Softshell clam | DE L'EAU À LA BOUCHE

Illustration couleur de deux myes communes.

Thick and fragile whitish shell, covered by a thin yellow to light brown envelope. The growth lines are clearly visible.

Both valves are shaped like ellipses. One is more convex than the other.

The mantle serves to protect the other internal organs.

Foot with which the softshell clam can move and bury in sediment. The two expandable siphons allow the softshell clam to suck in and exhale water. The siphons are wrapped in a strong membrane.

Name

Softshell clam
Mya arenaria

Type

Seafood - molluscs

Other names

Steamer clam, smooth butter clam, sand gaper, “Munaishan” (in Innu)

Kitchen name

Clam, softshell clam

Resource status

Not determined

Consumption season

Fresh from May to October.

SIZE:

10 cm in diameter, rarely up to 15 cm.

LIFE EXPECTANCY:

10 to 15 years.

LIFE CYCLE:

There are male and female softshell clams, although it is impossible to tell them apart with the naked eye. Males release their sperm into the water, while females release their eggs. New clams are formed at random when the two meet. Even if millions of reproductive cells are released, between 90% and 99% of new clams will not grow beyond the larval stage.

Buried between 30 and 40 cm in muddy or sandy bottom sediments along the coast; softshell clams can be found even at water depths of 20 m.

PREYS:

Plankton
Organic matter

PREDATORS:

Lobsters
Crabs
Seastars
Bottom fish
Seabirds

MACHINES:

Hand harvesting, on foot with a fork or shovel, or by dredging.

REGULATIONS:

Minimum size of 51 mm
Limit of 300 clams per day for recreational harvesting
Specified season

Commercial harvesting is still practised on the North Shore and Magdalen Islands, but recreational harvesting is the most widespread practice. Harvesting takes place at low tide, and it is forbidden to harvest clams within 125 m of a wharf because of the risk of contamination.

When carrying the clams, it is best to place them in a clean container, such as a cooler or insulated bag. A damp towel on top will protect them. The container should remain open so that the clams can breathe. They must not be immersed in fresh water, as this could kill them.

Recreational harvesting? Yes, but under certain conditions

Shellfish 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.

Softshell clam is a Smarter seafood-listed species.

BENEFITS:

Source of protein, minerals, omega-3 fatty acids and vitamin B12.

LET’S COOK:

Lean, tender and yet firm meat. Do not eat raw mussels or freeze them alive.

OUR CULINARY ADVICE:

Remove the black membrane covering the siphon before cooking.
Steam for five minutes until the shell opens. If the shell remains closed, do not eat the clam.
Bake for at least 10 minutes at 230 °C (450 °F).
No matter how you cook them, make sure you do not overcook them to maintain their flavour and tender texture.
Do not eat clams with broken shells.

Document detailing precautionary measures for shellfish consumption. Information on storage, handling and cooking.

To avoid poisoning, it is important to always follow safe shellfish storage, handling and cooking practices.
Source: DFO

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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 ºC (375 ºF)
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 ºC (450 ºF)

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

Species

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