The word "clam" can be applied to freshwater mussels, and other freshwater bivalves, as well as marine bivalves.
Food features:A clam's shell consists of two (usually equal) halves, which are connected by a hinge joint and a ligament which can be external or internal, much like a Venus Flytrap.In clams, two adductor muscles contract to close the shells. The clam has no head, and usually has no eyes, (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth, and an anus. For more information see bivalve and pseudofeces.
Dietotherapy function:Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on the size and species of the clam. In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta. In the south western coast of India, also known as the Konkan region, Clams are used to cook curries and side dishes, like Tisaryachi Ekshipi which is clams with one shell on.