Butter clams are often eaten raw and they make good steamers, and fantastic chowders.
Found on the entire West Coast of North America, including Alaska, the shells are up to five inches in length. They are heavy, oval to square-shaped and externally marked with concentric rings. When young, the Butter Clam is yellowish in color and they change to a grayish-white with age. As butter clams become larger they get more tough. To tenderize, run the tougher portions through a meat grinder.
- Baked Clams With Garlic Butter
- Summer dining, family style: Steamer clams with dill, white wine and butter
- Butter Clam Fritters With Wild Sorrel Aioli
- Clam Bake Butter
- Clams Casino
- Steamed Clams
- Garlic Clam Dip
- Baked Stuffed Shrimp With Clam Stuffing
- Homemade Clam Chowder
- Clams With Pappardelle Pasta