Types of Clams & Oysters
Clams and oysters are bivalve mollusks that feed through water filtration. Water taken in through a siphon is passed over the gills, which catch organic particles present in the water. Adult clams burrow into muddy, sandy substrate, while oysters prefer to attach themselves to hard surfaces. Both clams and oysters are popular to eat, often raw, steamed or in chowders.
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True Oysters
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True oysters are part of the family Ostreidae and are the edible oysters. The pearls formed by this type of oyster are not valued commercially, but their edibility fuels massive farming and commerce. The shapes, sizes and colors within this category can vary greatly, since the appearance of an oyster can be affected by the object on which it is anchored. True oysters are found throughout the oceans, particularly in reefs, beds and shallow water.
Pearl Oysters
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Pearl oysters are commercially farmed for gemstone quality pearls, as naturally formed pearls are very rare. Tiny beads are planted inside the oyster, which is returned to the water. Over time, the oyster covers the bead with nacre, or mother-of-pearl, to produce the pearl. The process is a defensive reaction by the oyster, which is physically irritated by hard particles within its shell. Pearl oysters belong to the family Pteriidae.
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Hard-shell Clams
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Clams are abundant in New England. Often found in estuaries, the hard-shell clam is also known as a quahog. This variety of clam is divided into subgroups according to thickness, the smallest being little necks and the largest are called chowders. Clams of a medium size are referred to as cherrystones. Hard-shell clams are abundant in New England coastal waters and can be found from Canada's Gulf of Saint Lawrence to Florida. Commercial fishery of the quahog is an important resource for Rhode Island, which made the clam its official state shell.
Soft-shell Clams
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Soft-shell clams have thin, egg-shaped shells that are brittle and easily broken. These soft clams are also commercially valuable and are native to the northeastern American coast. Usually gray or white, the soft-shell clam is found in bays and sounds, up to a depth of 30 feet. These claims are often harvested for recreation and have been harvested by hand in New England sine the mid 1800's. They are a local delicacy when steamed, fried or baked.
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