Clams
Clams
Clams (/klæmz/), in the broadest sense, are a type of marine bivalve mollusk. They are a popular food source in both Eastern and Western cooking traditions.
Etymology
The word "clam" comes from the Old English clamm, meaning "to bind or fetter", a reference to the tightly closed shell of the animal.
Anatomy
Clams have two equal-sized shells of calcium carbonate that are held together by a hinge ligament. Inside the shell, the clam has a mantle, which is responsible for shell secretion. The clam also has a foot, which it uses for locomotion, and a siphon, which it uses for feeding and respiration.
Types of Clams
There are many different types of clams, including:
- Hard clam or Quahog
- Soft-shell clam
- Razor clam
- Geoduck
Culinary Uses
Clams are used in a variety of dishes around the world. They can be eaten raw, steamed, boiled, baked, or fried. They are a key ingredient in dishes such as clam chowder, clams casino, and linguine with clam sauce.
Health Benefits
Clams are a good source of protein, vitamin B12, iron, and selenium. They also contain omega-3 fatty acids, which are beneficial for heart health.
Conservation
Overfishing and pollution have led to a decline in clam populations in some areas. Efforts are being made to conserve clam species and their habitats through sustainable fishing practices and habitat restoration.
External links
- Medical encyclopedia article on Clams
- Wikipedia's article - Clams
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