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A type of bivalve mollusk found in shallow areas of ocean salt water and in numerous areas of fresh water.

A rich flavored soup prepared with small pieces of clam, bits of vegetables, and cooked in a stock that may be cream-based or water-based.

A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.

A combination of water and liquid processed from clam meat that has been cooked. The blend of liquids is used as a cooking base or stock to enhance the flavor of soups, chowders, bouillabaisse, paella, and seafood dishes.

A native American name for varieties of hard-shell clams found on the East Coast. Quahog is a term that is also used to describe the largest of the hard-shell clams.

A kitchen utensil that is used to pry open the hard shell of a clam or an oyster in order to remove the meat.

The smallest variety of the hard-shell clams, measuring less than 2 inches. Littlenecks are small and tender, generally served raw on the half shell.

Often considered to be an activity at the seashore, clambakes are events that may be picnics or evening parties where clams and a variety of other foods are steam-baked.

A bi-valve mollusk, considered a shellfish that is similar to a clam. Cockles, which are popular in Europe, are harvested similar to clams, by digging them out of the sand along a shoreline.

A utensil that is used to pry open the hard shell of an oyster or clam in order to remove the meat. Typically, the knife will have a sharp, beveled blade that can be inserted into the tightly closed shell to pry the shell apart.

A traditional Mediterranean fish stew made with a variety of fish and seafood, such as lobster, scallops, shrimp, clams and mussels, which are typically cooked in saffron flavored broth.

A gastropod mollusk, which is a mollusk that has a single shell containing a single muscle. The colorful shell of this mollusk contains a clam-like flavored meat that must be tenderized because of its toughness.

A type of mollusk, related to the sea snail, having a flat, oval shell. The flesh can be cooked and is similar in taste to a clam.

A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.

One of the sub-classifications of mollusks, which are a class of shellfish. The two sub-classifications are univalves and bivalves.

Considered to be a type of pasta originating in North Africa during ancient times, Fregola is very small in size, similar to soup pastas, and is sometimes mistaken as a grain.

The process of removing, peeling or discarding the outer covering on food items such as nuts, corn and shellfish.

A name for several types of mollusks with a single shell and single muscle (univalve mollusks). Gastropods include abalone, snail, whelk, and limpet.

A type of soup that contains a variety of ingredients that may include potatoes, other vegetables, milk, cream, meats, and herbs made into a hearty food that is always served hot.

Coarse salt crystals, which are not refined as much as other salts, thus resulting in a grayish tinted salt containing more non-harmful minerals and impurities than other salts.