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Clams are available in Australia, although they are not a popular food item. They are, however, quick and easy to cook and can be steamed, poached, stir-fried, baked, or grilled. In Australia, clams can be found in the wild in the pristine waters of Coffin Bay, and in the marine parks of Western Australia's north-west, in the protected shallow water areas on the shore side of coral reefs. Five of the seven species of giant clam are found in the waters of north Western Australia, including the largest of all clams, the giant clam (Tridacna gigas), whose shell can grow up to 140 centimetres long and weigh up to 260 kilograms.
| Characteristics | Values |
|---|---|
| Types of clams | Giant clams, Razor clams, Cockles, Surf clams, Pipi, Vongole, Manila Clams |
| Locations | Waters of north Western Australia, Coffin Bay, South Australia |
| Conservation status | Common in many parts of northern Australia |
| Price | $20-$40 per kilo |
| Physical characteristics | Two shells of equal size connected by two adductor muscles, powerful burrowing foot, can weigh up to 260 kg |
| Diet | Filter water through gills to extract tiny animals and/or plants, contain microscopic algae in their mantles |
| Behavior | Clamp shut when sensing danger, produce pearls |
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What You'll Learn
Giant clams in Western Australia
Giant clams are the world's largest living marine bivalves and can live for over 100 years. They stay permanently attached to one spot for life. Five of the seven species of giant clam are found in the waters of north-western Australia. These include the Tridacna gigas, which is the largest clam species. Its shell can grow to up to 140cm long and weigh up to 260kg. The other four species found in Western Australia are the fluted giant clam (Tridacna squamosa), the burrowing or crocus clam (Tridacna crocea), the elongate giant clam (Tridacna maxima), and the horse-hoof clam (Hippopus hippopus).
Giant clams live in all of the marine parks in Western Australia's north-west, in protected shallow water areas on the shore side of coral reefs. They are very common in many parts of northern Australia. They are generally left on the reef for others to enjoy and are not to be collected, even if they are dead, as they often provide homes for other marine animals.
The giant clam's range covers the Indo-Pacific, but populations are diminishing quickly and the species has become extinct in many areas where it was once common. The clams are not aggressive and stories of divers being trapped by them are completely untrue. They are, however, capable of producing pearls of up to six kilograms, although these lack the lustre of those produced by pearl oysters.
The giant clam's mantle tissues act as a habitat for symbiotic single-celled dinoflagellate algae (zooxanthellae), from which the adult clams get most of their nutrition. By day, the clam opens its shell and extends its mantle tissue so that the algae can receive the sunlight they need to photosynthesise. This method of algal farming is being studied as a model for highly efficient bioreactors.
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Razor clams in South Australia
Razor clams, also known as Pinna dolabrata, are the largest bivalves found in South Australia. They are fan-shaped with their tips embedded in sand or mud and are generally dark in colour or encrusted with other marine species like sponges and ascidians. They are mostly silver, with darker grey fins, except for a whitish anal fin.
Juvenile razor clams are slightly mottled or streaked on their sides with a dark spot high on the operculum. They are often overlooked, as most of the shell is buried, with only about 2-3 cm of it sticking out of the ground. The shell projects a fan shape as it is known to bury itself with the pointed end down.
Razor clams can be found in shallow waters up to 50 meters deep, embedded in firm muddy intertidal sediments, seagrass beds, and reef flats along continental and island shores. They are commonly found in protected shallow water areas on the shore side of coral reefs.
In South Australia, there are fishing limits and regulations for razor clams. For example, in the Upper Spencer Gulf, it is prohibited to take razorfish from 1 October until the end of February.
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Wild cockles in Coffin Bay
Clams are certainly available in Australia, although they are not a popular food. Giant clams, in particular, are very common in many parts of northern Australia. These clams are the world's largest living marine bivalves and can live for over 100 years. They stay permanently attached to one spot for life. Five of the seven species of giant clam are found in the waters of north-western Australia. These include the largest of all clams, the giant clam (Tridacna gigas), whose shell can grow up to 140 centimetres long and weigh up to 260 kilograms.
The minimum legal length for a Coffin Bay cockle is 3.8 cm, measured across the widest part of the shell. This is larger than the limit for all other waters, which is 3.0 cm. The daily bag limit is 300.
The harvest areas for wild cockles in Coffin Bay are accredited and monitored by the South Australian Shellfish Quality Assurance Program (SASQAP). This ensures that the clams are purged in seawater to remove any sand and that their flavour is preserved by selling them live.
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Clams in lakes
Clams are present in lakes in Australia, although it is unclear whether these are the same variety of clams found in the ocean. One source mentions that they have seen clams in a lake, but these clams are not farmed and are only eaten by children.
Giant clams, on the other hand, are a variety of clam that is very common in many parts of northern Australia. They can be found in all of the marine parks in Western Australia's north-west, in protected shallow water areas on the shore side of coral reefs. Five of the seven species of giant clam can be found in these waters, including the largest of all clams, the giant clam (Tridacna gigas), whose shell can grow up to 140 centimetres long and weigh up to 260 kilograms. Other species include the fluted giant clam (Tridacna squamosa), the burrowing or crocus clam (Tridacna crocea), the elongate giant clam (Tridacna maxima), and the horse-hoof clam (Hippopus hippopus).
Giant clams are the world's largest living marine bivalves and can live for 100 years or more. They stay permanently attached to one spot for life. All giant clams contain microscopic algae, known as zooxanthellae, in their mantles. The algae contribute to the clams' beautiful colours and patterns.
It is important to note that while clams may be present in some lakes in Australia, it is not advisable to consume them without proper knowledge and preparation methods. Additionally, it is always essential to follow local regulations and guidelines regarding the collection and consumption of clams or any other seafood.
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Clam meat and shells
Clams are not a popular food in Australia, but they can be found in some parts of the country. Wild clams can be found in the lake of Coffin Bay, in the pristine waters of which the clams are hand-raked. These clams are known as cockles, vongole, or vongoli. They are ideal for a wide range of cooking styles, including steaming, poaching, stir-frying, baking, and grilling, and require minimal cooking time. They are also quick and easy to cook and are sustainable.
Clams can also be found in the marine parks of Western Australia's north-west, in protected shallow water areas on the shore side of coral reefs. Five of the seven species of giant clam are found in the waters of north-western Australia. These include the largest of all clams, the giant clam (*Tridacna gigas*), whose shell can grow up to 140 centimetres long and weigh up to 260 kilograms. The other species found in these waters are the fluted giant clam (*Tridacna squamosa*), the burrowing or crocus clam (*Tridacna crocea*), the elongate giant clam (*Tridacna maxima*), and the horse-hoof clam (*Hippopus hippopus*).
Clams are bivalves, meaning they have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They are often found buried in the sand of the seafloor. Before cooking clams, it is important to purge them by placing them in lightly salted cool water for several hours or overnight to remove the fine sand or grit inside the shell. Clams should only be cooked until their shells open to prevent the meat from shrivelling and becoming tough.
In some countries, giant clams are taken for their meat and shells. However, most Australians do not molest, harm, or remove living giant clams, leaving them on the reef for all to enjoy. Giant clams contain microscopic algae, known as zooxanthellae, in their mantles, which contribute to the beautiful colours and patterns on the clam.
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Frequently asked questions
Clams can be found in various locations across Australia. Wild Coffin Bay Cockles, a type of clam, can be found in the waters of Coffin Bay. Giant clams, which can grow to large sizes, are found in the marine parks in Western Australia's north-west, specifically in the protected shallow waters on the shore side of coral reefs. Razor clams, the largest bivalve in South Australia, can also be found on the seafloor embedded in sand or mud.
Clams are not commonly eaten in Australia, and clam chowder is not a popular dish. However, clams can be purchased and cooked at home or found on some restaurant menus.
Clams should be purged in lightly salted cool water for several hours or overnight to remove any sand or grit from inside the shell. When cooking, cook briefly until the shells open to prevent the meat from becoming tough.
