Clams and mussels differ in taste, appearance, and the ways they are typically prepared. Mussels are common in the French dish, moules marinière, whereas clams are often used in chowder. However, one may wonder how significantly they differ in the cooking process and whether they can be used interchangeably.
Understanding Clams Vs. Mussels
Both clams and mussels are bivalves, mollusks that have two shells that open and close, resembling scallops and oysters. They differ from crustaceans, which are shellfish possessing a single shell and segmented limbs, such as crabs, lobsters, and shrimp. Clams and mussels are both found in saltwater and freshwater, with some mussels especially being farmed. Clams primarily inhabit shallow water, burrowing about two feet under the sand or mud, while mussels are surface dwellers, clinging to submerged structures like ropes or growing in tanks if farmed. Clams and mussels are affordable, sustainable, and nutrient-rich, making them worth exploring further.
Distinguishing Clams and Mussels
Clams possess round, light gray or dirty white shells while mussels have longer, oblong-shaped shells, typically dark blue or dark greenish-black in color.
Flavor Profile of Clams and Mussels
Clams are generally a little sweet, salty, and minerally. Their flavor often echoes the nature of the waters they inhabit, with the sweetness, brininess, and firmness varying depending on their size and growing location. Mussels are not as distinctly characterized, possibly because most are farmed under highly controlled conditions, minimizing flavor fluctuations due to changing environmental conditions.
Varieties of Clams and Mussels
There exist over 150 types of clams with edible varieties being the quahog, geoduck, manila, and soft shell clam. On the other hand, while there are many species of mussels, about 17 are edible. Blue mussels, Mediterranean mussels, and New Zealand green-lipped mussels are common types.
Substitute Clams for Mussels and Vice Versa?
Yes, though they have slight differences in tastes, especially when comparing mussels with the sweeter varieties of clams, in most recipes, they can be swapped. The cooking process remains similar. Always get the freshest seafood for best results.
Cooking Clams and Mussels
Ensure the clams or mussels are live with tightly sealed shells. If slightly open, they should close when squeezed. Cooking is typically done by steaming until the shells open. Be wary of overcooking to prevent the seafood from becoming tough and chewy. The cooking liquid yielded can also be used in the recipe for enhanced flavor.
