A hard-shell clam larger than 3 in/8 cm in diameter, usually used for chowder or fritters.

Literally, “four spices.” A finely ground spice mixture containing black peppercorns, nutmeg, cinnamon, cloves, and sometimes ginger. Used to flavor soups, stews, and vegetables.

A light poached dumpling based on a forcemeat (usually chicken, veal, seafood, or game) bound with eggs, and shaped in an oval by using two spoons.

Bread made with chemical leaveners, which work more quickly than yeast because they require no kneading or fermentation. Also called batter bread.