These are small, sweet Pacific clams found in Puget Sound, Washington State. Their shells have concentric rings descending from the central peak of the shell. They dominated the market on the West coast up until the 1970s. Cooking Tips For the most part, eaten raw, unlike most Pacific clams.
These are very large Soft Shell Pacific clams that can weigh anywhere from to 2 to 4 pounds (1 to 2 kg) and be up to 8 inches wide (20 cm.) The neck of the large ones have an undeniable resemblance to a certain part of the human male anatomy, though at a size that…
Found in the Pacific North West, as well as in South-East Asia, these clams have long, flat shells. They don’t bury themselves very deeply in the sand. They are mostly farmed these days owing to the demand for them, which started in the 1970s in North America and has increased since. Cooking Tips Needs cooking….
Pismo Clams are rare Pacific clams. They can only legally be caught when they are over 4 1/2 inches wide (11cm), which they reach when they are about 5 years old. They can grow up to 7 inches (18 cm.) They are tender and sweet and considered a delicacy, and priced accordingly. Cooking Tips Part…
Razor Clams are Pacific clams that don’t look anything like other clams do: they are actually long and narrow, and the shells look like the straight razors that barbers use. The shells are also very sharp. Their shape allows the creatures to burrow into sand quickly. The name is sometimes applied to clams with sharp…
Red Ark Shell Clams are a specialty in Japanese cooking, prized as a sushi or sashimi ingredient. They are called “Akagai” in Japanese. Though there are many types of Ark (or “peponita”) clams found throughout the world (at least 200), Akagai in Japanese refers to the type which has not only a red-coloured shell, but…