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	<title>Savor The Taste of Oregon &#187; Clams</title>
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	<description>Wine, Food, Living — Oregon Style</description>
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		<title>An Oregon Cataplana of Crawfish, Spot Prawns, Clams and Mussels in a Rich Saffron Broth</title>
		<link>http://www.thetasteoforegon.com/2011/08/an-oregon-cataplana-of-crawfish-spot-prawns-clams-and-mussels-in-a-rich-saffron-broth/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=an-oregon-cataplana-of-crawfish-spot-prawns-clams-and-mussels-in-a-rich-saffron-broth</link>
		<comments>http://www.thetasteoforegon.com/2011/08/an-oregon-cataplana-of-crawfish-spot-prawns-clams-and-mussels-in-a-rich-saffron-broth/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 16:51:33 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Crayfish]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>
		<category><![CDATA[Spot Prawns]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=13408</guid>
		<description><![CDATA[I recall a vivid memory of my cousin Vernon and I bringing home a batch of crawdads from the creek in the field near his house and handing them over to our grandmother to fry up the tails. Big, brave stuff we were, foraging for our own wild food snack.

When I learned that Oregon is the second largest producer of crawfish, next to Louisiana, my boyhood curiosity was piqued. The Pelican State is accountable for about 90% of the nations crawfish with the Beaver State making up a chunk of the remainder.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Dungeness Crab, Clams and Mussels in Tomato and Tamarind Sauce</title>
		<link>http://www.thetasteoforegon.com/2011/01/dungeness-crab-clams-and-mussels-in-tomato-and-tamarind-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=dungeness-crab-clams-and-mussels-in-tomato-and-tamarind-sauce</link>
		<comments>http://www.thetasteoforegon.com/2011/01/dungeness-crab-clams-and-mussels-in-tomato-and-tamarind-sauce/#comments</comments>
		<pubDate>Thu, 06 Jan 2011 08:37:54 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=11132</guid>
		<description><![CDATA[Tamarind paste and canned chopped tomatoes form the base of this tangy sauce over Dungeness crab, clams and mussels. The paste from the flesh of tamarind pods are a combination of tongue-curling tartness, cheek-pinching saltiness, and lip-smacking sweetness, all rolled into one.  ]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2011/01/dungeness-crab-clams-and-mussels-in-tomato-and-tamarind-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Cockles and Mussels, Alive, Alive-O! — Pan-fried and Steamed Cockles, Fresh from Tillamook Bay</title>
		<link>http://www.thetasteoforegon.com/2010/04/cockles-and-mussels-alive-alive-o-%e2%80%94-pan-fried-and-steamed-cockles-fresh-from-tillamook-bay/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=cockles-and-mussels-alive-alive-o-%25e2%2580%2594-pan-fried-and-steamed-cockles-fresh-from-tillamook-bay</link>
		<comments>http://www.thetasteoforegon.com/2010/04/cockles-and-mussels-alive-alive-o-%e2%80%94-pan-fried-and-steamed-cockles-fresh-from-tillamook-bay/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 21:24:59 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Cockles]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Outdoors]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=6160</guid>
		<description><![CDATA[Oregon and Ireland have more than cockles and mussels in common. The winter skies are similarly gray and wet, and there are more hues of green in nature in Oregon and Ireland than you can imagine, even during the wintertime.    Another commonality: great seafood. If you like the outdoors, why go to a fishmonger? Catch it [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Razor Clams &#8211; Succulent, Scrumptious Clam Steaks</title>
		<link>http://www.thetasteoforegon.com/2010/04/razor-clams-succulent-scrumptious-clam-steaks/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=razor-clams-succulent-scrumptious-clam-steaks</link>
		<comments>http://www.thetasteoforegon.com/2010/04/razor-clams-succulent-scrumptious-clam-steaks/#comments</comments>
		<pubDate>Wed, 07 Apr 2010 14:03:39 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[sauces]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=5646</guid>
		<description><![CDATA[I had not heard of razor clams until our arrival in the Pacific Northwest. At the market they are as elusive as wild truffles, seasonal wild mushrooms and fiddlehead ferns. If you find them fresh, change your dinner plans and prepare for a bivalve buffet. Option B, check for tides and conditions and forage your own. Option C, buy frozen. They do freeze well but you may have to purchase by the pound in set quantities.

In my opinion, forget the fancy or complicated preparations for these clams; simply pan-fried is best. Truthfully, there are many recipes for razors, just like other varieties, so if you prefer, get-a-googling and find one that suits you. Because of their enormous size, one clam, maybe two, should constitute an entree for one adult. Think clam steak!]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/04/razor-clams-succulent-scrumptious-clam-steaks/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mussels and Clams in Black Bean and Garlic Sauce</title>
		<link>http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=mussels-and-clams-in-black-bean-and-garlic-sauce</link>
		<comments>http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/#comments</comments>
		<pubDate>Fri, 22 Jan 2010 04:05:15 +0000</pubDate>
		<dc:creator>Victor</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Asian]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[Mussels]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=3707</guid>
		<description><![CDATA[One of the nice things about living in the Pacific Northwest is the availability of live shellfish at the grocery stores. Almost any time of the year we can find live oysters, clams, and mussels. The mussels come from mussel farms in Washington State&#8217;s Puget Sound, live oysters come from the many Oregon bays as [...]]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/01/mussels-and-clams-in-black-bean-and-garlic-sauce/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Gwyneth&#8217;s Clams</title>
		<link>http://www.thetasteoforegon.com/2010/01/gwyneths-clams/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=gwyneths-clams</link>
		<comments>http://www.thetasteoforegon.com/2010/01/gwyneths-clams/#comments</comments>
		<pubDate>Mon, 18 Jan 2010 15:45:16 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Featured]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[Wine/Wineries]]></category>

		<guid isPermaLink="false">http://www.thetasteoforegon.com/?p=3531</guid>
		<description><![CDATA[The foods of Spain are equally as rich in history and flavor as those of the Greeks and Romans and are tinged with abundant Moorish touches. Gwyneth's Clams was inspired by a dish the four foodies enjoyed at Casa Pintos in Cambados. They were enthralled with the freshness, simplicity and the inclusion of fresh bay laurel and a copious amount of Albariño wine.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2010/01/gwyneths-clams/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
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		<title>Simple to Spectacular — Parmesan-crusted Halibut with Sauce Marseillaise and Clams</title>
		<link>http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=simple-to-spectacular-%25e2%2580%2594-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams</link>
		<comments>http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 07:58:00 +0000</pubDate>
		<dc:creator>Charles</dc:creator>
				<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Clams]]></category>
		<category><![CDATA[Halibut]]></category>
		<category><![CDATA[Wine/Wineries]]></category>

		<guid isPermaLink="false">http://thetasteoforegon.com/?p=1862</guid>
		<description><![CDATA[Parmesan-crusted Halibut is a simple preparation worthy of standing alone with perhaps a spritz of lemon or a tartar sauce. It can also be dressed up in grand style with a heady Sauce Marseillaise which is tomato-based along with copious amounts of garlic, black olives, capers and anchovies. Nothing shy in this sauce! Steaming clams in this sauce and adding to the presentation is probably gilding the lily but sometimes it's fun to put on the dog.]]></description>
		<wfw:commentRss>http://www.thetasteoforegon.com/2009/11/simple-to-spectacular-%e2%80%94-parmesan-crusted-halibut-with-sauce-marseillaise-and-clams/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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