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The Ultimate Guide to Identifying Clams: Mastering the Art of Clam Distinction

Are you looking to identify clams by their appearance? Well, look no further! We are here to help.

11 August, 2024

Clams are a general term for soft-bodied, hard-shelled mollusks found in the sea. To learn more about the different types of clams, join us as we explore the ultimate guide to identifying clams through their external features.

1Scallops

Identifying Scallops

Scallops have a fan-like shape and are quite balanced and aesthetically pleasing. The bottom of the scallop shell has two protruding flaps. The scallop’s abductor muscle is considered the most nutritious part.

2Cockles

Identifying Cockles

Cockles, also known as “vẹo” or “quéo” sò, are about the size of two adult fingers and have a rough, slightly curved body. When the shell is opened, the cockle has a rectangular shape with sharp edges. The meat is thick, firm, and aromatic.

3

Identifying Razor Clams

This oval-shaped clam leans forward, with its two shell halves uneven. It is called a razor clam because its shell is brown and hairy, a unique feature of this type of clam.

4Silky Clams

Identifying Silky Clams

This type of clam has a shape resembling an oval with a smooth shell. The upper surface has many zig-zag lines, a distinctive feature of silky clams. When cooked, the shell opens to reveal white-yellow, chewy, and delicious meat.

5Blood Clams

Identifying Blood Clams

Blood clams have an egg-like shape with a thick, dark brown shell. The hinge between the two shells is flat and diamond-shaped. The shell has ridges with small bumps, and the inside is white. Blood clams have red meat and are highly nutritious.

6Pen Shells

Identifying Pen Shells

Pen shells resemble blood clams but have a smooth, thin, brown and pink shell. Each pen shell is about the size of a small bowl and is also known as “mồng” sò.

Pen shells are characterized by their abundant, pinkish-white, chewy, and sweet meat. The meat forms a rounded shape and is free from impurities found in other mollusks such as snails, whelks, and scallops.

7Giant Clams

Identifying Giant Clams

Giant clams have large, dark brown bodies, resembling flat fans, with long, slightly open shells the size of an adult’s palm. They weigh several times more than blood clams. In terms of shape, giant clam shells resemble two upside-down triangles, enclosing delicious meat.

Frequently asked questions

There are three main types of clams: hard-shell clams, soft-shell clams, and razor clams. Hard-shell clams have a firm, rigid shell and are the most common type found in supermarkets. Soft-shell clams have a more flexible shell and are often used in dishes like clam chowder. Razor clams get their name from their long, narrow shape and are often found in sandy beaches.

When identifying clams, pay attention to their shell shape, size, and color. Hard-shell clams typically have a rounded, oval shape with distinct ribs or ridges on the shell. Soft-shell clams have a more elongated, irregular shape with a softer, thinner shell. Razor clams are easily identifiable by their long, narrow, rectangular shape.

A fresh, live clam should have a closed shell or one that closes tightly when tapped. The shell should also feel heavy for its size, indicating a meaty clam inside. Avoid clams with broken or damaged shells, and those that don’t close when touched, as these may be dead.

One mistake is overcooking clams, which makes them rubbery and tough. Clams only need to be cooked for a few minutes, and they’re done when their shells open. Another mistake is not cleaning the clams properly, which can lead to gritty, sandy dishes. Always soak and scrub clams thoroughly before cooking.

Yes, you can freeze clams to extend their shelf life. The best way to freeze clams is to shuck them first, removing them from their shells, and then blanching them briefly in hot water. After blanching, cool them quickly in ice water, drain, and then pack them into airtight containers or freezer bags before placing them in the freezer.