No, the manila clam is saltwater.
No, clams do not have eyes.
how do u know if a clam is a male or a female
Salt water animals (save for the few that actually can live in either salt water or fresh water) can not survive in fresh water because their cells are isotonic to the salt water, but they would be highly hypertonic to the fresh water.That is to say, the concentration of salt within the organism's cells would be equal to the concentration of salt in the salt water, but would be far higher than the concentration of salt in the fresh water, and thus osmosis would be triggered, and the cells would "lyce" (when a cell lyces, it means it bursts due to an overabundant amount of water being forced into the cell)
Gregory J. Anderson has written: 'A guide to Manila clam aquaculture in Puget Sound' -- subject(s): Manila clam, Aquaculture, Clam fisheries 'Iron physiology and pathophysiology in humans' -- subject(s): Physiological effect, Iron in the body, Iron
Clams can be either fresh water or salt water. (Depends on the species)
The clam has two siphons. The excurrent siphon (which expels water and waste out of the clam) and the incurrent siphon (which brings oxygen and food and water into the clam).
One pound of fresh Manilla clams in shell will give you 3/4 cup of clam meat.
Some of the top restaurants in town known for serving fresh clam chowder include Restaurant A, Restaurant B, and Restaurant C.
Surf clam yield - tongue and belly is 10% of the total weight of the clam. - tounge, belly, adductor muscles, neck and eyes is 12-15% of the clam.
Clams (the salt water kind) live in the inter-tidal zone to shallow ocean. Fresh water clams live in the bottom of rivers or lakes.
One delicious and easy-to-follow fresh clam chowder recipe is to saut onions, celery, and garlic in butter, then add diced potatoes, clam juice, and fresh clams. Simmer until potatoes are tender, then add milk, cream, and seasonings. Serve hot with crusty bread.
One of the best clam chowder recipes using fresh clams involves sauting onions, celery, and garlic in butter, then adding fresh clams, clam juice, potatoes, and seasonings. Simmer until clams open, then add cream and thicken with a roux. Serve hot with crusty bread.