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General Discussion

Bitter Cherrystone clams

i4details | Sep 13, 202012:04 PM     1

I brought home cherrystones from Gelsons. All tight and fresh smelling. Within 10 minutes of arriving home with them, I scrubbed the shells in cold running water and lightly steamed until opened... as usual, before adding to clam sauce. They were very bitter, although they didn't ruin the sauce, the clam meat had a distinctively bitter taste. I'm wondering why, I have made this my whole life and this is the first time I've ever had bitter clams of any species, manila, quahog or cherrystone. Anyone got a clue?

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