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Scott Anderson | Culinary Passion | March 8, 2013
This is a quick, easy recipe that will make plenty of pasta for a crowd or can be cut in half for a simple romantic dinner for two. Make sure to reserve the liquid from the canned or fresh clams or you will need to purchase additional clam juice. Dried herbs can be substituted for fresh, but use only half the amount. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.
NEWS
By ANNE CHOVEY | July 3, 2010
It has been several years since I visited Chic's Seafood restaurant, the little place on the corner of Summit Avenue and West Lee Street in Hagerstown, with the distinctive big crab on the roof. My friends and I entered the restaurant in the carry-out area. Large display cases are filled with fresh fish and shellfish just waiting to be plopped in the fryer or under the broiler. Big fat stuffed shrimp, crab cakes and accompanying salads filled the trays. The smell of fresh fish was intoxicating.
NEWS
July 19, 2009
Schula's Grill and Crab House is an authentic seafood restaurant. It was like seafood restaurants we loved in San Francisco, Boston, the Bronx and Hawaii. Yet, Schula's is in Rosewood Commons east of Hagerstown, over the mountains from Chesapeake Bay. On a recent visit to Schula's, my companion, the Professor, and I ordered soup, appetizer and entrées, then reminisced about seafood restaurants we had known and loved. Our soups arrived first. The Professor ordered New England clam chowder which had carrots and celery and clams and a hint of bacon in its creamy broth.
NEWS
May 28, 2010
WAYNESBORO, Pa. - Renfrew Institute will hold its 13th annual fundraiser supper Friday, June 25, at Waynesboro Country Club, 11000 Country Club Road. Hors d'oeuvres will be served and the silent auction begin at 5:30 p.m. A cash bar is available. Dinner begins at 6:45 p.m. The menu reflects a Chesapeake Bay with hardshell blue crabs, steamed clams, Assateaque clam chowder, mixed-greens salad, barbecue chicken, Skipjack pasta salad, dinner rolls and sundaes-by-the-shore ice cream dessert.
NEWS
April 26, 2007
Megan Eichelberger McConnellsburg Softball Sophomore What's your favorite food? Clams Who is your favorite cartoon character? Timmy from South Park What is your biggest ambition? To be the world's best pitcher and a psychologist Three people I'd like to have lunch with: Cat Osterman, Gerard Way, George Bush Who's your favorite musical group or artist? Jim Jones The best thing about my school is: The boys The worst thing about my school is: The annoying people My classmates would probably name me 'Most likely to ...': Succeed One place I'd most like to visit: Paris If a genie gave you three wishes, what would they be?
NEWS
June 19, 2009
WAYNESBORO, Pa. -- Renfrew Institute will hold its 12th annual fundraiser supper Friday, June 26, at Waynesboro Country Club. Dinner begins at 7 p.m., preceded by hors d'oeuvres at 5:30 p.m. The menu features hardshell blue crabs, steamed clams, Assateague clam chowder, mixed greens, barbecue chicken, Skipjack pasta salad, dinner rolls and "sundaes by the shore" ice cream dessert. The cost is $45 per single, $60 single patron, $90 per couple or $110 couple patron. Patrons will be listed in the program.
NEWS
August 5, 2010
The place with the big crab offers a large menu of seafood dishes By Anne Chovey Special to The Herald-Mail It has been several years since I visited Chic's Seafood restaurant, the little place on the corner of Summit Avenue and West Lee Street in Hagerstown, with the distinctive big crab on the roof.My friends and I entered the restaurant in the carry-out area. Large display cases are filled with fresh fish and shellfish just waiting to be plopped in the fryer or under the broiler.
NEWS
December 26, 2004
FAIRFIELD, Pa. - The slopes are finally open after an unseasonably temperate autumn, and a skier who overshoots the trails at Ski Liberty by a few hundred yards would find himself smack in the dining room of the Four Seasons Restaurant and Lounge in Fairfield. It would be a lucky error. The recently expanded Four Seasons - which is about 30 scenic miles northeast of Hagerstown - is half bar and half restaurant, but the overall atmosphere leans more toward the casualness of a comfy tavern.
NEWS
December 26, 2004
By E.T. MOORE FAIRFIELD, Pa. - The slopes finally are open after an unseasonably temperate autumn, and a skier who overshoots the trails at Ski Liberty by a few hundred yards would find himself smack in the dining room of the Four Seasons Restaurant and Lounge in Fairfield. It would be a lucky error. The recently expanded Four Seasons - which is about 30 scenic miles northeast of Hagerstown - is half bar and half restaurant, but the overall atmosphere leans more toward the casualness of a comfy tavern.
NEWS
January 1, 2009
"I don't understand the school board mentality. We keep hearing about Rockland Woods being built for 735 enrollment, with only 500 presently enrolled, and redistricting again. All this county has heard for years was schools are at capacity or above capacity. You would think that a school that is at less than capacity would be the ideal. " -- Boonsboro "About one of the editorials in Sunday's paper, by Chris Meyers, I'd like to say kudos to Chris on his thoughts about politics and the media, the economy.
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NEWS
Scott Anderson | Culinary Passion | March 8, 2013
This is a quick, easy recipe that will make plenty of pasta for a crowd or can be cut in half for a simple romantic dinner for two. Make sure to reserve the liquid from the canned or fresh clams or you will need to purchase additional clam juice. Dried herbs can be substituted for fresh, but use only half the amount. Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and chef ambassador to the Wisconsin Milk Marketing Board.
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NEWS
August 5, 2010
The place with the big crab offers a large menu of seafood dishes By Anne Chovey Special to The Herald-Mail It has been several years since I visited Chic's Seafood restaurant, the little place on the corner of Summit Avenue and West Lee Street in Hagerstown, with the distinctive big crab on the roof.My friends and I entered the restaurant in the carry-out area. Large display cases are filled with fresh fish and shellfish just waiting to be plopped in the fryer or under the broiler.
NEWS
By ANNE CHOVEY | July 3, 2010
It has been several years since I visited Chic's Seafood restaurant, the little place on the corner of Summit Avenue and West Lee Street in Hagerstown, with the distinctive big crab on the roof. My friends and I entered the restaurant in the carry-out area. Large display cases are filled with fresh fish and shellfish just waiting to be plopped in the fryer or under the broiler. Big fat stuffed shrimp, crab cakes and accompanying salads filled the trays. The smell of fresh fish was intoxicating.
NEWS
May 28, 2010
WAYNESBORO, Pa. - Renfrew Institute will hold its 13th annual fundraiser supper Friday, June 25, at Waynesboro Country Club, 11000 Country Club Road. Hors d'oeuvres will be served and the silent auction begin at 5:30 p.m. A cash bar is available. Dinner begins at 6:45 p.m. The menu reflects a Chesapeake Bay with hardshell blue crabs, steamed clams, Assateaque clam chowder, mixed-greens salad, barbecue chicken, Skipjack pasta salad, dinner rolls and sundaes-by-the-shore ice cream dessert.
NEWS
July 19, 2009
Schula's Grill and Crab House is an authentic seafood restaurant. It was like seafood restaurants we loved in San Francisco, Boston, the Bronx and Hawaii. Yet, Schula's is in Rosewood Commons east of Hagerstown, over the mountains from Chesapeake Bay. On a recent visit to Schula's, my companion, the Professor, and I ordered soup, appetizer and entrées, then reminisced about seafood restaurants we had known and loved. Our soups arrived first. The Professor ordered New England clam chowder which had carrots and celery and clams and a hint of bacon in its creamy broth.
NEWS
June 19, 2009
WAYNESBORO, Pa. -- Renfrew Institute will hold its 12th annual fundraiser supper Friday, June 26, at Waynesboro Country Club. Dinner begins at 7 p.m., preceded by hors d'oeuvres at 5:30 p.m. The menu features hardshell blue crabs, steamed clams, Assateague clam chowder, mixed greens, barbecue chicken, Skipjack pasta salad, dinner rolls and "sundaes by the shore" ice cream dessert. The cost is $45 per single, $60 single patron, $90 per couple or $110 couple patron. Patrons will be listed in the program.
NEWS
January 1, 2009
"I don't understand the school board mentality. We keep hearing about Rockland Woods being built for 735 enrollment, with only 500 presently enrolled, and redistricting again. All this county has heard for years was schools are at capacity or above capacity. You would think that a school that is at less than capacity would be the ideal. " -- Boonsboro "About one of the editorials in Sunday's paper, by Chris Meyers, I'd like to say kudos to Chris on his thoughts about politics and the media, the economy.
NEWS
April 26, 2007
Megan Eichelberger McConnellsburg Softball Sophomore What's your favorite food? Clams Who is your favorite cartoon character? Timmy from South Park What is your biggest ambition? To be the world's best pitcher and a psychologist Three people I'd like to have lunch with: Cat Osterman, Gerard Way, George Bush Who's your favorite musical group or artist? Jim Jones The best thing about my school is: The boys The worst thing about my school is: The annoying people My classmates would probably name me 'Most likely to ...': Succeed One place I'd most like to visit: Paris If a genie gave you three wishes, what would they be?
NEWS
Recipe by Glenn Trumpower | April 30, 2006
2 tablespoons virgin olive oil 2 medium onions, cut in half and then lengthwise 1 heaping tablespoon of chopped garlic 1 (4-ounce) can sliced mushrooms, drained and coarsely chopped 3 (6 1/2-ounce) cans chopped clams, juice reserved 1 (14 1/2-ounce) can whole tomatoes, coarsely chopped and juice reserved 1 tablespoon dried oregano 1 (8-ounce) bottle clam juice 1 pound linguini Shredded Parmesan or Romano cheese (garnish) For the pasta, fill a large pot with water and a little salt, and put it on to boil.
NEWS
February 9, 2005
GETTYSBURG, Pa. - Adams County Winery will host a clam chowder cooking contest from noon to 1 p.m. Saturday, Feb. 26, at the winery, off U.S. 30, eight miles west of Gettysburg. Judges will determine who is the best clam chowder cook in the county, with prizes awarded for first-, second- and third-best entries. New England-style and Manhattan-style chowders will be accepted. Judges will award points based on flavor, consistency and aroma. Prizes will be a $50 gift certificate to Adams County Winery for first place, a $25 gift certificate to Cashtown Inn for second place, and a $20 gift certificate to Gallery 30 for third place.
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