Clam liquor

Clam liquor, also called clam extract, is a liquid extracted during cooking and opening of clams. Undiluted it is called clam broth, and when concentrated by evaporation is called clam nectar. It may be canned in all these forms or used to fill up canned clam meat.^[1]

References

↑ "FishBase Glossary". Fishbase.org. Retrieved 2013-07-08.

Edible mollusks

Bivalves

Clams	Atlantic jackknife Atlantic surf Geoduck Grooved carpet shell Hard clam Horse Mactra stultorum Blunt gaper Ocean quahog Pacific razor Venus California butterclam Senilia senilis Smooth clam Soft-shell Triangle shell Tuatua Japanese littleneck Razor clam Pod razor Ensis (razor genus) Paphies

Cockles	Common Blood Goolwa New Zealand Sydney

Mussels	Blue Mediterranean New Zealand green-lipped California Brown Asian/Philippine green Date Mytilidae (mussel family)

Oysters	Auckland Eastern Olympia Southern mud Colchester native Pacific Portuguese Windowpane Rock Sydney rock Ostra chilena/Bluff Gillardeau oysters Crassostrea ("true oyster" genus)

Scallops	Atlantic bay Great/king New Zealand Pecten jacobaeus Peruvian calico Yesso Placopecten magellanicus

Gastropods

Abalone

Conches

Queen
Dog

Sea	Mud-flat Korean mud Chorus giganteus

Land	Cornu aspersum Helix lucorum Helix pomatia

Freshwater	Nerites

Inkfish

Cuttlefish	Spineless Bottletail

Octopus	Common Atlantic white-spotted Big blue Pacific giant Southern red Amphioctopus fangsiao

Squid	New Zealand arrow Japanese flying Humboldt Neon flying

Chitons

Related topics: Oyster farming; Land snail farming; Gastropod anatomy; Bivalve anatomy

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