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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.

#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.

#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.

#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.

#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

#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

#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.

"Depend not on fortune, but on conduct."


#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????

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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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