�y��vlog

There are the round bellies of soft-shell clams — the restaurant has always called these “soft clam bellies,” but almost everybody else in the Northeast knows them as steamers — in an intoxicatingly fragrant stew enriched by miso.

Both the Little Neck and the paper shell clams are very good served as a Curry; only the body part of the soft clam should be used, as the remainder is somewhat tough.

For an appetizer, the soft clam pan roast is hard to beat; it is best followed by tasty mignons of tenderloin flared in bourbon or stuffed broiled lobster and wilted dandelion greens with bacon.

A little fountain of water announces the abode of the soft clam.

The soft clam is long and thin, instead of being almost round, like a hard clam.