SIZE:
Up to 4 cm.
LIFE EXPECTANCY:
Up to 24 years.
LIFE CYCLE:
Sexual maturity is around 3 or 4 years of age.
This would be the age at which the first egg is laid. The reproduction period takes place in July.
Asymmetrical, oval-shaped shell.
The edge of the shell at the hinge is pointed.
Ribbed, chalky white, beige or yellowish grey surface.
Name
Arctic wedge clam
Mesodesma arctatum
Type
Seafood - molluscs
Other names
Compressed clam
Kitchen name
Clam
Resource status
Not determined
Consumption season
Fresh in summer and early autumn.
Coastal zone, between 0 and 90 m depth.
The Arctic wedge clam can bury itself in both sand and mud.
Not really an Arctic clam
The Arctic wedge clam is not so “Arctic” after all, as its territory extends at least as far south as Virginia. Its name comes from a mistranslation of the Latin name Mesodesma arctatum; arctatum meaning “compressed” and not “Arctic.”
PREYS:
Organic matter
PREDATORS:
Gastropods
Seagulls
Arctic wedge clams filter water to feed.
Credit: Claude Nozères, photo taken in Matanie, in 2010.
Credit: Claude Nozères, photo taken in Matanie, in 2010.
MACHINES:
Hydraulic dredge.
REGULATIONS:
Commercial fishing for Arctic wedge clams is sometimes carried out along the central North Shore. The volumes fished do not reach the authorized quotas.
Recreational harvesting? Yes, but only under certain conditions.
Arctic wedge clams can be hand-harvested recreationally. However, molluscs can be toxic. Be sure to find out about harvesting conditions and whether your area is open. This information can be found on the Fisheries and Oceans Canada website. Harvested clams must measure more than 3 cm.
The Arctic wedge clam is a Smarter seafood-listed species.
BENEFITS:
The Arctic wedge clam is a good source of omega-3 fatty acids, protein, vitamins B3 and B12, as well as potassium and zinc.
LET’S COOK:
Tender texture with light firmness. Lean meat with a salty yet slightly sweet flavour.
Unlike other molluscs, Arctic wedge clams do not shrink during cooking.
OUR CULINARY ADVICE:
- Clean the shells thoroughly with a stiff brush before cooking. Remove any damaged shells.
To avoid poisoning, it is important to follow safe shellfish storage, handling and cooking practices.
Source : DFO
Source : DFO
Detailed alternative text
Document detailing precautionary measures for shellfish consumption.
Bivalve shellfish such as oysters, clams, scallops, mussels and cockles feed on microscopic plankton in the water. Changes in water quality can cause bacteria, biotoxins, or viruses to build up in the shellfish tissue and make those who eat it sick.
Contaminated shellfish do not necessarily smell, taste or look different from uncontaminated shellfish.
Shellfish storing times
- Refrigerate shellfish immediately after purchase and during transport
- Never refreeze thawed shellfish
- Freezer -18 °C (0 °F) or colder
- Shucked (out of shell) 3-4 months
- Don’t freeze live mussels, clams and oysters
- Refrigerator 0-4 °C (32-40 °F)
- Shucked (out of shell) 1-2 days
- Live mussels and clams 2-3 days
- Live oysters 7-10 days
Handling shellfish
- Live shellfish are in an open container covered with a damp towel
- Shucked shellfish (out of shell) are in a tightly closed container
- Raw shellfish and its juices do not touch other foods
- Thaw shellfish in the refrigerator and use within 12 hours
- Thaw shellfish by immersing in cold water for about an hour in a leak-proof plastic bag
- If you cook shellfish immediately, microwave it on “defrost” setting until the shellfish package is softened, but still icy
- Do not keep oysters at room temperature longer than 60 minutes
- Going on a picnic? Keep shellfish in a cooler
- Cooked shellfish should be eaten within 3 days
- Alcohol and hot sauce do not kill harmful bacteria
Cooking shellfish
- Scrub shells with a stiff brush under drinking water before cooking
- Thoroughly cook shellfish to reduce the chances of foodborne illness
- Throw away any shellfish that do not open once cooked
- Fry – minimum 3 minutes – at 190 °C (375 °F)
- Boil – in boiling water – 3 to 5 minutes – more after shells open
- Steam – in a single layer – 4 to 9 minutes
- Bake – preheated oven – minimum 10 minutes – at 230 °C (450 °F)
If you feel sick, call your doctor!
More information: learn more about shellfish safety at http://dfo-mpo.gc.ca/shellfish-mollusques/index-eng.htm
This project was made possible through funding from Digital Museums Canada and the participation and collaboration of Université Laval.
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