Quotessence
Home / Topics / Clams Quotes

Clams Quotes

Browse 49 quotes about Clams.

Clams Quotes

“You quickly simmer the hamaguri clams in sake, mirin, and soy sauce, then serve them on the rice. At Fusa Sushi, the resulting leftover liquid was boiled down and used as a glaze for the conger eel and hamaguri clam sushi. But because Kazusa-meshi was so popular, there was still plenty of the stuff left over. Rather than waste it, the owner started taking it over to his brother next door--- who put it in his ten-don sauce. The owner of Fusa Sushi kindly told me the recipe." "So that sauce I just ate was flavored with... hamaguri clams?" asked Keiko, gazing steadily at the photo. "That's right. Now, the soup at Tenfusa was hamaguri broth. I made the fish ball the way he told me too, using a mix of hamaguri and white-fleshed fish. That's right--- the first time you visited, I happened to be serving a sake-simmered hamaguri stock for the soup. Of course, in that soup, the fish balls were made from sardines--- which your hometown of Ishinomaki is famous for. That, combined with the clam-flavored broth, explains why you found the flavor so nostalgic. You've quite the discerning palate, clearly!”

SoupSharingRiceSeafoodJapanese FoodClamsSardinesTaste Of Home
Book:The Restaurant of Lost Recipes
Create image

“The first one is stewed hard clam. You stew the hard clam in soy sauce until it's rather salty... ... and then you place it inside the rice ball... ... and wrap it with dried seaweed." "Huh, stewed hard clam?" "Stewed hard clam is what you eat in sushi, right? Why's that the future?" "Next is a matsutake rice ball. You cook the matsutake you picked during the season and simmer it until it's salty... ... then preserve it. That becomes the filling for the rice ball." "The scent and flavor... it brings back the joy of being Japanese." "It's good... but why is this the rice ball of the future?" "The last one is a katsuobushi rice ball. You shave a katsuobushi from makurazaki as thinly as possible... ...then you flavor it with soy sauce... ... and place it into the rice ball. Finally, wrap it in dried seaweed.”

FutureMushroomsClamsJapanese CookingFungusRice BallsBonito
Book:The Joy of Rice
Create image

“So that's the Wanmono Soup made by Satoshi Isshiki... ... the so-called Master of Aggressive Japanese Cuisine." "Look how beautifully it's plated! Even the ingredient colors are coordinated!" "A true work of art!" "Just looking at it sucks me in." "But the taste... how does it taste?! Is it as delicious as it is gorgeous?!" "Just one sip of the broth was enough to send a shock wave surging through my body. Delicately constructing a wanmono soup out of just hare and konbu is difficult enough. But to incorporate clam stock as well?! And so seamlessly too!" "Clams?!" "Wait, the soup broth is hare... and also clam?! How does that even work?!" "There are four major components of a proper wanmono soup. Suiji --- the broth that forms the backbone of the dish Sukuchi --- the ingredients that accent the dish's aroma Wandane --- the main ingredient of the soup Wanzuma --- the side ingredients that complement the wandane Blending the hare and clam stocks in a seven-to-three ratio infused the suiji broth with the mellow, salty body of the clams... ... putting a new, delicious spin on the traditional wanmono soup broth! And the fresh, tangy aroma of yuzu fruit in the suikuchi accent neatly underscores that flavor, making it stand out all the more! With this, he's done nothing short of innovatively reinventing a traditional Japanese soup stock!”

SoupComponentsJapaneseClamsHareBowlSatoshiSoup Bowl
Book:食戟のソーマ 29 [Shokugeki no Souma 29]
Create image

“As soon as we take our seats, a sequence of six antipasti materialize from the kitchen and swallow up the entire table: nickels of tender octopus with celery and black olives, a sweet and bitter dance of earth and sea; another plate of polpo, this time tossed with chickpeas and a sharp vinaigrette; a duo of tuna plates- the first seared and chunked and served with tomatoes and raw onion, the second whipped into a light pâté and showered with a flurry of bottarga that serves as a force multiplier for the tuna below; and finally, a plate of large sea snails, simply boiled and served with small forks for excavating the salty-sweet knuckle of meat inside. As is so often the case in Italy, we are full by the end of the opening salvo, but the night is still young, and the owner, who stops by frequently to fill my wineglass as well as his own, has a savage, unpredictable look in his eyes. Next comes the primo, a gorgeous mountain of spaghetti tossed with an ocean floor's worth of clams, the whole mixture shiny and golden from an indecent amount of olive oil used to mount the pasta at the last moment- the fat acting as a binding agent between the clams and the noodles, a glistening bridge from earth to sea. "These are real clams, expensive clams," the owner tells me, plucking one from the plate and holding it up to the light, "not those cheap, flavorless clams most restaurants use for pasta alle vongole." Just as I'm ready to wave the white napkin of surrender- stained, like my pants, a dozen shades of fat and sea- a thick cylinder of tuna loin arrives, charred black on the outside, cool and magenta through the center. "We caught this ourselves today," he whispers in my ear over the noise of the dining room, as if it were a secret to keep between the two of us. How can I refuse?”

SeafoodPastaTunaSurf And TurfClamsItalian CuisineSardinia
Book:Pasta, Pane, Vino: Deep Travels Through Italy's Food Culture
Create image

“Spaghetti del mare," she said, coming through the door, "from the sea." In the large, wide blue bowl, swirls of thin noodles wove their way between dark black shells and bits of red tomato. "Breathe first," Charlie told him, "eyes closed." The steam rose off the pasta like ocean turned into air. "Clams, mussels," Tom said, "garlic, of course, and tomatoes. Red pepper flakes. Butter, wine, oil." "One more," she coaxed. He leaned in- smelled hillsides in the sun, hot ground, stone walls. "Oregano," he said, opening his eyes. Charlie smiled and handed him a forkful of pasta. After the sweetness of the melon, the flavor was full of red bursts and spikes of hot pepper shooting across his tongue, underneath, like a steadying hand, a salty cushion of clam, the soft velvet of oregano, and pasta warm as beach sand.”

SpicesHerbsPastaSpaghettiSmellsClamsTastesMusselsCharlie And TomOregano
Book:The School of Essential Ingredients
Create image

“Fish at breakfast is sometimes himono (semi-dried fish, intensely flavored and chewy, the Japanese equivalent of a breakfast of kippered herring or smoked salmon) and sometimes a small fillet of rich, well-salted broiled fish. Japanese cooks are expert at cutting and preparing fish with nothing but salt and high heat to produce deep flavor and a variety of textures: a little crispy over here, melting and juicy there. Some of this is technique and some is the result of a turbo-charged supply chain that scoops small, flavorful fish out of the ocean and deposits them on breakfast tables with only the briefest pause at Tsukiji fish market and a salt cure in the kitchen. By now, I've finished my fish and am drinking miso soup. Where you find a bowl of rice, miso shiru is likely lurking somewhere nearby. It is most often just like the soup you've had at the beginning of a sushi meal in the West, with wakame seaweed and bits of tofu, but Iris and I were always excited when our soup bowls were filled with the shells of tiny shijimi clams. Clams and miso are one of those predestined culinary combos- what clams and chorizo are to Spain, clams and miso are to Japan. Shijimi clams are fingernail-sized, and they are eaten for the briny essence they release into the broth, not for what Mario Batali has called "the little bit of snot" in the shell. Miso-clam broth is among the most complex soup bases you'll ever taste, but it comes together in minutes, not the hours of simmering and skimming involved in making European stocks. As Tadashi Ono and Harris Salat explain in their book Japanese Hot Pots, this is because so many fermented Japanese ingredients are, in a sense, already "cooked" through beneficial bacterial and fungal actions. Japanese food has a reputation for crossing the line from subtlety into blandness, but a good miso-clam soup is an umami bomb that begins with dashi made from kombu (kelp) and katsuobushi (bonito flakes) or niboshi (a school of tiny dried sardines), adds rich miso pressed through a strainer for smoothness, and is then enriched with the salty clam essence.”

BreakfastFishJapaneseClamsMiso Soup
Book:Pretty Good Number One: An American Family Eats Tokyo
Create image

“The essential fault of surrealism is that it invents without discovering. To make a clam play an accordion is to invent not to discover. The observation of the unconscious, so far as it can be observed, should reveal things of which we have previously been unconscious, not the familiar things of which we have been conscious plus imagination.”

ShouldHas BeensPlayImaginationEssentialsConsciousFaultsFamiliarObservationUnconsciousPlusDiscoveringSurrealismAccordionsClamsFamiliar Things
Book:Opus Posthumous: Poems, Plays, Prose
Create image

“Many mornings I check out the news as soon as I wake up, because if it turns out that the world is coming to an end that day, I am going to eat the frosting off an entire carrot cake; just for a start. Then I will move onto vats of clam dip, pots of crime brûlée, nachos, M & M's etc. Then I will max out both my credit cards.”

IfsWorldEndsMovingTurnsMorningCrimeFutureNewsWake UpCreditChecksCardsEtcPotCakeMaxCredit CardDipCarrotsComing To An EndClamsVatNachos
Author:Anne Lamott
Create image

“There's little in taking or giving, There's little in water or wine: This living, this living, this living, Was never a project of mine. Oh, hard is the struggle, and sparse is The gain of the one at the top, For art is a form of catharsis, And love is a permanent flop, And work is the province of cattle, And rest's for a clam in a shell, So I'm thinking of throwing the battle - Would you kindly direct me to hell?”

ThinkingGivingLittlesArtHardFormWaterLove IsStruggleHellMinesBattleProjectsArt IsHumorousGainsDirectAnd LoveWinePermanentThrowingShellsProvincesCattleCatharsisClams
Book:Collected poems: Not so deep as a well
Create image

“But when that smoking chowder came in, the mystery was delightfully explained. Oh! sweet friends, hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuits and salted pork cut up into little flakes! the whole enriched with butter, and plentifully seasoned with pepper and salt... we dispatched it with great expedition.”

LittlesMadeWholeCuttingMysteryFoodSweetBiggerCookingShipsSmokingCulinaryNutsSaltPorkPeppersExpeditionsBiscuitsJuicyFlakesClamsSweet Friend
Book:MOBY-DICK (WITH NOTES)(BIOGRAPHY)(ILLUSTRATED): OR, THE WHALE
Create image

“In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece.”

WorldLongLightMightThreeLossWrittenFoodAreasEarsCookingGenerousIslandsPairsCulinaryAppetiteDozenDucksBowlsMasterpieceCornStimulusSteakOystersCrabsLobsterProustLong IslandClamsScallops
Author:A. J. Liebling
Create image

“I'm asking Muslims in the West a very basic question: Will we remain spiritually infantile, caving to cultural pressures to clam up and conform, or will we mature into full-fledged citizens, defending the very pluralism that allows us to be in this part of the world in the first place? My question for non-Muslims is equally basic: Will you succumb to the intimidation of being called "racists," or will you finally challenge us Muslims to take responsibility for our role in what ails Islam?”

WorldFirstsChallengesResponsibilityRolesCitizensPressureAskingWestIslamRacistMatureConformTaking ResponsibilityIntimidationPluralismInfantileClams
Author:Irshad Manji
Create image

“It takes courage to love, but pain through love is the purifying fire which those who love generously know. We all know people who are so much afraid of pain that they shut themselves up like clams in a shell and, giving out nothing, receive nothing and therefore shrink until life is a mere living death.”

PeopleKnowsLoveLifeGivingPainLife IsLove IsInspiringFireLove YouMerePregnancyInspirational LoveShellsShrinksBeing In LoveBeing LovedLove Is LikeLike LoveThings I LoveThose We LoveBeen In LoveInspiring LoveLove Is All You NeedFree LovePurifyingCourage To LoveLight Of LoveClamsLove And CourageYou Know I Love YouPurifying Fire
Book:My Day: The Best of Eleanor Roosevelt's Acclaimed Newspaper Columns, 1936-1962
Create image

“Was love then like a bag of assorted sweets passed around from which one might choose more than once? Some might sting the tongue, some invoke night perfume. Some had centers as bitter as gall, some blended honey and poison, some were quickly swallowed. And among the common bull's-eyes and peppermints a few rare ones; one or two with deadly needles at the heart, another that brought clam and gentle pleasure. Were his fingers closing on that one?”

HeartTwoMightEyeNightPleasureCommonSweetFingersTongueBitterGentlePoisonBagsHoneyPerfumeBullsClosingNeedlesInvokeClamsAssortedPeppermint
Book:The Shipping News
Create image

“Standing Here My entire world far beneath my feet, I should be filled with pride. Instead, I feel overwhelmed by a sense of defeat. Suddenly it comes to me, toes tempted to test the ledge, that there is a way out of this. Clam surety flows through my veins, and as I turn to wave good-bye, I wonder if it will hurt or if a single person will cry at my funeral. I take a deep breath, a final taste of sweet mountain air. I conjure Leona, Emily. Move my feet closer. Closer There's Grandma One, Grandma Two, and their spouses, waiting for me. I see Dad. Cara. Mommy. I screw up my courage, step over”

IfsWorldWayFeelsShouldPersonsTwoMovingTurnsWaitingHurtWonderStepsAirFeetCrySweetPrideDadTasteMountainStandingFlowTestsBreathsFilledFinalsDefeatWaveFuneralToesSpouseScrewsVeinsOverwhelmedTemptedGrandmaByeGood ByeSingle PersonDeep BreathEmilyScrew UpsTake A Deep BreathLedgesClamsMountain Air
Author:Ellen Hopkins
Create image

“Theology is-- or should be-- a species of poetry,which read quickly or encountered in a hubbub of noise makes no sense. You have to open yourself to a poem with a quiet, receptive mind, in the same way you might listen to a difficult piece of music... If you seize upon a poem and try to extort its meaning before you are ready, it remains opaque. If you bring your own personal agenda to bear upon it, the poem will close upon itself like a clam, because you have denied its unique and separate identity, its inviolate holiness.”

IfsWayShouldTryingMindMightDifficultPiecesIdentityReadyBearsQuietUniqueRemainsSpeciesTheologyNoiseHolinessAgendasDeniedReceptiveOpaqueClams
Author:Karen Armstrong
Create image

“Wracked with a hangover I do my muttering over a Black Velvet, a union of champagne and stout. Don't be swindled into believing there's any cure for a hangover. I've tried them all: iced tomatoes, hot clam juice, brandy peaches. Like the common cold it defies solution. Time alone can stay it. The hair of the dog? That way lies folly. It's as logical as trying to put out a fire with applications of kerosene.”

WayTryingBelieveLyingBlackCommonFireDogHairColdSolutionsHotUnionsCuresFollyLogicalApplicationJuiceChampagneMe AloneVelvetTomatoesHangoverPeachesAlone TimeStoutBrandyMutteringClamsCommon Cold
Book:Tallulah: My Autobiography
Create image

“It takes courage to love, but pain through love is the purifying fire which those who love generously know.”

KnowsLoveInspirationalPainLove IsFireInspirational LoveBeing In LoveBeing LovedThose We LoveBeen In LoveInspiring LoveFree LovePurifyingCourage To LoveLight Of LoveClamsLove And CourageYou Know I Love YouPurifying Fire
Book:My Day: The Best of Eleanor Roosevelt's Acclaimed Newspaper Columns, 1936-1962
Create image

“My friend George and I were walking on the beach in Norfolk, and there were thousands of [razor-clam] shells. They were so beautiful, I thought I had to do something with them. So, we decided to make [a dress] out of them. . . . The shells had outlived their usefulness on the beach, so we put them to another use on a dress. Then Erin [O’Conner] came out and trashed the dress, so their usefulness was over once again. Kind of like fashion, really.”

KindUseBeautifulFashionWalkingMy FriendsDecidedDressesBeachShellsUsefulnessRazorsClamsErinNorfolkWalking On The Beach
Author:Alexander McQueen
Create image

“Behold then Septimus Dodge returning to Dodge-town victorious. Not crowned with laurel, it is true, but wreathed in lists of things he has seen and sucked dry. Seen and sucked dry, you know: Venus de Milo, the Rhine or the Coliseum: swallowed like so many clams, and left the shells.”

KnowsLeftSocietyTravelTownsListsDryShellsTourismVenusLaurelsDodgeTravel And TourismClamsColiseumVenus De Milo
Book:Delphi Complete Works of D.H. Lawrence (Illustrated)
Create image