Clams & Black Mussels

Clams and black mussels are both types of bivalve mollusks that are commonly found in restaurants in the USA.

Clams are a type of shellfish that are widely consumed in the United States. They are usually round or oval-shaped and have two shells that are joined together by a hinge. Clams can be found in both freshwater and saltwater environments, and there are many different species of clams that vary in size and taste. Some of the most popular types of clams served in restaurants include littleneck clams, cherrystone clams, and steamers.

Black mussels, on the other hand, are a type of saltwater mollusk that are known for their distinctive black shells. They are filter feeders, which means that they use their gills to filter tiny particles of food from the water. Black mussels are often cultivated in mussel farms, where they are grown on ropes or racks that are suspended in the water.

Both clams and black mussels are rich in nutrients and are a good source of protein, iron, and omega-3 fatty acids. They can be prepared in a variety of ways, including steaming, baking, grilling, and frying. Some popular dishes that feature clams and black mussels include clam chowder, linguine with clams, and moules frites (mussels with french fries).

When ordering clams or black mussels in a restaurant, it's important to make sure that they are fresh and have been stored properly. Clams and mussels should smell fresh and briny, not fishy or sour. They should also be closed tightly and should not have any cracked or broken shells. If you notice any clams or mussels that do not meet these criteria, it's best to avoid them as they may be contaminated or spoiled.