Both mussels and clams originate in similar mollusk hinge-shell creatures families but there are differences between them. Mussels come from saltwater and freshwater alike. Their shells are long and less circular than their clam counterparts. Their shells are not smooth and are commonly dark blues, browns, or black. The inside of the shell is a silver or gray color. Mussels are also securely attached to the surface they live on by tight threads.
Clams, however, are only found in freshwater. They hide under the bottom surface of the water they live in. Clams are also circular and oval like in their shape and have two equally sized halves of the shell. What makes clams unique is that they have bodily organs. Clams have a heart, parts of a digestive system, and a circulatory system. Many could describe a mussel as a "chicken of the sea" in taste, but I feel like that is a disgrace to seafood. I find that a mussel tastes like the sea and have a mild taste to them.
Most of the edible clams are oval in shape. However, the razor clams, which are also edible, have an elongated shape. Mussels refer to any of bivalve mollusks with a brown or purplish-black shell. They live in both freshwater and marine water. Most of the edible, marine mussels belong to the family Mytilidae. The shell of the mussels is asymmetric when compared to the shell of the clams.
The outline of the shell is elongated. The shell is less oval or circular in shape as well. The color of the shell can be dark blue, brown or black. The inside is silver or grayish. Freshwater mussels species include freshwater pearl mussels. Mussels live attached to the substrate with the help of their byssal threads in the intertidal zone. Some edible mussel species include blue mussels, California mussels, Mediterranean mussels, Mytilus coruscus , Perna canalicula , Perna perna , Perna viridis , etc.
Oysters refer to any of the bivalve mollusks with rough irregular shells that are often eaten raw. They live in marine and brackish habitats. They are sweet and tender and can be eaten raw. On the other hand, Atlantic razors have a milder flavor compared to their Pacific counterparts and have shells that measure up to eight inches long.
They are best grilled or steamed. These have thin, brittle, oval-shaped shells that are grayish-white in color with long siphons. They can grow up to six inches long and are best steamed or deep-fried and served with butter. The larger clams are great for making chowder. Surfs account for about 33 percent of the clams harvested in the US.
They live in deep water and are mainly found off the coast of New Jersey. They grow up to six inches long, making them perfect for clam chowder. Also known as butter clams, these mollusks are best known for their melt-in-your-mouth feel.
There are two main types of Washington clams you might come across. It measures up to four inches in diameter. Then, the larger Southern butter clam grows up to seven inches long and has purple streaks of color inside its shell.
Mussels are yet another kind of bivalve mollusk that grows in saltwater habitats. They have long, oval-shaped, hinged shells that are navy blue-black in color. Freshwater mussel species also exist and have a similar appearance to the saltwater variety, although these are generally not eaten.
The majority of the mussels available today are commercially farmed. If you come across a glossy heap of shells in your local grocery store or seafood market, those are usually live mussels. The best ones to buy are the ones with tightly shut shells. Always discard any that have missing bits of shell or gaping ones before cooking.
There are several different types of mussels, depending on the region you live in and the season. Here are the common ones you might encounter.
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