FAIRHAVEN, Mass. -- It's a leap of faith the first time you peel back the membrane from a steamer's rubbery neck, or slurp a raw littleneck from the slimy cradle of its shell. The clam is no food for ...

The sign outside proclaims the spot is “famous for clams,” but Flo’s Clam Shack is taking a hiatus from hawking fried steamers. The restaurant has been shelling out the crispy, salty dish for decades.

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. A couple of weeks ago, on a sunny March Sunday, a group of scientists, ...

Add Yahoo as a preferred source to see more of our stories on Google. Michael Cimarusti doesn’t remember the name of the restaurant, but he vividly remembers the experience. “That clam shell was as ...

At Artie’s South Shore Fish Market & Grill in Island Park, the cooked steamers - Atlantic soft-shell clams - are velvety, almost mousse-like in texture. Credit: Yvonne Albinowski If you’re looking to ...

Click to share on Facebook (Opens in new window) Facebook Click to share on X (Opens in new window) X Fleet Landing's soft shell crab sandwich. Credit: Provided; Ilyn Brown The No. 1 rule of soft ...

They typically start to appear in restaurants in the springtime — fried on sandwiches, pressed into tacos, rolled tight into sushi. Many chefs are eager to get them in stock to be proudly rattled off ...

ASHEVILLE - Chefs are reveling in soft-shell crab season and diners are reaping the rewards with a slew of new recipes landing on local restaurant menus and specials boards. Post 25 Kitchen and Lounge ...