The mention of goeduck caused me to realize I've never had that, either. From what I've read, it's expensive, but I've also heard that it's real tough, maybe like horse clams.

Is it good for anything besides chowder?
Why is it so expensive?

Has anyone here tried it? Please report.

Also, regarding steaming manila clams, I add a little white wine to the water to boil and steam. And I cannot figure out how to calculate servings. I think I can just eat them until I get one where I crunch down on a grain of sand. For some reason, that does it for me. Sand in my teeth and I'm finished, whether it's the 3rd or 4th clam, or the 20th. How about you?

Sincerely,

Salmo g .