Scallops, Clams & Mussels
Share Your Shellfish
Sea scallops are a creamy white, mild shellfish with a firm texture, perfect for use in soups, chowders or as an item in shish kabobs or stir fry.
Many scallops sold in the U.S. come from New England, of course. Scallops are also imported from Iceland, Russia, Japan and Canada.
Scallops are caught at sea and are individually flash-frozen at the source. This effectively kills all pathogens, making them safer than other shellfish such as oysters and clams.
Like shrimp, scallops are sold in counts: the higher the count, the smaller the scallops. A count of 10 to 20 is a large (golf-ball sized) scallop, while larger counts mean smaller fish.
Scallops are a good source of protein, vitamins, and minerals. They turn white all the way through when cooked properly. You can bake, broil, grill or fry scallops.
Wrapped in tight plastic, scallops can be safely stored in your freezer for up to six months. Thawed, they should be used within two or three days.
Clams and Mussels are sweet and tender. They are yellow to white when uncooked, and pinkish when cooked (somewhat similar to shrimp). These can be sautéed or poached, fitting nicely into stews or other dishes mentioned above. Cook clams and mussels within a few days of harvest.
Clams and mussels with broken shells or that do not close when touched should be discarded.
The most widely used clams in the U.S. are Little Necked Clams from anywhere along the Eastern seaboard. Clams and mussels are both seafood that may be best to buy farm-raised, as these tend to be more hygienic and safer. They are almost always sold fresh.
Scallops, clams and mussels can all be purchased on the Internet. These make an excellent gift for any shellfish lover.