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Clams are molluscs that are found all over the world in wet sand of freshwater streams and sea coasts. Clams are often cultivated beside oysters. In Europe, clams are cultivated in France and Portugal, mainly. They are very popular in the USA, where there are: soft shelled round and long razor clams; and hard shelled round clams. Both types can be eaten raw or cooked, but round clams are usually preferred raw. In the USA, the Quahog Clam is sold under many different monikers: littlenecks are the smallest, followed by cherrystones, mediums and chowders. Clams are, also, sold smoked and canned.

Substitute: cockles, mussels[1]


  1. Ramus Seafood, Clam [1]. Accessed 3 October 2015.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.