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Clams

People have enjoyed clams as a food source right from prehistoric times. There are about 2000 varieties of Clams but all of them are either hard shell clams or soft shell clams. Some of the popular types of clams include littleneck clam, quahog clam, pismo clam, cherrystone clam, butter clam and longneck clam. Soft shell clams are found in tide flats whereas hard shell clams reside in deep water. Soft shell clams are not eaten raw and their shells are quite thin and brittle and can be broken easily. Hard shell clams can bear higher salinity compared to soft shell clams. When you buy a clam you have to be very clear what preparation you plan to cook. You have to select the clam depending upon the dish you intend to make. The clams get chewier and tougher as they get larger. Big size clams are ideal for frying, stuffing and other cooked preparation but if you plan to quickly grill or steam go for smaller sizes.

Oysters

Oyster one of the favorite delicacies all over the world. They are eaten fried or smoked and also in a raw form. There are hundreds of varieties of oysters but only five main varieties are consumed most commonly.

• Belons which are salty and metallic in taste are found rarely. They are mainly found in Europe but now they are grown even in North American waters.
• Eastern oysters such as Wellfleets, Malpaques and Bluepoints grow from Canada and down to the Gulf of Mexico. They are usually not eaten raw because the naturally occurring bacteria are more common in those warmer aters.
• Pacific oysters are grown worldwide and their varieties include Hog Island, Hama Hamas and Shoalwaters,. They generally taste sweet.
• Kumamoto oysters which are originally from Japan are now also grown along the western coast of the US. They have mild and sweet flavor.
• Olympia oysters are found in the Pacific Northwest. They are small in size, and have assertive flavor.

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