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- another term for quahog
- ‘Seasons are set for the legal taking of hardshell clams and mussels.’
- ‘These hardshell clams are most often used for chowders, or baked dishes like clams casino.’
- ‘Unlike softshells, hardshell clams can close their shells completely and ‘live on their own juices’ for a time.’
- ‘Less well known are the Stimson's surf clam, razor clam, whelk, hardshell clam, sea cucumber and baby scallop - delicacies fished all along the north shore of the St. Lawrence from Tadoussac to Mingan, and exported to Japan, among other countries.’
- ‘After a debilitating bout with a parasite, these hardshell clams are flourishing anew in Raritan Bay, the reach of leaden water that divides the New York City borough of Staten Island from the north end of the Jersey Shore.’
- ‘Sensitive species include sandlance larvae, herring and surfsmelt spawning areas, eelgrass, green algae, salt marsh, spitberm vegetation, Dungeness crab, hardshell clam, and sea urchin.’
- ‘The low allowable harvest and continued low density of hardshell clams make a commercial harvest during 2002 inadvisable.’
- ‘For example, butter clams store toxins in their siphons for up to two years, and razor clams accumulate toxin less readily than hardshell clams.’
- ‘On the East Coast, the Atlantic hardshell clam and the soft clam are the main clams sold in the shell, whereas on the West coast it is the Manila clam.’
- ‘The lager hardshell clams, or quahogs are used for chowder.’
- ‘Clam rigs or clam dredges are used to harvest soft shell clams, hard shell clams, and razor clams.’
- ‘Gallagher, owner of Agate Shellfish, also agreed to pay $18,332 in restitution to beachfront landowners in Mason and Thurston county for hardshell clams harvested on their property.’
- ‘Be aware that there are size limits for hardshell clams, and only those hardshell clams of a certain size may be kept.’
- ‘At the market Fresh hardshell clams are available all year round.’
- ‘The hardshell clam, Mercenaria mercenaria or quahog (pronounced co hog) is equally delicious and is avidly sought, being eaten more often cooked and in chowder than the softshell, which is considered a delicacy raw as well as cooked.’
- ‘One pound [454 g] of hardshell clams will yield 4 ounces [113 g] of meat; 1 pound [454 g] of softshells will yield 8 ounces [227 g] of meat.’
- ‘The Northern Quahog (hardshell clam) is an estimable shellfish with a long and storied history.’
- ‘Dungeness crab and hardshell clams in shallow bays are vulnerable to effects of oiling.’
- ‘Grown by farms remote even by Alaska standards, these hardshell clams come from the world's cleanest waters.’
- ‘For instance, in 1950 the ten most valuable fisheries were, in descending order, eastern oysters, hardshell clams, menhaden, sea scallops, porgies, sea bass, surf clams, summer flounder, American shad and blue crabs.’
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