Northern propellerclam | DE L'EAU À LA BOUCHE

Illustration couleur d'un pitot nordique.

Stubby shellfish.

The soft body extends well beyond its shell.

Whitish or bluish shell, long and robust.

The valves are marked by an oblique fold, giving it a twisted appearance.

Soft, shiny sheath, ranging from light brown to black, covers the mollusc completely, including the exposed meat.

Name

Northern propellerclam
Cyrtodaria siliqua

Type

Seafood - molluscs

Other names

Kitchen name

Northern propellerclam

Resource status

Not determined

Consumption season

No information.

SIZE:

Up to 11 cm in length and 5 cm in width.

LIFRE EXPECTANCY:

Over 100 years.

LIFE CYCLE:

Sexual maturity is attained around 5 years of age, at a size of approximately 3 cm.

The northern propellerclam is a sexed species, having both males and females. Its reproduction happens “on the fly,” meaning that the females release a large number of eggs, which are then fertilized in the water column by the sperm released by the males. This, therefore, requires a certain density of conspecifics for reproduction to be effective.

Growth is relatively rapid up to the age of 20, after which it slows down.

Photograph of a northern propellerclam out of the water, with the muscle sticking out and the shell broken. A ruler below the shell indicates a size of 5 cm.

Its soft body extends well beyond its shell.
Credit: Claude Nozères, photo taken at Rimouski-Neigette, in 2008.

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Buried in sandy bottoms, usually at water depths between 50 and 150 m, but can reach depths of 600 m.

The northern propellerclam favours cold waters between −1 and 6 °C. It buries itself completely in the sand, albeit only a few centimetres deep.

PREYS:

Plankton

PREDATORS:

Cod
Haddok
Yellowtail flounder

Most predators will eat it whole, shell included.

MACHINES:

Hydraulic edges.

REGULATIONS:

Fishermen of offshore clams, i.e. Stimpson’s surf clams and northern quahogs, are permitted to harvest northern propellerclams as unrestricted incidental catch. There is no managed fishing for the northern propellerclam.

They are blanched and frozen on board the fishing vessels.

Northern propellerclam is a Smarter seafood-listed species.

BENEFITS:

No information.

LET’S COOK:

Soft meat with a taste similar to that of cucumber when raw; firm when cooked. Its body texture is rather tender, whereas the siphon texture is tougher. The northern propellerclam is perfect for sushi and sashimi.

OUR CULINARY ADVICE:

WWash the propellerclams in a mixture of the juice of one lemon and two cups of water (500 mL) for 10 to 20 seconds. This brings out the propellerclam’s natural crunch and softens its strong flavour.
The siphon can be cut into strips for marinating or added to a seafood dish.

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

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

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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

Species

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