March 31st is National Clams on the Half Shell Day

March 31st is National Clams on the Half Shell Day

Paul July 11, 2019

Clam Fun Facts

clam fun facts

A clam has only two goals in life: to eat and to have sex, hence the phrase “happy as a clam”. Unfortunately, as the clam has no brain, it derives no real pleasure from either food or sex. The clam is a chemically driven shell full of salty flesh that exists to procreate.

  • It takes about 25 to 28 months for clam larvae to reach a market size clam.
  • March 31st is National Clams on the Half Shell Day.
  • July 3rd is National Fried Clams Day.
  • November 1st is National Deep Fried Clams Day.
  • Clams feed year-round, though they feed less in winter because they need less energy.
  • A clam that is 2 to 3 inches is more than likely three to five years old.
  • A normal clam can live till it is about 33 to 36 years old.
  • In 2007, scientists discovered a specimen of the ocean quahog that was between 405 and 410 years old.
  • Clams have no eyes, ears, or noses, so they cannot see, hear, or smell
  • A giant clam can grow up to four feet.

Facts and Picture Courtesy of



Raw Clams (or Oysters) on the Half Shell

  • Level: Advanced
  • Total: 30 min
  • Prep: 30 min
  • Yield: 24 clams


Cucumber Mignonette Sauce:
  • 1 cup rice wine vinegar
  • 1 shallot, minced
  • 1-inch piece fresh ginger, peeled and grated
  • 1/2 hothouse cucumber, peeled and minced
  • Several turns freshly ground black pepper
  • 1 handful fresh cilantro leaves, chopped


  1. Scrub the clams under cold water with a stiff brush to remove the dirt.
  2. Next, find a durable thick cloth and fold it over several times to create a square; this will steady the clams as you shuck them and also protect your hand.
  3. Using the towel as a mitt, hold the clam firmly in the palm of your towel-covered hand; have a small bowl handy to catch the delicious juice. Insert the tip of a clam or oyster knife between the shell halves, and work it around one side to the other as you pry it open.
  4. Using the knife, cut the muscles away from the top shell, bend the shell back, and discard it. Run the knife underneath the clam to detach it completely, but leave it in its shell (take care not to cut the meat itself.) Tip out the clam juice into the bowl and pour it back over the shucked clams. Nestle the clams in a bed of crushed ice or rock salt to keep them steady. Spoon the cucumber mignonette on top and serve as part of a raw shellfish bar.

Cucumber Mignonette Sauce:

  1. In a small bowl, combine the rice wine vinegar, shallots, ginger, cucumber, black pepper, and cilantro; mixing with a fork. Cover and chill for at least 1 hour or up to the day before you plan to serve, to allow the flavors to come together.
  2. Serve with raw clams and / or oysters.

Print this recipe in Adobe Acrobat –

Steps 1 through 3 would be unnecessary if you purchased Charleston Seafood Littleneck Clams, 128-Ounce Box

and / or Charleston Seafood Oysters, 50 count box  – make sure to read the reviews.

Leave a Reply