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The French like to serve these raw in the shell, with just a squirt of fresh lemon juice, but they can also be fried, grilled, or gently poached. If you eat them raw, you'll need to shuck them first; an oyster knife comes in handy for this.

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mussel OR (served raw) littleneck or cherrystone clam OR (deep-fat fried) soft-shell clam
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