This is a great way to incorporate some of the many textures of clams from the Southeast. I don’t think I would ever use clams alone in this recipe. They are so different from my other clams I can’t even get a grip on how much my husband likes them.
And they are so easy to use. You could even use this recipe for the first time and never make a mistake.
The Spanish clams are one of the most amazing clams I have ever used. While I am sure there are many other varieties out there, these clams are the ones that seem to have the best texture of all. They are more firm than the other clams and have a different texture that makes them seem like they are more like rubber.
We’re not talking about the same clams here, but the Spanish clams have a texture that reminds me of those rubber toys that we use our kids to play with. So if you want to use these clams as a food, they’re easy to cook (like all clams are). There’s also the benefit of having a milder, sweeter taste.
The clams here are the most mild of all and are just as tasty, but they are easy to cook like I said. They are also good for eating raw. So, in that way, theyre more like a staple food for people in the south, but theyre also quite inexpensive and tasty.
Clams like the softest of all are the hardest and most delicious to cook. They are also good for eating raw.
These are the best clams, and theyre delicious. They are hard to cook, however. They are also a great staple food for people in the south, but theyre not that expensive.
The clams are pretty tasty and are also very easy to bake, but theyre so expensive in general. Because you have to bake them, you can’t stick them in a glass of water. So, if you want to get rid of them, you can always stick them in a cooler, like an icebox.
If you want to cook clams, you need to get the right kind of clams. For example, if you want to cook clams, you’ll need to use the right kind of clam. The ones I buy off the internet are too small. I have to buy them in the shell. I have to get the shell so I can just open it up, pop the clams in, and stick them in the fridge.