Cracking Into the Sometimes Confusing World of Shellfish, Made Simple
Breaking down the different types of shellfish goes as follows.
The first group is mollusks, which can have a pair of shells and are then known as bivalves, can have a single shell known as univalves, or no shells such as octopuses.
The other popular shellfish to eat are crustaceans; these are distinct because of their exoskeletons.
Lobster, crab, crayfish, and shrimp fall under this delectable category.
The third group is a little less popular choice for the dinner table and those are the echinoderms, which are the spiny skinned buggers like starfish and sand dollars.
The one variety of echinoderms that some people like to munch on is the meat of sea urchins.
One of the most popular types of shellfish is clams.
Whether made into delicious chowder or steamed with some butter and garlic, clams make an excellent addition to any meal or a wonderful appetizer before the main course.
Baked clams are an easy to make entrée that will please any guest.
This calls for twelve chopped clams, ¼ finely chopped onion, ¼ cup seasoned bread crumbs, one peeled and crushed garlic clove, one egg slightly beaten, four tablespoons butter, 1/8 teaspoon dried oregano, and 1/3 cup seasoned dry bread crumbs.
To start preparing one of the most delicious types of shellfish, remove the clams from their shells and chop them coarsely.
Melt two tablespoons of butter in the microwave or in a pan over low heat on the stove, stirring in the onion and garlic once the butter is melted.
Keep the butter over the heat source or in the microwave cooking until the onion are nice and tender.
Then add the egg, clams, ¼ seasoned bread crumbs, and oregano, combining all of these ingredients together and spooning the mixture into the now vacant clam shells and place the shells on a baking pan.
Melt the remaining two tablespoons of butter and mix in the 1/3 cup seasoned dry bread crumbs and sprinkle the buttery breadcrumbs over the clam mixture.
Bake the clams for twenty-five minutes at 350°F until the clam mixture is a lovely golden brown.
This is a great first step into exploring the wonderfully diverse world of shellfish.
The first group is mollusks, which can have a pair of shells and are then known as bivalves, can have a single shell known as univalves, or no shells such as octopuses.
The other popular shellfish to eat are crustaceans; these are distinct because of their exoskeletons.
Lobster, crab, crayfish, and shrimp fall under this delectable category.
The third group is a little less popular choice for the dinner table and those are the echinoderms, which are the spiny skinned buggers like starfish and sand dollars.
The one variety of echinoderms that some people like to munch on is the meat of sea urchins.
One of the most popular types of shellfish is clams.
Whether made into delicious chowder or steamed with some butter and garlic, clams make an excellent addition to any meal or a wonderful appetizer before the main course.
Baked clams are an easy to make entrée that will please any guest.
This calls for twelve chopped clams, ¼ finely chopped onion, ¼ cup seasoned bread crumbs, one peeled and crushed garlic clove, one egg slightly beaten, four tablespoons butter, 1/8 teaspoon dried oregano, and 1/3 cup seasoned dry bread crumbs.
To start preparing one of the most delicious types of shellfish, remove the clams from their shells and chop them coarsely.
Melt two tablespoons of butter in the microwave or in a pan over low heat on the stove, stirring in the onion and garlic once the butter is melted.
Keep the butter over the heat source or in the microwave cooking until the onion are nice and tender.
Then add the egg, clams, ¼ seasoned bread crumbs, and oregano, combining all of these ingredients together and spooning the mixture into the now vacant clam shells and place the shells on a baking pan.
Melt the remaining two tablespoons of butter and mix in the 1/3 cup seasoned dry bread crumbs and sprinkle the buttery breadcrumbs over the clam mixture.
Bake the clams for twenty-five minutes at 350°F until the clam mixture is a lovely golden brown.
This is a great first step into exploring the wonderfully diverse world of shellfish.
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