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Clams and mussels are both bivalve mollusks, which means they are shelled, aquatic animals with two-part shells covering a soft body. They are similar in that they can be found in saltwater and freshwater, are relatively affordable, and are nutrient-dense. However, there are several differences between the two. Clams have rounder, oval-shaped shells that tend to be light gray, tan, or white in color, while mussels have longer, more oblong-shaped shells that are dark blue, greenish-black, or brown. Clams can be served raw or cooked, whereas mussels should always be cooked. Clams have a more salty and briny flavor, while mussels are described as having a milder taste.
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What You'll Learn
Shell shape
Clams and mussels are both bivalves, or mollusks, that have two shells that open and close. Clams have stout, oval-shaped shells, while mussel shells are longer and more oblong. Clams have two equally sized shell halves, which tend to be light tan, brown, or white in colour, although there is variation between species. For example, the shells of razor clams are longer and more rectangular, while geoduck clams have long, oblong shells. The shells of common clams, such as quahogs, are often round and white.
Mussel shells are typically dark blue, dark green, or black, with iridescent sheens. The shells of the common blue mussel are blue, blue-black, or brown, while New Zealand green-lipped mussels have green-tinted shells.
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Taste
Clams and mussels have distinct tastes, and while some people may find it difficult to describe the texture of these shellfish, they are both considered delicacies and are popular options among seafood lovers. Clams are said to have a more pungent, fishy taste compared to the subtlety of mussels. Clams can be described as having a sweet and salty flavour, with a slightly chewy texture. The sweetness, firmness, and brininess of clams may differ depending on their size and where they grow. Clams can be eaten raw, fried, or baked, and are often served as classic Clam Chowder.
Mussels, on the other hand, have a more subtle, mild, and briny-sweet taste. They are soft but have a tender chewiness to them when cooked correctly. Mussels are best suited for dishes like paella, seafood scampi, or steamed and dipped in butter. They are also commonly served steamed in a pot with wine or tomato sauce.
The taste of clams and mussels can be influenced by their habitat and the surrounding water quality. Clams are found in the sandy or muddy sediment of bays, seas, and oceans, while mussels are found in both freshwater and saltwater, growing on rocks or clusters on the seabed or man-made surfaces.
While the appearance, texture, and cooking methods of clams and mussels differ, their similarities mostly lie in their shared nutritional values. Both are simple, inexpensive, and suitable for serving a crowd. They are also both bivalve mollusks, or aquatic animals that have a two-part shell covering a soft body.
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Habitat
Clams and mussels are both bivalve mollusks, but they differ in their preferred habitats. Clams are more likely to be found in shallow waters, where they are protected from wave action by the surrounding bottom. They can also be found in deeper waters, with one species, Abra profundorum, found in the Pacific Ocean at a depth of more than 4,800 meters. Clams typically inhabit marine environments, but some species live in freshwater rivers and streams. They spend most of their lives buried in the sand or mud of the sea floor or riverbeds, with only their siphons exposed. Clams are filter feeders, drawing in and expelling water through their siphons for respiration and feeding.
Mussels, on the other hand, are more likely to be found in dense concentrations, forming what are known as mussel beds. These beds can contain thousands of individuals, sometimes representing dozens of species all living together. Mussels live on the stream bottom and often completely bury themselves in the substrate, leaving only their siphons exposed. They are hard to spot as they blend in with their surroundings, and any exposed part of their shell grows algae. Mussels require clean, flowing water to survive and reproduce, and they can be found in both freshwater and saltwater habitats.
The habitat of clams and mussels can also vary depending on their life cycle stage. Clam larvae swim briefly before settling permanently on the bottom, while mussel larvae are carried downstream by river currents and can be transported upstream on the gills of host fishes.
In terms of geographic location, clams and mussels have different preferences as well. Clams are found in various regions, including the Pacific and Indian Oceans, where the giant clam (Tridacna gigas) is the largest species, reaching sizes of up to 1.2 meters across. Clams are also a staple in the cuisines of many countries, including Japan, Italy, and the eastern coast of the United States. The rocky terrain and pebbly shores surrounding Great Britain provide an ample habitat for clams and other shellfish.
Mussels, on the other hand, have a significant presence in North America, with the vast majority of US mussels found in the southeast, particularly in the Tennessee and Mobile River basins. Nearly 70 percent of US mussels have experienced population declines, with some species declining by more than 90 percent.
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Preparation
When preparing clams and mussels, it is important to ensure they are fresh. Check that the shells are not cracked or broken and are tightly closed. This indicates that the mollusks are still alive. If the shells are slightly open, tap them lightly; if they close, they are still alive. Also, check that they have a fresh, clean ocean smell, rather than a fishy or sulfur-like odour.
Before cooking, discard any clams or mussels that are already open. Soak the remaining clams in a large bowl or bucket of clean water for about 20 minutes.
Steaming is the most common way to cook clams and mussels. They can also be grilled or baked. Clams can be served raw or cooked, whereas mussels should always be cooked.
Clams and mussels have different cooking times and should not be overcooked. They are ready to eat as soon as their shells open.
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Nutritional value
Mussels are a nutritionally rich food, providing a high amount of protein, vitamins, and minerals. A three-ounce serving of steamed blue mussels contains 40% of the average person's daily protein needs, with 120 grams of mussels containing only 103 calories. Mussels are also an excellent source of iron, with a three-ounce serving providing about one-third of the daily value for iron. This helps prevent the most common form of anaemia, which causes fatigue and weakness. Additionally, mussels are low in fat and cholesterol, with the cholesterol they do contain being monounsaturated, which helps lower blood cholesterol.
Mussels are also a good source of vitamin B12, selenium, DHA+EPA, and other nutrients. They are also a source of sodium, although this is only a concern for those on a sodium-restricted diet.
Clams are also a nutrient-dense food, with a Nutrivore Score of 1046. They are a good source of vitamin B12, taurine, iodine, vitamin B7, selenium, DHA+EPA, and protein. Clams are also a low-carb food, with only 4.1 grams of net carbs per 115-gram serving. A three-ounce serving of steamed clams contains 126 calories, 22 grams of protein, and provides "off the charts" amounts of vitamin B12 and iron, as well as surprising amounts of vitamin C and potassium. Clams are also a source of magnesium, which is important for metabolism, nerve function, and muscle function.
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Frequently asked questions
No, mussels and clams are different. They are both bivalve mollusks, but they differ in appearance, taste, and preparation.
Clams have rounder, oval-shaped shells that are light gray, dirty white, or brown in color. Mussels have longer, more oblong-shaped shells that are dark blue or dark greenish-black.
Clams are generally described as sweet, salty, and briny, with a flavor that reflects the water in which they grow. Mussels have a milder taste and are described as tasting like the sea.
It is not recommended to substitute clams for mussels or vice versa, as they have different flavors and textures. However, they can complement each other when paired together.
