|Type of Shellfish||Amount per Serving|
|Littleneck or Cherrystone Clams, in the shell||6 to 8|
|Clams, soft shell||12 to 20|
|Mussels in the shell
|Oysters in the shell||6 to 8 |
||1/2 pint |
|Scallops, shucked||5 ounces|
||6 to 8 ounces|
|Shrimp, peeled and deveined||4 to 5 ounces|
|Lobster, whole||1 per person|
Knowing the ins and outs of shellfish is sure to help you better prepare shellfish dishes at home. The tips featured in this article will help you on your way.
Want more information? Try these:
- Cooking: Learn the ins and outs of some basic cooking techniques in this helpful article.
- How to Cook Fish: There are several different ways to prepare fish, and most of them are quite easy to master. In this article, you'll find tips for many of the methods, including poaching, baking, and pan-frying.
- Shellfish Recipes: Dive into the many amazing shellfish recipes featured in this article.
- Cooking Crabs: Almost all parts of a crab are edible, from the claws to the legs to the body. What's more, there are a variety of ways to prepare crab. Learn about them in this article.