Recipes with Lemons and Quahog Clam

Lemons are a fruit and very common ingredient in cooking, providing both flavoring and an important souring agent. The juice is most commonly used, but the zest is also a wonderful flavoring agent. Avoid the white pith, as it is very bitter. More about Lemons

A hard-shelled clam from the cold northwestern water of the US. Sizes range - from smallest to largest - Littleneck, Topneck, Cherrystone and Chowder. The are often baked, steamed, stewed, in chowder. Smaller sizes are often eaten on the half shell. More about Quahog Clam