The inside lining of a clam shell is called a nacre. It is soft and smooth and helps protect the clam.
The inside lining of an egg shell is called a membrane and it helps to protect the shell and it also lets the things out that need to come out (for example: waste gases) and brings in the things it needs.
Clams open when cooked because of the pressure that builds inside of them. When temperatures increase the molecules and atoms inside of the shell move fast enough to pop the shell open.
what is the lining of the shell
The organs of clams are located inside the shell (of course) and under the mantle, which is a protective membrane that coats the inside of the shell. When I disected clams in Biology, we opened them up, peeled back the mantle and there were all the organs.
greenish in color, mantle, nacre, sofe
a shell
Clams eat using a filtering process. They draw in water and filter out the water so that only plankton is left.
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.
Soft shell clams -- called steamers -- are usually used for fried clams.
On their shell phones!
No. Are you really that dumb?
magic