CollectionsClams
IN THE NEWS

Clams

FEATURED ARTICLES
FOOD
April 22, 2016
Makes 6-8 servings 3 tablespoons olive oil 2 medium yellow onions, chopped 4 stalks of celery, medium dice 6 carrots, medium dice 4 medium potatoes, medium dice 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 4 6 ounce cans minced clams in their juice 1 8-ounce bottle clam juice 1/4 cup flour 3 tablespoons butter 2 cups whole milk 1. Heat olive oil in...
NEWS
January 15, 1992 | By William H. Sokolic, Special to The Inquirer
First battered by winds, then ripped by the ocean, a stretch of the New Jersey Shore is now choking on the stench of 150,000,000 dying clams - the aromatic aftermath of this month's devastating coastal storm. And folks from Longport to Atlantic City are raising their own stink about the millions of unwanted guests who have overstayed their welcome. After the Jan. 4 storm that crashed over the Shore, beaches on Absecon Island were knee-deep in clams, most very much alive. For the first week, the shellfish merely posed an aesthetic problem.
FOOD
July 21, 2016
Makes 4 to 6 servings 2 pounds, 3 ounces clams in their shells 3 tablespoon cooking oil 21/2 tablespoon fermented black beans, rinsed and drained 2 teaspoons finely chopped ginger 1 tablespoon finely chopped garlic 1 fresh red chilies, cut into thin diagonal slices 3 tablespoons finely chopped green bell pepper 2 tablespoons Shaoxing wine 1 teaspoon dark soy sauce 1 teaspoon light soy sauce Salt (optional)...
FOOD
March 7, 2013 | By Sara Moulton, Associated Press
My favorite way to prepare clams is to steam them. In this recipe, I added broccoli rabe, which absorbs some of the clam liquor as it cooks. Asian Steamed Clams or Mussels With Broccoli Rabe Makes 4 servings 2 tablespoons vegetable oil 1 tablespoon grated fresh ginger 1/2 cup finely chopped scallions (white and green parts) 3 cloves garlic, minced 1 teaspoon Chinese chili sauce (or hot sauce) 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 dozen littleneck clams or 2 pounds mussels, scrubbed well 1/2 teaspoon sesame oil 3 cups blanched and coarsely chopped broccoli rabe 8 thick slices country-style bread, toasted 1. In a large saucepan, heat the oil over medium high.
NEWS
November 18, 1986 | By Jane M. Von Bergen, Inquirer Staff Writer
Life hasn't been the same for David Powell since a ton of clams fell on him in February. His attorney says Powell has been out of work, his medical bills are mounting and he's got a pain in his lower back that won't quit. And so yesterday, Powell, a man in his early 20s from Erma, Cape May County, filed suit in federal court in Camden citing the Jones Act, a law governing maritime matters. The suit names Boat Gulf Air Inc., the company that owns the Gulf Air, a clamming boat.
NEWS
September 1, 1989 | By Andrew Maykuth, Inquirer Staff Writer
The three fishermen slowly guided their boat through the choppy water of Barnegat Bay, searching for the right spot to deposit their cargo of shellfish. "Right here," said Glenn Tilden, who was piloting the craft. Tilden's co-workers hoisted the heavy bags of clams to the side of the boat. They had spent the morning digging the clams from the mud of Raritan Bay, 30 miles to the north, and now they were casting them overboard again. The clams sank like rocks into the dark water.
FOOD
August 14, 1988 | The Inquirer staff
Maryland watermen are trying to figure out why clams they pull from the Chesapeake Bay have high levels of bacteria when they hit New England markets. Since June, health officials in Maine, New Hampshire, Massachusetts and New York have embargoed about a dozen Maryland seafood dealers because tests showed high bacteria levels in the clams and could lead to sickness in humans. "It's a mystery. It could be on this end. It could be on that end," said Danny Elburn, 30, a Rock Hall, Md., seafood dealer whose clams have been banned in Maine and Massachusetts.
NEWS
May 2, 1998 | By Shankar Vedantam, INQUIRER STAFF WRITER
In a biology lab a few hundred yards from this town's famous Civil War battlefields, a scientist is feeding clams Prozac. Peter Fong has found that when clams are under the influence of the antidepression medicine, they go into reproductive overdrive. Within a few hours, out pop baby clams. The phenomenon is not unique to the fingernail clams that thrive in the creek that runs through this town's famous battlefields. When Fong, a biologist at Gettysburg College, feeds Prozac to another species - zebra mussels - they spew sperm and eggs all over the place.
BUSINESS
March 1, 1993 | By William H. Sokolic, FOR THE INQUIRER
Think oranges, and Florida comes to mind. Think potatoes, and Idaho pops up. But what about clams? Or flounder? Draw a blank? Too many people draw blanks when it comes to seafood. They certainly don't think New Jersey when they think seafood. So says Neil Berger, founder and president of the newly minted Cape May Seafood Producers Association, a federation of five major seafood companies that work out of the port of Cape May. It so happens that New Jersey clammers harvest two of every three clams consumed worldwide, Berger said.
1 | 2 | 3 | 4 | 5 | Next »
ARTICLES BY DATE
FOOD
July 22, 2016
Clams in Black Bean Sauce . . . 4 Dan Dan Noodles . . . 5 Smacked Cucumber . . . 5
FOOD
July 21, 2016
Makes 4 to 6 servings 2 pounds, 3 ounces clams in their shells 3 tablespoon cooking oil 21/2 tablespoon fermented black beans, rinsed and drained 2 teaspoons finely chopped ginger 1 tablespoon finely chopped garlic 1 fresh red chilies, cut into thin diagonal slices 3 tablespoons finely chopped green bell pepper 2 tablespoons Shaoxing wine 1 teaspoon dark soy sauce 1 teaspoon light soy sauce Salt (optional)...
NEWS
July 10, 2016
Wildflower (Astralwerks ***) Like Terrence Malick or Henry Roth or Guns N' Roses, The Avalanches went away for what seemed like forever, and now their new work faces the challenge of living up to impossible expectations. Sixteen years ago, the sample-mad Australian production crew released Since I Left You, a plunderphonics masterpiece that built on hundreds of snippets of found sound. It has grown in cult stature as the years have passed and absence has made the ears grow fonder.
NEWS
May 29, 2016 | By Jacqueline L. Urgo, Inquirer Staff Writer
WHAT IT IS? The tradition of the "Shore dinner" goes back generations. And plenty of restaurants that started that concept along the Jersey Shore have flowed and ebbed with the tides - and are long gone - like Captain Starns and Hackney's, which once graced Atlantic City's beaches, Busch's in Sea Isle City, and Zaberer's inland in Egg Harbor Township. Diners then knew there may have been no better way to really experience the shore than to taste it. And, lucky for us, there are still plenty of places these days where seafood is purveyed in hallowed halls with a kind of reverence for the basic broiled, baked, or fried dinner ritual.
FOOD
April 22, 2016
Makes 6-8 servings 3 tablespoons olive oil 2 medium yellow onions, chopped 4 stalks of celery, medium dice 6 carrots, medium dice 4 medium potatoes, medium dice 1/2 teaspoon dried thyme 1/2 teaspoon kosher salt 1/2 teaspoon fresh ground pepper 4 6 ounce cans minced clams in their juice 1 8-ounce bottle clam juice 1/4 cup flour 3 tablespoons butter 2 cups whole milk 1. Heat olive oil in...
NEWS
December 1, 2015 | By Jason Laughlin, Inquirer Staff Writer
The afternoon wore on and Snockey's, the century-old South Philly oyster house, began running out of things - crab cakes, littleneck clams, time. One customer, Arlene Campbell, was told by co-owner Ken Snock that her takeout order was the last one Snockey's would ever serve. She walked out with boxes filled with shrimp, clams, and salmon for her family. It was standing-room-only around the small bar, and behind it staff bustled, shucking the last oysters and serving the last beers and Bloody Marys to the last rush of customers who would ever walk through Snockey's doors.
NEWS
February 26, 2014 | BY WILLIAM BENDER, Daily News Staff Writer benderw@phillynews.com, 215-854-5255
IF DON TOLLEFSON was stashing his alleged ill-gotten gains, it sure as hell wasn't in the storage units he rented on Columbus Boulevard. Not unless the former sports anchor was splurging on junk with all the money he'd allegedly collected from people who never got the tickets he'd promised. "He was a hoarder!" a man speculated about Tollefson, 61, after peering into one of his storage units at Public Storage near Callowhill Street. Old hockey sticks. A jar of Progresso white clam sauce.
NEWS
May 23, 2013 | By Stephen Ohlemacher and Alan Fram, Associated Press
WASHINGTON - At the center of a political storm, an Internal Revenue Service supervisor whose agents targeted conservative groups swore Wednesday she did nothing wrong, broke no laws and never lied to Congress. Then she refused to answer lawmakers' further questions, citing her Fifth Amendment right not to incriminate herself. In one of the most electric moments since the IRS controversy erupted nearly two weeks ago, Lois Lerner unwaveringly - but briefly - defended herself before the House Oversight and Government Reform Committee.
FOOD
March 7, 2013 | By Sara Moulton, Associated Press
My favorite way to prepare clams is to steam them. In this recipe, I added broccoli rabe, which absorbs some of the clam liquor as it cooks. Asian Steamed Clams or Mussels With Broccoli Rabe Makes 4 servings 2 tablespoons vegetable oil 1 tablespoon grated fresh ginger 1/2 cup finely chopped scallions (white and green parts) 3 cloves garlic, minced 1 teaspoon Chinese chili sauce (or hot sauce) 1/2 cup dry white wine 1/2 cup low-sodium chicken broth 3 dozen littleneck clams or 2 pounds mussels, scrubbed well 1/2 teaspoon sesame oil 3 cups blanched and coarsely chopped broccoli rabe 8 thick slices country-style bread, toasted 1. In a large saucepan, heat the oil over medium high.
FOOD
January 10, 2013
The Original Clam Tavern is a throwback in the best sense, an old-school seafood standby that's stayed true to blue-collar Clifton Heights for 50 years, both in fair prices and low-frills, fishtank ambiance. Its greatest asset is owner Tony Blanche, a childhood clam-shucker there who returned to buy it after a career in sales, who understands the value of quality ingredients treated with pride in continuity. You taste that in the peerlessly fresh mussels red, the creamy chowder, plump scampi and excellent crab cakes.
1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|