reduced by half.

Reduce heat and add Whole Ocean Clams, parsley and red pepper flakes.

Serve over linguine.
Yield: serves four.

Clam Antipasto
1-15 oz. can Whole Ocean Clams
1 Tbsp. garlic powder
1 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. oregano
1/4 c. olive oil
1/4 c. lemon juice
Combine Whole Ocean Clams with spices, oil and lemon juice in a shallow bowl.
Stir to blend ingredients.
Refrigerate for 3 hours.
Arrange as an antipasto plate.
Yield: serves four.

Clam Dip
6.5 oz. Can of Chopped Minced Clams
Cup of Sour Cream
1 Tbsp. Dehydrated Minced Onions
1 tsp. Worcestershire Sauce
1/2 tsp. Lemon Juice
2 Tbsp. Clam Juice
4 Drops of Hot Pepper Sauce
Pinch of Garlic Powder
Drain clams and retain juice.
Mix all ingredients together and let stand at least 1 hour before serving.
Garnish with chopped chives & serve with crackers.