pismo clam
[ PIHS-moh ]
This Pacific hard-shell
CLAM is considered one of the choicest of its genre. Unfortunately, it's also becoming one of the scarcest. Pismos are tender, sweet and large-usually with a minimum shell diameter of 5 inches. The adductor muscle (which hinges the two shells) is so tender that it can be served
ON THE HALF SHELL. The body meat can be steamed, fried or used in chowder. See also
CLAM.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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