The Clam: Winged Creature of Mystery

Posted by CONDI VON BUGGLE on May 17, 2007

Clams are shelled marine or freshwater mollusks belonging to the class Bivalvia (Kingdom Animalia, Phylum Mollusca). While the term "clam" has no taxonomic significance in biology, in general use, the term clam refers to a bivalve (a mollusk whose body is protected by two symmetrical shells) that is not an oyster, mussel, or a scallop, and that has a more-or-less oval shape, or alternately, to a freshwater mussel (Merriam-Webster Dictionary). An exception to the oval shape is the razor clam, which has an elongate shell suggesting a straight razor. Clams are invertebrates, with shells divided into two pieces called valves. These pieces are joined with a hinge joint, and with two adductor muscles that open and close the shells. Clams have no brains or eyes but they do have a heart, kidneys, mouth, and anus. Clams, like most mollusks, also have an open circulatory system, which means that their organs are surrounded by watery blood that contains nutrients and oxygen. Clams eat plankton, but are eaten by small sharks and squid. In culinary use, clam most often refers to the hard clam (Taxonomically, Mercenaria mercenaria) but may refer to other species such as the soft-shell clam Mya arenaria. They are eaten raw, steamed, boiled, baked or fried: the method of preparation depends partly on size and species. Clam chowder is a popular soup in the U.S. and Canada. In Italy they are often an ingredient of mixed sea dishes, or are eaten together with pasta. Saltwater Maxima clams are also somewhat popular in the hobby of fish-keeping. Clams move around by a muscular foot they have. This foot contains little toes that are used in reproduction.