If you've ever eaten mussels, oysters (especially fried ones), conch, scallops, or perhaps more exotic foods like caviar or shark, you already have a general notion of what clams taste like: Seafood flavors and a meaty texture make it wonderful both cooked and raw.
Clams don't live linked to an ocean substrate, in contrast to oysters or mussels, giving them a much purer, less "muddy" flavor.
Like scallops, they do not reside near the bottom of their environment; instead, they favor the riverbeds' soft sand because it allows them to freely filter water without becoming unduly salty or fishy taste.
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