These clams have softer meat, with some of the variations being particularly known for their tender meat like the little neck ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

Submit an amendment to IACUC to include these measurements on your protocol if you don't already have this. Use the descriptions on the CLAMS Use and Measures page for the amendment. Contact CNRF ...

A squeeze of lime, a little hot sauce, a dash of Maggi sauce, and a splash of beer, and the sweet seafood brininess shines through. After the clams are lit, and their shells open, they are served ...

Energy expenditure, food intake, activity and body temperature are measured in mice using the CLAMS instrumentation system located in the MMRU in the CNRC. Each experiment is individually designed to ...

Add wine, lemon zest and juice, and let reduce for a couple of minutes. Add clams, cover pot and steam, giving the pan a good shake every now and again, until clams open, 6-11 minutes, depending ...

Scrub the clams, discarding any that stay open when tapped sharply. Place the clams into a pan over a high heat. Add two tablespoons of water, cover with a lid and cook for 3-4 minutes ...

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