Clams and mussels seem on the surface to be similar, both in the wild and when they’re served in restaurants—but, in reality, there are several important distinctions between the two. Here, we’ll examine the major differences between clams and mussels.

What Sets Apart Clams & Mussels in Nature?

Even though clams and mussels are both shellfish, there are numerous differences in their habitats and biology. Clams dwell in freshwater, are circular and smooth in shape, and have internal organs — including hearts and digestive systems. Mussels, on the other hand, can inhabit saltwater and freshwater bodies and have a firm physical attachment to their rough blue, brown, or black shells.

How are Clams & Mussels Served in Restaurants?

Clams

Outside of nature, there are also several differences between clams and mussels when they’re served in bars and restaurants. Clams, like most seafood, are satisfyingly salty in flavor as well as highly versatile; they may be fried, baked, made into clam chowder, or served raw. Regardless of their style, clams are a delicious offering served by many restaurants and bars and may pair well with a crisp, light beer.

Mussels

Mussels, on the other hand, have a milder taste and tender texture. Like clams, they may be prepared in various styles, but they have a more subdued flavor that takes on the flavors of a dish’s other ingredients. Many restaurants prepare mussels steamed and dipped in butter to add a rich and savory addition to the mussel’s flavor.

To experience the difference between clams and mussels firsthand, try The Oyster Bar in St. Petersburg, FL, a restaurant and bar with over 20 years of experience serving fresh, tasty seafood. To get a taste of the restaurant’s delicious offerings and fun, relaxed environments, call (727) 897-9728 or look over their menu online.