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This clam goes by quite a few different names, including Manninose,
piss-clam, long-neck clam, steamer, Ispwich clam, and belly clam.
The soft-shell clam has shells that are very thin compared to those of
a hard clam. The shells are so thin you can break them easily with
your fingers. The shells are white and elongated. The entire clam
does not fit inside the shell; the siphon or snout (or neck) hangs
out. Soft-shell clams grow to 5 inches across, but are usually
harvested before reaching this size. Two to 3 inches is more common.
A minimum legal size exists (2") and may vary from state to state. The soft-shell clam inhabits fine sand or sandy mud substrates from the intertidal zone to about 30 feet and 8-14 inches deep. On tidal flats, it is the clam that squirts at you. This clam is found from Labrador to North Carolina and in a number of scattered locations on the Pacific coast. New Englanders are big on soft-shell clams. But they are also very popular in Maryland and New Jersey. They also seem to be catching on in Delaware. Soft clams are sold live in the shell or shucked. A live clam will show movement; the snout (neck) will move if you touch it, and the shells will try to close if you pick up the clam. As mentioned, the shells break easily, so care must be taken when handling them. A broken shell does not always mean the clam is dead, but it does indicate that the animal has been stressed and its shelf life will be shorter. Still, if there is no movement, discard the clam. CULINARY DESCRIPTION This is a wonderful clam and can be consumed in a variety of ways. Scrub and rinse the clams before cooking them. They do tend to be gritty sometimes, so some people recommend purging the clams in cold saltwater for at least two hours. This allows the clams to pump out any sand. Live clams should sink to the bottom; if there are any floaters, discard them. Since they are often called steamers, you can well imagine that soft- shell clams are best steamed. All you need to do is put about 1/2 inch of water in a pan, bring it to a boil, add the clams, put the lid back on, and steam until they open -- approximately 5-10 minutes. To add flavor, you can add garlic and olive oil or white wine to develop the broth because when the clams open, they add flavor to the broth -- their liquor flows out and enhances the clam flavor. Next, you'll want to let the clams cool a little so you can handle them. Pour the broth into cups for each person and give each a separate dish of melted butter. To eat your first clam, pull it out of its shells by its neck, peel the skin off the neck, then hold the clam by the neck, dip it in the broth first, then the butter, and then pop it in you mouth -- Great! If you like spicy foods, try dipping the clams in crab seasoning after the butter. It is also popular to bread or batter these clams and fry them. But, if you try the above, you'll never want another fried clam again. |
