Mollusks

Clams – While there are many varietals of clams from all over the world they have similar

clams and oystersflavor characteristics. Often the size and typeof

shell assist in determining the use of each clam.

 

Little Necks 540 – 600 to a bushel

Hard shell Cherrystone 325 – 360 to a bushel

Hard Shell Quahog 160 – 200 to a bushel

Hard Shell Steamers 325 – 360 to a bushel 50lb.

Soft Shell (Soft shell is a thin brittle shell)

Uses: raw bar, clam sauce, chowder, steamers ,

fried, BBQ

 
 
 



Scallops – pictured here below have adductor muscles. This is what hooks the scallop to

the shell. This is scallopsremoved prior to preparation. There are sea scallops found

deeper out to sea, and bay scallops that

are found in bays, rivers, ponds. Scallops

can be purchased fresh or frozen.

They are sized up like shrimp:

 

U - 10 less than 10 p/lb.

10 -20 average p/lb.

20 - 30 average p/lb.

Uses: fried, broiled, baked, casserole, stuffing,

scallops n bacon

 


 


 

Muscles- Fresh water, similar in character to a clam, has a deeper color. The muscle has a

“beard” that allows it to muscleshold to rocks. This needs to be removed before cooking. These are

available fresh or frozen. Prince Edward Island

is a popular muscle farming area.

 

Uses: Served as a hot appetizer, as a cold salad,

with pasta etc.

 

 

 

 

 


 


 


Squid – Purchased Fresh or Frozen. Available: whole, in rings with tentacles, or separated

into rings and tentacles. squidIf purchased whole you must remove the cartilage in the cavity

before doing any cooking.

 

Uses: Stuffed, in sauce, fried, salad

 


 


 


 


 



Snails/Escargot/Whelk/ - these are similar in character and application. These can be

purchased canned, whelkfrozen. If cooked appropriately these should be tender.

 

Uses: Baked, Sauce, fried.