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| View Larger Image | Clams: How to Find, Catch, and Cook Them | Paperbackby Curtis J. Badger (Author)
| List Price: | $7.95 | | | Available: | Temporarily out of stock. Order now and we'll deliver when available. We'll e-mail you with an estimated delivery date as soon as we have more information. Your credit card will not be charged until we ship the item. |
| | Binding: | Paperback | | Publisher: | Stackpole Books | | Page Count: | 80 Pages | | Publication Date: | March 01, 2002 | | Sales Rank: | 659,907th |
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EDITORIAL REVIEWS | Product Description This practical, illustrated how to book describes the best ways to clam, including where to find the creatures, what equipment to use, and how to collect and cook them with dozens of tasty clam recipes included. The author, a veteran clammer along Virginia's clam rich Eastern Shore, also examines the natural history of clams and answers frequently asked questions about them. |
CUSTOMER REVIEWS (Average Customer Rating: 1.0 based on 1 review)
| Take your money and shred it instead of buying this book. by Russell L. Hewitt Jr. (Planet Erarth) 1 Stars February 17, 2006 This book is a total rip off. 32 pages of text about clams and few more pages of recipes. Plus, this book could have been written by one of Jerry's kids, it is so poorly done.
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SIMILAR PRODUCTS |

| The Compleat Clammer, Revised by Christopher R. Reaske (Author)
Here is a revised and updated edition of a much hailed little handbook on how to gather and prepare clams, oysters, mussels and scallops, for seaside foragers and food lovers on all coasts.
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| The New England Clam Shack Cookbook: Favorite Recipes from Clam Shacks, Lobster Pounds & Chowder Houses by Brooke Dojny (Author)
Stop any Yankee on the street and ask the name of his or her favorite restaurant, and you'll be directed to a Connecticut clam shack . . . or a Maine lobster pound . . . or a Massachusetts chowder house. In these rustic eateries, you find the freshest seafood prepared according to classic, decades-old, family recipes. Mountains of whole-belly fried clams. Steaming bowls of rich, creamy chowder. Sweet lobster boiled in seawater. Fresh, succulent cod fillets fried golden brown. In THE NEW...
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| Oxo Good Grips Clam Knife by OXO
Be sure to have the OXO Good Grips Clam Knife on hand at your next clambake. Its stainless steel blade is sturdy enough to penetrate clamshells, and sharp enough to release the meat from the shell. The soft handle absorbs pressure and won't spin in your hand.
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| 50 Chowders: One Pot Meals - Clam, Corn, & Beyond by Jasper White (Author)
When most of us think of chowder, New England-style fish or clam chowder is what comes to mind, but they are only two of the dozens of home-style chowders you can make from this book. Once you discover the diversity of ingredients you can cook into a chowder and see the scope of styles and colors open to you, you will wonder how we ever came to think there were only one or two chowders in the world. Authentic chowder is characterized by generous chunks of local seasonal ingredients...
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| The New England Clam Shack Cookbook (2nd Edition): 2nd Edition Completely updated with new restaurants and travel plans for eating around New England by Brooke Dojny (Author)
Rich buttery lobster, fried clams, and thick chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with creamy, tangy tartar sauce.
Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's...
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