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These are known as the notata strain of quahogs, which occur naturally in low numbers wherever quahogs are found. Hard clams are quite common throughout New England , north into Canada , and all down the Eastern seaboard of the United States to Florida ; but they are particularly abundant between Cape Cod and New Jersey , where seeding and harvesting them is an important commercial form of aquaculture.
For example, the species is an important member of the suspension-feeding, benthic fauna of the lower Chesapeake Bay. Rhode Island is situated right in the middle of "quahog country" and has supplied a quarter of the U.
The quahog is the official shellfish of the U. The species has also been introduced and is farmed on the Pacific coast of North America and in Great Britain and continental Europe.
It reproduces sexually by females and males shedding gametes into the water. While little is known about the disease, research is currently under way in several laboratories.
It was discovered along the coast of Cape Cod , Massachusetts in In coastal areas of New England, New York, and New Jersey, restaurants known as raw bars or clam bars specialize in serving littlenecks and topnecks raw on an opened half-shell, usually with a cocktail sauce with horseradish , and often with lemon.
Sometimes littlenecks are steamed and dipped in butter, though not as commonly as their soft-shelled clam cousin the "steamer. The largest clams are quahogs or chowders and cherrystones; they have the toughest meat and are used in such dishes as clam chowder , clam cakes , and stuffed clams , or are minced and mixed into dishes that use the smaller, more tender clams.
Historically, American Indians used the quahog as a component in wampum , the shell beads exchanged in the North American fur trade. Originally bred in the warm water outflows at Southampton Power Station for use as eel bait, the population became self-sustaining and can now be found in Southampton Water and has also spread to Portsmouth Harbour and Langstone Harbour.
The term " red tide " refers to an accumulation of a toxin produced by marine algae. Filter-feeding shellfish are affected, such as clams, oysters, and mussels.
The toxin affects the human central nervous system. Eating contaminated shellfish, raw or cooked, can be fatal. Some other kinds of algal blooms make the seawater appear red, but red tide blooms do not always discolor the water, nor are they related to tides.
Clams bought from a market should be safe, as commercial harvesters are extremely careful about red tides.
They close beds that are even remotely threatened and keep them closed for up to three or four weeks after they are clean of any red tide.
This variety typically consists of pre-fried cubed salt pork, salt water, potatoes, diced onions, quahog clams, butter, salt, and pepper.
This variety was more common in the early and midth century, and likely shares most recent common ancestry with New England clam chowder.
Served throughout North Carolina 's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent.
Long Island clam chowder is a variant that is part New England-style and part Manhattan-style, making it a creamy tomato clam chowder. The name is a geographical pun, noting that the location of Long Island , just like the recipe, is about halfway between Manhattan and New England.
Manhattan clam chowder has red broth, which is tomato-based. The addition of tomatoes in place of milk was initially the work of Portuguese immigrants in Rhode Island, as tomato-based stews were already a traditional part of Portuguese cuisine.
Minorcan clam chowder is a spicy traditional version found in Florida restaurants near St. Augustine and the northeast corner of Florida. It has a tomato broth base, with a "secret ingredient", Spanish datil pepper , an extremely hot chili comparable to the habanero.
The datil pepper is believed to have been brought to St. Augustine by the Menorcan settlers in the 18th century, and tradition holds among Menorcan descendants that it will only thrive and grow in two places: Menorca , Spain and St.
New England clam chowder, occasionally referred to as Boston Clam Chowder in the Midwest, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles, even though traditionally it is rather thin with many late 19th and early 20th century recipes using condensed milk as the base.
It is commonly made with potatoes, onion, and clams. New England clam chowder is usually accompanied by oyster crackers.
Crown Pilot Crackers were a popular brand of cracker to accompany chowder, until the product was discontinued in Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.
Its primary ingredients are chowder clams, onion, bacon, diced potatoes, pepper, celery powder, parsley, paprika or Old Bay seasoning, asparagus, light cream, and sliced tomatoes.
Traditional Rhode Island clam chowder—going back decades—is a red chowder and is served as Rhode Island clam chowder throughout the state. Rhode Island clam chowder has a tomato broth base and potatoes, but unlike Manhattan red chowder, Rhode Island clam chowder has no chunks of tomato and does not contain other vegetables.
The origins of traditional Rhode Island clam chowder are reportedly Portuguese immigrants in Rhode Island dating back over a century.
This recipe has been served for decades with clamcakes at memorable establishments like Rocky Point and Crescent Park.
Rhode Island clam red chowder is served principally and especially at long-established New England restaurants and hotels.
A secondary Rhode Island clam chowder has a clear broth and be found commonly along a stretch of the south coast of New England from eastern Connecticut to southwestern Rhode Island.
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