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Why never eat a cooked clam whose shells don't part upon cooking?

When a healthy clam, mussel, or oyster expires, so does the holding power of the muscle that keeps the two shells tightly closed. If the shells do not open after the bivalve is cooked (and hence killed), it wasn't alive in the first place. Something other than the abductor muscle - perhaps an oily mass of mud - was keeping the shells closed.

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01:52:20 on 07/08/07 by Webmaster - Questions and Answers -