Surf clam
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Spisula solidissima. Common to the northeast coast of the United States, the surf clam has long been prized for its sweet flavor. Its shell is known to all Northeast (From Delaware to Maine) beach-goers who look for this shell to dig with or take home to use as ashtrays and desk top holders. The meat of the clam is used in two main ways. First the "Tongue" or "Foot" is commercially valuable because it is cut into long strips which are breaded and fried and served as "Clam Strips", first popularized by the Howard Johnson's Franchise. The meat that is left is separated from the "Belly" and is referred to as "Salvage" within the Clam Industry. This meat includes the adductor muscle which acts as the clam's hinge enabling the opening and closing of the shell. This meat is typically ground for use in chowders, sauces and dips and is commercially available either in cans or frozen, and locally fresh. As a side note, the substantial belly of the clam is used by knowledgeable fisherman as excellent bait for Striped Bass along with other species.
Surf Clams bury themselves in coarse or fine sand and filter fine particles of organic matter from surrounding water. Regulary achieving 20cm in length they are prized for Sushi (arranged food). Blanched and halved along the flat side they are common for topping Nigiri Sushi. The shape of the flesh somewhat resembles the claw of a crab. It's coloured creamy yellow at its base graduating to a deep red at the tip. This is most likely the reason for its moniker "Mothers Tongue"
They are found off-shore as well as along shallow beachsurf zone areas. A group of surf clams is known as a bed.
Surf clams use siphons to filter out plankton from the water around them. They are considered "filter feeders".
A surf clam is a type of clam which is very popular in northern Japan (Hokkaidō) where they are farmed.
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