Before you tuck into a plate of steamed clams, you may wonder if you can eat any that didn't open during the cooking process.

Watch the Video Click here to watch on YouTube In the sand surrounding coral reefs, the giant clam reigns supreme; they are massive, multi-colored, and statuesque. As the largest living bivalve ...

Like oysters and mussels, clams are bivalves, a kind of mollusk that's encased in a shell made of two valves, or hinging parts. And that shell comes in all different sizes. There are small clams ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

soak the live clams in cold salted water with a bit of cornmeal or flour, and leave them for about an hour. Rinse the clams in fresh water, scrub the shells, then proceed with the recipe.

Giant clams — the largest grow to a shell length of 54 inches and weigh nearly 500 pounds — live in coastal areas next to coral reefs in the Red Sea and the Indo-Pacific. Giant clams are generally ...

Scrub clams thoroughly. In a large bowl, submerge scrubbed clams in salted water so they expunge dirt from inside their shells, at least 10 minutes. Drain clams and rinse. Heat a heavy ...

Heart cockles have shells with built-in skylights to let in light for ... While the algae get shelter and a safe place to live and grow, the clams benefit by feeding on the sugars the algae produce ...

Razor clams - also called bamboo clams - have sweet, tender meat. In this dish, they're grilled with butter and a little fish sauce, then topped with uni and dried fish roe, which changes the dish ...