Food Buffs Relish the Succulent Hard Shell Clams in Inviting Cookbook

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Author Herb Errickson displays an array of delicious recipes as he presents “101 Ways to Prepare Hard Shell Clams”

According to http://www.manandmollusc.com, clams are a favorite of most shell fish eaters worldwide both historically and present day. Clams have a mild, briny taste and a more or less chewy texture, depending on size and variety. But what are the best ways to prepare them? Author Herb Errickson adds excitement and zing to everyone’s kitchen and table as he extracts the mouth-watering flavors of this world’s favorite in 101 Ways to Prepare Hard Shell Clams. This cookbook contains all of the recipes everyone wants to prepare his or her hard shell clams.

Like other bivalves, clams are low in fat, high in protein and omega-3 fatty acids. They are also rich in potassium and are relatively low in calories. Meaning, they belong to the healthy food groups that are essential to one’s wellbeing. In 101 Ways to Prepare Hard Shell Clams, readers will find an array of delicious recipes with clams as the major ingredient. From the scrumptious clam pies and patties to the interestingly tasty clam sauce for pasta and clam pizza, they will relish the clam soup, clam chowder, clam cocktail, clam stew, clams with rice and tomatoes, clams in a pillow, clam fritters, clam balls, and so much more. They come in various ways of cooking – baked, fried, deep fried, steamed, barbequed or chopped in chowder.

Healthy, palatable and very exciting, 101 Ways to Prepare Hard Shell Clams will allow readers, especially shell fish aficionados, to explore the many ways to cook and eat their favorite dish – hard shell clams.

For more information on this book, interested parties may log on to http://www.Xlibris.com.

101 Ways to Prepare Hard Shell Clams * by Herb Errickson
Publication Date: June 24, 2011
Trade Paperback; $15.99; 107 pages; 978-1-4628-8867-2
Trade Hardback; $24.99; 107 pages; 978-1-4628-8866-5
eBook; $9.99; 978-1-4628-8868-9

Members of the media who wish to review this book may request a complimentary paperback copy by contacting the publisher at (888) 795-4274 x. 7879. To purchase copies of the book for resale, please fax Xlibris at (610) 915-0294 or call (888) 795-4274 x. 7879.

For more information on self-publishing or marketing with Xlibris, visit http://www.Xlibris.com. To receive a free publishing guide, please call (888) 795-4274.

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