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mahogany clams?


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#1 westhavendave

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Posted June 21 2002 - 3:55 PM

I saw these at stop and shop today. They were like 4 lbs. for 2 bucks. Has anyone ever tried them for roasting or half shell. I love littlenecks and these look the same size but I find the price to good to be true. I didn't buy them today because i needed clams for party, and did not want my friends to be guinea pigs. Lets here your thoughts on them. Thanks, Dave
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#2 spook

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Posted June 21 2002 - 7:14 PM

They are quite good.


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#3 Sudsy

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Posted June 22 2002 - 10:38 AM

I've bought em twice and didn't like them both times. I used them in a gumbo and in a Zuppa de Pesce (sp?). Both times I found them to have a stronger, fishier flavor and a lot of sand.
Spook, do you think I just got some bad ones? How do you prepare them???
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#4 BobEver

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Posted June 23 2002 - 4:11 PM

I like the mahoganies, I soak em in water with about a table spoon or so of corn meal or cracker meal (helps get rid of grit) water for about an hour and then rinse them good. I like to cook them on a grill, when they pop open they are done and very good.
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#5 DeadlyDickTosser

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Posted June 24 2002 - 11:31 AM

I thinik I had'em steamed and like them.


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#6 Cool Hand Fluke

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Posted June 24 2002 - 11:44 AM

If they are that cheap now I know why they are a staple of the Quarterdeck Seafood Buffet.


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#7 Flukezilla

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Posted June 25 2002 - 11:07 AM

I do not like them at all. There is no comparing them to a Jersey hard clam.


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#8 spook

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Posted June 25 2002 - 12:40 PM

I rinse them well and grill them.
None of the clams come close to a Louisianna oyster.


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#9 Steve in Mass

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Posted July 09 2002 - 1:42 PM

They are good in sauce......I throw some in when I make "NJ style" mussles marinara (Hot type!).....just make sure they are all fresh (closed) when you buy them......definately are cheap enough.....
[This message has been edited by STEVE IN MASS (edited 07-09-2002).]


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#10 westhavendave

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Posted July 10 2002 - 10:53 PM

Since I started this thread I will say that I bought 2 #'s and roasted them, after the second clam I threw the rest out, full of sand and very fishy tasting. I will stick with RI littlenecks thank you. Dave
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#11 Marksharky

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Posted July 11 2002 - 8:49 PM

Honestly I have never had them, however my monger recently sent me a "select" little neck & man these things are pearls! I will let you know where they come from, very uniform, plump & tasty... raw or cooked


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#12 diggersdelite

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Posted December 21 2008 - 12:14 PM

They Are A Cheap Way Of Mentally Thinking You're Eating Littlenecks
How To Cook
Put A Dozen Mahoghany Clams On A Board- Cook For 10 Minutes- Throw Away The Clams - Eat The Board

Free They Are Excellent


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#13 Mike

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Posted December 22 2008 - 12:03 PM

I made the mistake of trying to have some on the half shell. Yuck!

They were OK steamed with wine, parseley, cilantro and onions. Probably OK in marinara too.


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#14 aqua-holic

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Posted December 22 2008 - 12:30 PM

They are fine, unless you are used to the real clams. Without them, what would we compare a little neck to????

Steve


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#15 Steve in Mass

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Posted December 22 2008 - 12:53 PM

I had them just the other night, as they were on sale for $1.99/lb. They are good in marinara sauce with mussels, but I wouldn't eat them on the half....


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