Clams and mussels may look and taste different, and they’re often cooked in various ways. Mussels are commonly featured in the classic French dish moules marinière, while clams are a frequent ingredient in chowder. Clearly, these shellfish have distinct characteristics. But how does this affect their preparation in the kitchen? And can they be used interchangeably in recipes?
Clams Vs. Mussels
Initially, let’s consider their similarities. Both are bivalves, meaning they are mollusks with two shells that hinge open and shut (much like scallops and oysters). In contrast, crustaceans have a single shell and jointed limbs—examples include crabs, lobsters, and shrimp.
Both clams and mussels thrive in both saltwater and freshwater environments, with mussels being particularly popular in aquaculture. Clams generally reside about two feet below the sand or mud in shallow waters, while mussels attach themselves to surfaces such as ropes or are cultivated in tanks when farmed.
Clams and mussels are both affordable, sustainable, and nutrient-rich, making them worthwhile options to explore.
How To Tell Clams and Mussels Apart
Clams have rounder shells that are light gray or dirty white, whereas mussels are recognized by their longer, more oblong shells that are dark blue or dark greenish-black.
Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
What Do Clams and Mussels Taste Like?
Clams generally possess a slightly sweet, salty, and minerally flavor, influenced by the water they inhabit. The sweetness, firmness, and brininess can vary based on their size and location.
Mussels, on the other hand, tend to be less distinct in flavor discussions, possibly because many are farmed, reducing their exposure to natural variations in their habitat.
Varieties of Clams and Mussels
Of the over 150 clam varieties, those familiar to many include quahog, geoduck, manila, and soft shell clams. Northern quahogs have recognizable round, white shells, whereas geoducks have longer, more oblong shells. Manila clams, found in the Pacific, are smaller and sweeter. Soft shell clams, also known as steamers, have dirty white, oval shells and are more widespread.
There are around 17 edible mussel species. Common types include blue mussels, known for their robust flavor in winter and spring; Mediterranean mussels, distinguished by large shells and plump meat; and New Zealand green-lipped mussels, which are predominantly farmed in New Zealand and have greenish shells.
Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
Can You Substitute Clams for Mussels and Vice Versa?
In brief, yes, they are somewhat interchangeable. The tastes may differ slightly, particularly if comparing mussels to sweet clam varieties. However, if you enjoy both and can only access one, feel free to substitute them in recipes, as their cooking methods remain similar. Remember to always select the freshest seafood.
How To Cook Clams and Mussels
Select clams or mussels with tightly sealed shells indicating they are still alive. If the shells are slightly open, gently squeeze them shut; discard any that don’t close. Cook them until the shells open—if any shell stays closed, discard it.
Cooking times vary by bivalve variety, but generally, clams and mussels cook swiftly, within minutes. Most preparation effort goes into cleaning and scrubbing the shells and preparing other ingredients.
Steaming is a traditional method for cooking clams and mussels, as it preserves their delicate texture. It also enriches the cooking liquid with their essence, offering a flavorful addition to dishes. They can also be seared or grilled—watch closely to avoid overcooking and toughness.
Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen
