A bivalve mollusk found in saltwater habitats as well as in freshwater areas. Clams are a popular food that can be eaten raw, steamed, fried or cooked into chowders and stews.

Clams are cold-blooded, which helps them survive in a cold environment. They are also filter feeders and are able to remove excessive nutrients from the ecosystem.

They are a very common marine animal and can be found in most parts of the world, especially those that are located on the coasts. They are also very popular in Asia, Europe, and North America, where they are a staple on the table.

Most clams live near the bottom of the ocean and usually travel only to a depth of about 0.6 metre (2 feet). Some species, such as the abra clam (Abra profundorum), can be found at much deeper seabed levels.

There are a number of different clam species, each with its own unique characteristics and habits. They can be divided into two categories: hard-shelled and soft-shelled.

The shells of hard-shelled clams are closed with two adductor muscles, and they have a burrowing foot that allows them to move on mud or sand. In addition, most clams reproduce through a special process called spawning. Males release sperms in the water, which reaches the eggs inside the female’s shell.

Spawning typically happens during low tide and is triggered by waves causing the clams to extend their necks towards the surface. This creates a “show.” The razor clam is famous for this, but other clam species, such as the Littleneck clam, are also known for displaying their necks during spawning.

When selecting a clam, make sure to tap or agitate the shell and check for movement of the snout or neck. If the shell does not close or moves, the clam is dead. If the clam has a strong sour, fishy or ammonia odor, discard it immediately.

To clean clams, rinse them under cool water and scrub them thoroughly with a stiff brush. If necessary, scrape any barnacles or other debris off with the tip of a paring knife.

Then, soak the clams in a solution of 1/3 cup non-iodized salt to 1 gallon of water for 20 minutes or more. Some cooks add cornmeal or black pepper to the water, which helps the clams remove any sand that may be trapped inside their shells.

Some clams have sharp edges that can be very dangerous, so it’s important to handle them carefully when digging for them. It’s also a good idea to use a clam gun or shovel when digging.

Generally, it’s a good idea to only dig for a limited amount of clams at a time. Leaving behind any more than you can legally take home can result in fines or other legal prosecutions.

When you’re ready to eat your clams, steam them until they’ve reached their proper firmness. You can then serve them with a sauce or other accompaniments such as garlic.