Clams (Bivalia)

Clams

Selection

Pick giant clams at low tides. Pick mangrove clams by running the fingers or toes up the roots of mangrove trees at the shoreline or in the sand just at the line of the beach. Dig out clams with the hands.

Storage

Keep clams in a container of clean sea water in a shady place. Can be chilled in ice. Can add cornmeal to the water or frozen for longer storage.

Preparation

  • •Wash clams well before use.
  • •Stick a heavy knife between the shells and cut backand forth to open and remove meat from the shell.
  • •Can be eaten raw.
  • •Can be pickled.
  • •Can be boiled, baked, sautéed, steamed, or made into soup.
  • •Can be cooked in shell.
  • (Rody, 1982)

Photo Source

Mississippi State University

Clams

Clams exist in a variety of species that can be found inboth marine and freshwater areas.

 

1.  Giant clam (Tridacna gigas)
The giant clam has a colorful mantel or shell that is visible at low tide (Rody, 1982)

 

2.  Mangrove clam (Enigmonia aenigmatica)
Mangrove clams are smaller in size and can be found around the roots of mangrove trees (Rody, 1982).

Traditional Names
  • Chamorro – tapon; pa’gang; hima(1)
  • Hawaiian – ʻōlepe
  • Kosraean – popol; netuhla(1)
  • Marshallese – mejen wod; jebarbar(2)
  • Palauan – kim; otkang; ngduul(2)
  • Pohnpeian – sile; pahsu; lipwei(2)
  • Samoan – faisua(1)
  • Yapese – siuume; gamwe(1)