NEW ENGLAND SHELLFISH

Here in New England, we have quite a variety of seafood, including,shellfish and lots of different kinds of fish. So, I thought, to give u an idea of what we have, I would put descriptions, of some of the different shellfish, that is enjoyed in New England.

Soft-Shelled Clams - Steamers -(eaten as steamers, or used in clamboils, and clambakes)

Little Necks - Baby Quahougs(used in appetizers, sometimes eaten raw, and also used in clams casino)

Cherry Stones - Small Quahougs (used in appetizers, and also in chowders, and stews)

Quahougs - Large Quahougs (these are tough and used in chowders, and stuffed quahogs, where they are ground,up.)

Mussels - (used, steamed, alone and in main dishes and in stews)

Oysters - (used in chowders and stews, and sometimes stuffings at holiday time)

Maine Shrimp - tasty, tender little shrimp, off the Maine coast, seasonal. (used, alone, boiled ,served with cocktail sauce, or used in recipes for shrimp)

Scallops - sea scallops are largest, get to about half dollar size. These are available year round.(used, fried, broiled, baked, and in seafood recipes)

Bay Scallops - tender, sweet little scallops, from the bays on New England. Even though, they are seasonal, they are getting scarcer and scarcer.(used, fried, broiled, baked, and in seafood recipes)

Lobsters - Available all year round, sizes from 1 1/4lbs chicken lobsters, and up to real large, maybe 5 - 10 lbs or more. The size usually served, is 1 1/4 up to 2 1/2 lbs. The real large ones are not as tender.(used, baked stuffed, boiled, broiled,also,in salads, newburgs, and stews,and other recipes.)

Crabs - Rock Crabs and Blue Crabs are the most common ones. Tasty but not much meat in them. (used steamed, and served with melted butter,or crabmeat salad and in recipes calling for crabmeat.)

It's possible I have omitted a shellfish or two, but this gives u a general overview of the popular & delicious shellfish, eaten here :)