The Difference Between Clams and Mussels—and the Best Way to Cook With Each

When you're looking for an elegant meal that's easy to cook, you can't go wrong with clams and mussels. But you may be wondering how clams and mussels compare. Both are simple, inexpensive, and suitable for serving a crowd, making them popular options among seafood lovers. However, you might not know what to look for at your local fishmonger or how to use them once you have them home. We reached out to seafood experts who shared an in-depth guide to both types of shellfish, including their similarities and differences, plus the many types to try.

Similarities Between Clams and Mussels

Classification

Clams and mussels are bivalve mollusks, or aquatic animals that have a two-part shell covering a soft body. (Mollusks are invertebrates, meaning they lack a backbone.) Both clams and mussels are also filter-feeders, meaning they eat by filtering nutrients that pass through fringes located on the edge of their interior shell.

Habitat

Clams and mussels can grow in fresh and salt water, says Dora Swan, fishmonger and co-owner of Fin—Your Fishmonger, a restaurant and seafood market in Guilderland, NY. The exact habitat and environment will determine the flavor of a specific type of clam or mussel.  

Sustainability

"Both are fantastic options for sustainable seafood," says Mike Kilgore, principal category merchant of seafood at Whole Foods Market. "As filter feeders, they're constantly cleaning the water they live in, which supports the surrounding wildlife. You can always feel good about buying wild or farmed clams and mussels."

Differences Between Clams and Mussels

Flavor

Both clams and mussels have some level of brininess, says Swan. However, clams have a stronger, saltier, and sweeter flavor than mussels. "Mussels are milder with a more pronounced sweetness and less salty flavor," says Kilgore.

Texture

Compared to mussels, clams have a firmer chew to them. "The texture [of] mussels is more tender, and can come off as creamy when cooked properly," says Kilgore.

However, if either clams or mussels are overcooked, they can become rubbery, says Eric Rowse, lead chef-instructor of culinary arts at the Institute of Culinary Education in Los Angeles.

Preparation

Clams can be served raw or cooked, while mussels should always be cooked, says Kilgore. In other words, mussels should not be eaten raw (except by otters!), notes Swan. Steaming is the most common cooking method used for both mollusks, but grilling and baking are just as delightful.

How to Tell Them Apart

Shape

Clams have rounded shells, similar to the shape of a fan, and mussels have longer shells with an oblong shape, says Rowse. Clams also have a more symmetrical shape compared to mussels.

Color

The shells of clams range from gray to speckled brownish-white. In contrast, mussels are dark blue to dark green or black, says Kilgore.

Size

"While mussels can vary in sizing, clams [can] grow much larger than mussels," says Kilgore.

Types of Clams

There are more than 150 varieties of clams, according to Rowse. The most common edible ones include:

• Quahogs. Quahogs, or hard-shell clams, are the most common East Coast variety, says Kilgore. They have different names based on size, such as cherrystone or littleneck, says Rowse.
• Manila. "Manila clams are found in the Pacific and tend to be sweeter than northern quahogs," says Kilgore. They have harder, darker shells than East Coast varieties, with an intensely sweet and light briny flavor, he adds.
• Steamers. "Soft shell clams, also known as steamers, are found everywhere," says Rowse. Their shells are thinner and more delicate than hard-shell clams, so they should be handled with care.
• Razor clams. Compared to other types of clams, razor clams have longer shells. "Atlantic razor clams are long, thin, and resemble a straight razor with a mild clam flavor and sweetness," says Kilgore. “Pacific razor clams have larger, oval-shaped shells with saline as the lead flavor.”
• Geoduck. "Geoduck is a large clam from the Pacific Northwest [and] Alaska that has a crunchy, chewy texture with a very briny flavor," says Kilgore.

Types of Mussels

There are many species of mussels, with about 17 edible varieties, says Swan. The most common ones are:

• Blue mussels. Also known as "edible mussels," blue mussels are blue, blue-black, or brown and grow between 2 to 4 inches in length, says Swan. "Prince Edward Island mussels fall into this species and are prized on the U.S. east coast," she adds.
• Pacific blue mussels. As the name indicates, this variety of blue mussels grows in the Pacific Ocean.
• Mediterranean mussels. This type of mussel has a bluish-black exterior shell and dull blue interior shell, says Swan.
• New Zealand green-lipped mussels. A staple food in New Zealand, green-lipped mussels range from dark brown to light green.

Can You Substitute One for the Other?

As the flavor and texture of clams and mussels can differ greatly, it's generally not recommended to substitute clams for mussels (or vice versa), says Kilgore. Kilgore notes that clams will bring more texture and salinity, while mussels offer sweetness and creaminess. The only time you might be able to get away with swapping them out for one another is with a casual stew.

Tips for Cooking With Clams and Mussels

Here are more tips and our favorite recipes for cooking with clams and mussels:

• As a rule of thumb, both mollusks are ready to eat as soon as the shells open, says Kilgore. However, clams and mussels have separate cooking times.
• Consider pairing clams and mussels, like in our Stovetop Clambake and Seafood Stew recipes. Kilgore says that clams will bring more texture and salinity to a dish, while mussels offer sweetness and creaminess.
• Experiment with steaming mussels, using our Steamed Mussels With Wine and Saffron, or boiling them with our simple Mussels in White Wine and Garlic recipe.
• Try our easy recipe for steaming clams: Steamed Clams in Garlic Saffron Broth.