Physical properties of soft shell clams, Mya arenaria

• Published in: Aquacultural engineering Vol. 38; no. 3; pp. 181 - 188
• Main Authors: Wheaton, F.W., Schaffer, G.U., Ingling, A.L., Douglass, L.W.
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 01.06.2008; [Amsterdam]: Elsevier Science; Elsevier Science
• Subjects: Animal aquaculture; Animal productions; Biological and medical sciences; body size; body weight; Clam dress-away; Clam processing; clams; equations; food processing; Fundamental and applied biological sciences. Psychology; General aspects; Invertebrates; Marine; Meat yields; Mollusca; Mya arenaria; physical properties; regression analysis; seafoods; shell (molluscs); Shellfish physical properties; shelling; Soft shell clams; water content; yields; Chesapeake Bay; New England region; ANW, USA, Chesapeake Bay; ANW, USA, North Carolina; ANW, Canada; INE, USA, California; ANW, USA, New England; ANE, Europe; Clam dress-away; Mya arenaria; Clam processing; Meat yields; Soft shell clams; Shellfish physical properties; Shellfish; Physical properties; Environmental engineering; Meat; Bivalvia; Shell(anatomy); Yield; Invertebrata; Mollusca; Aquaculture
• ISSN: 0144-8609; 1873-5614
• DOI: 10.1016/j.aquaeng.2008.03.002

Soft shell clams, Mya arenaria, are found from Canada to North Carolina on the U.S. Atlantic Coast and from Canada to California on the U.S. West Coast. They are also found in several other parts of the world including Europe. The primary market for these clams on the U.S. East Coast is in New England. Clams are sold whole live or in one of the several cooked forms. Commercial soft clam shucking and processing is primarily by manual methods. However, physical properties data for these clams is lacking and is a constraint on the automation of processing. Several properties of soft shell clams harvested from five different harvest locations in the Chesapeake Bay are detailed in this paper and relationships between the components of the clam are defined mathematically through regression equations. The live weight and the clam length are related to shell weight, siphon weight, meat weight, total solids and free water in the clams. Meat yields under both standard processing methods and for clams steamed and consumed with only the shell removed are detailed. The effect of harvest area on the clam parts is also defined. Soft shell clams shucked manually result in a meat yield of approximately 29% of the live weight. If steamed and eaten the meat yield may be as high as 43% of the live weight, primarily because the siphon is often consumed in steamed clams.