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Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.
The muscle, also called the "e&foot"e&, is delicious raw or cooked; it must be pounded before cooking.
soft shell clam
Primarily harvested in the Atlantic, this large soft mollusk of the clam family can replace the latter in recipes.
Mollusk with a very hard shell whose flesh can be eaten raw or cooked; they are used to make chowder, a popular New England recipe.
Related to the scallop, the delicately flavored flesh is prized by Europeans; the shells are resistant to heat and are often used as cooking and serving dishes.
The main edible part is the nut (the muscle that opens and shuts the shells) and sometimes the coral (the orange part); excellent raw or cooked, it can be prepared in numerous ways.