Clam is a word which can be used for all or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine. A clam's shell consists of two (usually equal) valves, which are connected by a hinge joint and a ligament which can be external or internal. In most clams, two adductor muscles contract to close the shells. The clam has no head, and usually has no eyes, (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth, and an anus. For more information see bivalve and pseudofeces. Clams, like most mollusks, also have open circulatory systems, which means that their organs are surrounded by watery blood that contains nutrients and oxygen. Clams eat plankton by filter feeding, and they themselves are eaten by small sharks and squid.
A clam's shell consists of two (usually equal) halves, which are connected by a hinge joint and a ligament which can be external or internal, much like a Venus Flytrap.In clams, two adductor muscles contract to close the shells. The clam has no head, and usually has no eyes, (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth, and an anus.
Selecting and Buying
Preparation and Use
Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on the size and species of the clam.Whether it is in a chowder or raw on a bed of crushed ice, calms are great no matter what type they are.
Conserving and Storing
Live clams in-the-shell will remain alive up to seven days in the refrigerator when stored between 38°F and 40°F in a container with a slightly open lid. Clams can be shucked and stored in an airtight container in the refrigerator for up to seven days. If using that day, after cleaning, refrigerate clams in a bowl, covered with a damp towel. Clams should be cooked as soon as possible. To freeze clams, remove clam meat from shells and wrap them in freezer paper or plastic; then over-wrap with a plastic bag. Store for up to two months.