Fresh clams in Boston (Haymarket)
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Published on Apr 4, 2012
Fresh clams in Boston, Haymarket is a farmer's market at downtown Boston. It is one of the first trading market in the country, dating from the early colonial days. These days Haymarket is a serious bargain food market. Fresh clams featured here is 5 dollars for 6 pieces... yummy.
Music by Kevin MacLoed
de almejas frescas
בוסטון טרי צדפות
بوسطن البطلينوس جديدة
A clam's shell consists of two (usually equal) halves, which are connected by a hinge joint and a ligament which can be external or internal.
In clams, two adductor muscles contract to close the shells. The clam has no head, and usually has no eyes (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth and an anus.
Clams, like most molluscs, also have open circulatory systems, which means that their organs are surrounded by watery blood that contains nutrients and oxygen.
Clams feed on plankton by filter feeding. Clams filter feed by drawing in water containing food using an incurrent siphon. The food is then filtered out of the water by the gills and swept toward the mouth on a layer of mucus. The water is then expelled from the animal by an excurrent siphon.
Wikimedia Commons has media related to: Clam dishes
 North America
In culinary use, within the eastern coast of the United States, the term "clam" most often refers to the hard clam Mercenaria mercenaria. It may also refer to a few other common edible species, such as the soft-shell clam, Mya arenaria, and the ocean quahog, Arctica islandica. Another species which is commercially exploited on the Atlantic Coast of the United States is the surf clam Spisula solidissima.
Clams can be eaten raw, steamed, boiled, baked or fried. They can also be made into clam chowder or they can be cooked using hot rocks and seaweed in a New England clam bake.
In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta. The more commonly used varieties of clams in Italian cooking are the Vongola (Venerupis decussata), the Cozza (Mytilus galloprovincialis) and the Tellina (Donax trunculus). Though Dattero di mare (Lithophaga lithophaga) was once eaten, overfishing drove it to the verge of extinction (it takes 15 to 35 years to reach adult size and could only be harvested by smashing the calcarean rocks that form its habitat) and the Italian government has declared it an endangered species since 1998 and its harvest and sale are forbidden.
Clams are eaten more in the coastal regions of India, especially in the Konkan, Kerala, Bengal, and Karnataka regions.
In the south western coast of India, also known as the Konkan region, Clams are used to cook curries and side dishes, like Tisaryachi Ekshipi, which is clams with one shell on.
In Kerala, clams (known as Erunthu or Kakka) are usually consumed in curry form. The whole clams are prepared in a green coconut masala, and are usually eaten with rice.
 Trinidad and Tobago
Clams or shellfish are locally called chipchip and local fishermen sell those in rural markets.
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