1. Mollusks

2. Mollusks Do Not have an Internal Skeleton
Soft Body is Protected by a Hard External Shell
Univalves: Abalone & Conch
Bivalves: Clams, Oysters & Mussels
Always be Alive Prior to Cooking

3. Abalone Brown Bowl shaped Shell Single Foot Lobster Texture
Sweet & Salty Taste
West Coast of USA
Japan & Mexico
Iridescent & Multicolored Interior
Prized Highly for Jewelry

4. Conch Pinkish-Orange Shell Body Resembles a Large Snail
Rubbery Texture & Sliced Very Thin & Tenderized before cooking
Sweet Clam Flavor
Warm Waters of Florida Keys & the Caribbean

5. Bivalve Mollusks Top & Bottom Shell Connected by a Center Hinge
Closes Extremely Tight for Protection
Must be cooked Alive
Clams: Soft & Hard Shell
Oysters
Mussels & Scallops

6. Atlantic Clams Soft Shells Soft Shell & Hard Shell
Intertidal Sandy Areas
Must be Alive
Soft Shells
Light Color & Brittle Oblong Shell
Steamers or Ipswich Clams (Frying)
Remove Siphon or Booty
Carefully Remove Excess Sand before cooking

7. Clams Hard Shell East Coast of New England Names for Different Sizes
Littlenecks: 1 ½” to 2”
Generally Eaten Raw
Cherrystones: 2 ½” to 3”
Generally Cooked in Pasta
Chowder: 3” to 4”
Soups & Stews

8. Quahog Clams Coastal Areas of New England & Rhode Island
Narragansett Indians Used Portion of the Shell as Money (Wampum)
3-4 years to Mature
4” or More
Age determined by Growth Rings on Shell
Chowder & “Stuffies”

9. Oysters Salt Water Bivalve Very Rough Shell made from Calcium Deposits
Extremely difficult to Open
Prehistoric to Modern Times
Cultivated in Beds both Domestic & Wild
Area Impacts Flavor Profile

10. Mussels Blue Mussels Thin Blue Black Shell
Tender Sweet Bright Orange Flesh
“Beards” or Threads
Wild & Aqua farmed
15 to 20 to a Pound
Steamed in Wine
Served Hot or Cold

11. Atlantic Oysters Eastern Oysters
Flat Shell & Distinctive Salty Flavor, Plump & Tender Flesh
Prince Edward Island
Blue Point Oysters
Chesapeake Bay
Long Island
70% of All Oyster Production

12. Pacific Oysters Pacific Northwest Japan to Coastal Washington State
Fragile & Curvy Shell
Large Plump & Briny, Sweet & Mild Taste
Olympia
Penn Cove
Kumamoto

13. Oysters Available Year Round September to April
Eaten Raw on East Coast
Baked or Roasted
Breaded & Fried
Generally Served with a Savory Topping
Enough Heat to Heat through