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With their meaty texture, salty liquor, petite size, and hint of sweetness, raw clams are perfect for slurping on the half shell with a squeeze of fresh citrus, a generous sprinkle of celery salt ...

J. H. Salisbury, State Chemist, New York, has, in the " Plow, Loom and Anvil," presented an analysis of oyster and clam shells, to which the attention of our farmers, near our coasts, should be ...

Francis Horne, a biologist who studies shell formation at Texas State University, offers this answer. The exoskeletons of snails and clams, or their shells in common parlance, differ from the ...