Clams and mussels have distinct flavors, appearances, and culinary uses. Mussels are often used in the classic French moules marinière, while clams are more common in chowders. Despite these differences, how do they compare in cooking, and can you use them interchangeably?
Clams Vs. Mussels
Both clams and mussels are bivalves, mollusks with two shells that open and close, like scallops and oysters. In contrast, crustaceans have a single shell and segmented limbs, such as crabs, lobsters, and shrimp. These shellfish thrive in both saltwater and freshwater environments, and mussels, in particular, are frequently farmed.
Clams are typically found about two feet beneath sand or mud in shallow waters, whereas mussels attach themselves to surfaces like ropes or are cultivated in tanks if farmed. Both shellfish are relatively affordable, sustainable, and rich in nutrients, making them worthwhile to explore.
How To Tell Clams and Mussels Apart
Clams have rounder, light gray or dirty white shells, while mussels feature longer, oblong shells with a dark blue or greenish-black color.
What Do Clams and Mussels Taste Like?
Clams generally offer a combination of sweet, salty, and mineral flavors that reflect their growth environment. The sweetness, firmness, and brininess vary by size and habitat. Mussels, often cultivated under controlled conditions, tend not to have as varied flavor profiles due to reduced exposure to natural environmental factors.
Varieties of Clams and Mussels
There are over 150 types of clams, including popular edible ones like quahog, geoduck, manila, and soft shell clams. Quahogs, also called cherrystone or littleneck clams, feature round, white shells, while geoducks have elongated shells. Manila clams are small and sweet, and soft shell clams, known as steamers, have oval, dirty white shells.
Mussels also come in various species, with around 17 edible types such as the strongly flavored blue mussels, Mediterranean mussels with large shells and plump meat, and the New Zealand green-lipped mussels, recognized for their green-tinted shells and extensive farming in New Zealand.
Can You Substitute Clams for Mussels and Vice Versa?
The answer is yes, mostly. While they have subtle taste differences, particularly between mussels and sweet clams, they are not entirely interchangeable in flavor. However, if you enjoy both and lack one type, you can swap them in recipes with similar cooking methods, always choosing the freshest option.
How To Cook Clams and Mussels
Select clams or mussels with tightly sealed shells, indicating they are alive. If a shell is slightly open, press it closed; discard if it doesn’t close. Cook the shellfish until the shells open, indicating doneness; discard any that remain closed.
Cooking times vary by clam or mussel type but are generally quick, taking just a few minutes. The labor lies in cleaning the shells and preparing ingredients. Steaming is a common method, producing a delectable cooking liquid. Searing or grilling is possible but requires attention to avoid overcooking.
