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Corbicula fluminea is commonly known in the west as the Asian clam, Asiatic clam, or Asian gold clam. In Southeast Asia, C. fluminea is known as the golden clam, prosperity clam, pygmy clam, or good luck clam. In New Zealand, it is commonly referred as the freshwater gold clam. [2] [3]
Clam cake – also known as clam fritters [3] Clam dip – a dipping sauce and condiment; Clam liquor – a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth. Clam pie – Type of meat pie White clam pie – a pizza variety; Clam soup – a soup prepared using clams as a main ingredient
Corbicula is a genus of freshwater and brackish water clams, aquatic bivalve mollusks in the family Cyrenidae, the basket clams. [1] The genus name is the Neo-Latin diminutive of Latin corbis, a basket, referring to the shape and ribs of the shell.
Tresus clams often have a relationship with small commensal pea crabs, often a mating pair, which enter through the large siphon and live within the mantle cavity of the horse clam. [2] The crabs are easily seen and in no way affect the clam as food. The meat is good and makes excellent chowder.
An old quahog shell that has been bored (producing Entobia) and encrusted after the death of the clam. Hard clams are quite common throughout New England, north into Canada, and all down the Eastern seaboard of the United States to Florida; but they are particularly abundant between Cape Cod and New Jersey, where seeding and harvesting them is an important commercial form of aquaculture.
Megapitaria squalida, the chocolate clam, is a species of bivalve mollusc in the family Veneridae. It was first described to science by George Brettingham Sowerby, a British conchologist, in 1835. The type specimen was collected by Hugh Cuming. [1] [2] Fossil evidence suggests that this species may be as old as 2.5 million years. [3]
The soft-shelled clam is eaten either fried or steamed (and then called "steamers"). Many types of clams can be used for clam chowder, but the quahog, a hard shelled clam also known as a chowder clam, is often used because the long cooking time softens its tougher meat.
Hippopus hippopus, also known as the Horse Hoof clam and Strawberry clam, is a species of giant clam in the Subfamily Tridacninae and the genus Hippopus. Hippopus is a delicacy in many Southeast Asian countries due to its high quality meat.