MOLLUSKS 3 SHELLS

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whelk 

Resembles a large periwinkle; the flesh will toughen if it is cooked too long and it is often eaten sprinkled with lemon juice.

morphology of a univalve shell 

common periwinkle 

Its flesh resembles the snail’s, which it can replace in most recipes; whether eaten hot or cold, it is always cooked first.

morphology of a univalve shell 

snail 

Snails are often sold canned, frozen or ready-cooked; served with garlic butter, they constitute a classic appetizer.

anatomy of a snail 

morphology of a univalve shell 

morphology of a snail 

snail dish 

snail tongs 

cockle 

Generally designates the European variety, although others exist; it has a firmer texture and a more pronounced flavor than oysters and mussels.

anatomy of a bivalve shell 

morphology of a bivalve shell

clam 

Related to the hard-shell clam, it is as tasty raw (with or without lemon juice) as it is cooked (in soups, or stuffed, like the blue mussel).

anatomy of a bivalve shell 

morphology of a bivalve shell