muscles
:)
Hinge ligaments
The opening and closing of a mussel's shell are primarily controlled by a pair of adductor muscles. These muscles contract to close the shell tightly, protecting the mussel from predators and environmental stressors. When the muscles relax, the shell can open to allow for feeding and respiration. Additionally, environmental factors such as water currents and the presence of threats can influence the behavior of these muscles.
SCALLOP
The shell that can open and close is typically associated with bivalve mollusks, such as clams and oysters. These shells consist of two hinged parts (valves) that can be opened to allow the organism to feed or breathe and closed for protection against predators and environmental threats. The opening and closing mechanism is facilitated by a group of muscles that control the shell's movement.
Clams do die when you open them because they rely on their shell to survive. There is no way to keep them alive during the process of opening them.
Clams eat using a filtering process. They draw in water and filter out the water so that only plankton is left.
a shell
To yield a quart of shucked clams, you typically need about 3 to 5 pounds of in-shell clams, depending on their size and species. Smaller clams will require a larger quantity to reach a quart, while larger clams will yield more meat per shell. It's best to check specific recipes or guidelines for the type of clams you are using, as the yield can vary.
An edible bivalve mollusk (family Pectinidae) with a ribbed fan-shaped shell. Scallops swim by rapidly opening and closing the shell valves.
Soft shell clams -- called steamers -- are usually used for fried clams.
magic
really hard