| Aspect | Clams | Mussels |
|---|---|---|
| Definition | Burrowing bivalve mollusks with rounded, symmetrical shells found in sand or mud. | Attaching bivalve mollusks with elongated, asymmetrical shells that anchor to hard surfaces. |
| Purpose | Serve as food source and filter feeders, cleaning water by consuming plankton and particles. | Provide ecosystem services by filtering water and forming dense reef habitats for marine life. |
| Core Mechanism | Use a muscular foot to dig into sediment, extending siphons to draw water for feeding. | Secure themselves with byssal threads (beards) to rocks, pilings, or other shells permanently. |
| Shell Shape | Typically round or oval with a central hinge, often featuring radial ribs or concentric lines. | Elongated, wedge-shaped shells with a pointed anterior end and a rounded posterior end. |
| Shell Symmetry | Valves are generally symmetrical, mirroring each other when viewed from the side. | Valves are asymmetrical, with one side often more curved or angled than the other. |
| Shell Color | Range from white, gray, and tan to purple, brown, or patterned with rays and bands. | Typically dark blue, black, or brown, sometimes with a pearlescent interior lining. |
| Habitat | Live buried in sandy, muddy, or gravelly seabeds from intertidal zones to deep water. | Attach to rocks, docks, ship hulls, and other hard substrates in coastal and estuarine waters. |
| Geographic Range | Found worldwide in oceans, seas, and some freshwater lakes, from tropics to temperate regions. | Distributed globally in marine and brackish waters, particularly abundant in cooler temperate zones. |
| Feeding Method | Filter feed by drawing water through inhalant siphon and expelling it through exhalant siphon. | Filter feed continuously, capturing phytoplankton and organic particles with gill mucus. |
| Water Depth | Occupy depths from a few centimeters to over 100 meters, depending on species and sediment. | Thrive in shallow intertidal zones down to about 30 meters, often forming visible beds. |
| Mobility | Move by extending foot and pulling shell, capable of burrowing several centimeters per minute. | Essentially sessile as adults, with larvae dispersing in plankton before settling permanently. |
| Growth Rate | Grow rapidly, reaching harvestable size in 1-3 years, varying by species and water temperature. | Grow quickly, achieving market size in 12-24 months under optimal conditions. |
| Maximum Size | Range from tiny 1 cm species to giant clams exceeding 1 meter and weighing over 200 kg. | Typically reach 5-10 cm in length, with some species growing up to 20 cm. |
| Lifespan | Live from 1 year for small species to over 100 years for ocean quahogs and other long-lived types. | Average lifespan of 10-20 years, though some populations may live longer in stable environments. |
| Reproduction | Release eggs and sperm into water column for external fertilization, producing planktonic larvae. | Spawn externally, with males releasing sperm triggering females to expel eggs; larvae drift for weeks. |
| Sex Determination | Most species have separate sexes, though some are hermaphroditic and can change sex over time. | Typically dioecious with separate male and female individuals, though occasional hermaphrodites occur. |
| Predators | Eaten by crabs, starfish, birds, otters, and humans; use rapid burrowing to evade threats. | Preyed upon by sea stars, crabs, ducks, and humans; rely on dense clustering for protection. |
| Commercial Value | Highly valued in cuisine; global landings exceed 1 million metric tons annually. | Major aquaculture product; global production surpassed 2 million metric tons in recent years. |
| Farming Method | Harvested wild via dredging or raking; farmed by seeding beds on intertidal or subtidal flats. | Cultivated using suspended ropes, rafts, or bottom culture techniques in sheltered waters. |
| Culinary Use | Eaten raw on half-shell, steamed, fried, chowdered, or stuffed; prized for briny, sweet flavor. | Commonly steamed in white wine, marinated, smoked, or added to paella and pasta dishes. |
| Flavor Profile | Offer mild, sweet, briny taste with firm, tender texture; ocean quahogs are more robust. | Provide rich, savory, slightly sweet flavor with a softer, more delicate texture. |
| Nutritional Content | Rich in protein, iron, vitamin B12, and omega-3 fatty acids; low in fat and calories. | Excellent source of protein, selenium, zinc, and B vitamins; contain high omega-3 levels. |
| Shell Thickness | Varies from thin, brittle shells in razor clams to thick, heavy shells in hard-shell species. | Generally thinner and more brittle than clams, requiring careful handling during harvest. |
| Water Filtration | Filter up to 20 liters of water per day per individual, depending on size and species. | Filter approximately 5-10 liters per day, with a single mussel processing significant volumes. |
| Environmental Impact | Wild dredging can disturb seabeds; farming has lower impact but may introduce non-native species. | Farming is eco-friendly, requiring no feed; invasive mussel species can clog pipes and disrupt ecosystems. |
| Harvest Season | Peak availability varies by region; Atlantic clams best in summer, Pacific clams in winter. | Optimal harvest from September to April; avoid months without "R" in Northern Hemisphere. |
| Storage Life | Live clams keep 3-5 days refrigerated in damp cloth; shucked meat lasts 2-3 days. | Live mussels store 2-3 days refrigerated; discard any with open shells that don't close. |
| Common Species | Include littlenecks, cherrystones, quahogs, razor clams, and Manila clams. | Include blue mussels, Mediterranean mussels, green-lipped mussels, and horse mussels. |
| Typical Users | Seafood restaurants, home cooks, and commercial fisheries targeting high-value markets. | Aquaculture farms, coastal communities, and global seafood processors for export markets. |
| Main Limitation | Burrowing habit makes wild harvest labor-intensive; some species accumulate sand and toxins. | Rapid spoilage after harvest; byssal threads require removal; vulnerable to mass die-offs. |
| Best-Fit Scenario | Choose clams for raw bars, chowders, or dishes requiring firm texture and distinct brininess. | Choose mussels for quick steaming, budget-friendly meals, or sustainable aquaculture sourcing. |
Clams are bivalve mollusks living in sand or mud worldwide. They filter plankton for food and burrow for protection. Over 15,000 species exist, ranging from tiny 1-centimeter shells to giant 200-kilogram specimens.
Clams are marine or freshwater bivalve mollusks with two equal-sized, hinged shells. They lack a distinct head and use a muscular foot for digging. Their soft body includes gills, a heart, and a siphon for water flow.
| Characteristic | What It Means in Practice |
|---|---|
| Shell symmetry | Both valves are mirror images, unlike oysters or scallops. This allows tight closure against predators and drying. |
| Burrowing foot | A hatchet-shaped muscular foot digs into sediment. This anchors the clam and enables rapid escape from threats. |
| Filter feeding | Gills trap microscopic algae and bacteria. A single adult clam can filter up to 20 liters of water daily. |
| Siphon system | Two tubes draw in water and expel waste. This lets clams stay buried while breathing and feeding. |
| Growth rings | Shell lines form annually, like tree rings. Scientists count them to determine age, with some species living over 500 years. |
| Mantle cavity | This internal space holds gills and organs. It also directs water flow for respiration and reproduction. |
| Lack of head | Clams have no eyes, tentacles, or brain. Instead, simple nerve ganglia control movement and feeding reflexes. |
| Hinge ligament | An elastic protein band opens the shell. Opposing adductor muscles close it, providing powerful clamping force. |
| Pearl production | When irritants enter, mantle tissue secretes nacre. This coats the particle, forming a pearl over 2-5 years. |
| Sexual reproduction | Most clams release sperm and eggs into water. Fertilized larvae drift as plankton before settling to the seabed. |
| Advantages | Limitations |
|---|---|
| High protein content: 100 grams of cooked clams provide 25 grams of protein, more than beef per calorie. | Chewing difficulty: Their tough adductor muscle requires thorough cooking or chopping, unlike tender scallops. |
| Rich in iron and B12: A single serving delivers over 100% of daily iron needs, aiding oxygen transport in blood. | Rapid spoilage: Fresh clams die within 24-48 hours without refrigeration, demanding immediate handling after harvest. |
| Environmental filter: One clam cleans up to 20 liters of water daily, removing algae and sediment from estuaries. | Sand and grit: Burrowing clams retain sediment in their gut, requiring purging in clean water for 12-24 hours before eating. |
| Low fat content: Clams contain less than 2 grams of fat per 100 grams, making them heart-healthy seafood options. | Paralytic shellfish poisoning: Clams accumulate saxitoxin from harmful algal blooms, causing potentially fatal neurotoxicity if consumed. |
| Sustainable farming: Aquaculture produces clams without feed or antibiotics, as they rely entirely on natural plankton. | Allergen risk: Tropomyosin proteins in clams trigger shellfish allergies, which affect about 2% of adults and can cause anaphylaxis. |
| Versatile culinary use: Clams work in soups, pastas, steamers, and fried dishes, adapting to global cuisines from chowder to paella. | High sodium content: Naturally salty clams contain 180-300 mg sodium per 100 grams, problematic for hypertension patients. |
| Pearl cultivation: Farmed clams produce valuable pearls, with the South Sea pearl industry generating over $100 million annually. | Overharvesting risk: Wild clam beds collapse quickly under heavy dredging, as seen in the 1990s Pismo clam fishery decline. |
| Low mercury levels: Clams accumulate far less mercury than predatory fish, making them safe for weekly consumption by pregnant women. | Shell fragility: Thin-shelled species like razor clams break easily during harvest, reducing commercial value and survival rates. |
| Cultural significance: Clam bakes and middens have fed coastal communities for 10,000 years, from Native American tribes to modern festivals. | Seasonal availability: Many clam species spawn in summer, becoming watery and less flavorful, forcing winter-only harvests. |
| Rapid growth rate: Manila clams reach market size (40 mm) in just 2 years, enabling quick returns for aquaculture investors. | Predation vulnerability: Crabs, starfish, and birds consume juvenile clams, with mortality rates exceeding 90% in natural nurseries. |
Mussels are bivalve mollusks with elongated, asymmetrical shells, typically dark blue-black or brown. They attach to rocks or each other using strong byssal threads. These filter feeders exist in both marine and freshwater habitats, serving as vital ecosystem indicators and a common seafood source worldwide.
Mussels are sessile bivalve mollusks belonging to the family Mytilidae (marine) or Unionidae (freshwater), characterized by a hinged, elongated shell and a muscular foot that secretes proteinaceous byssal threads for attachment. They filter plankton and organic particles from water, contributing to nutrient cycling and water clarity in aquatic ecosystems.
| Characteristic | What It Means in Practice |
|---|---|
| Shell shape | Elongated, wedge-shaped, asymmetrical; marine mussels have pointed anterior ends, unlike rounder clams. |
| Attachment method | Uses byssal threads (beard) to anchor to hard surfaces, whereas clams burrow into sand or mud. |
| Habitat preference | Found in dense clusters on intertidal rocks, pilings, and ship hulls; freshwater types attach to riverbeds. |
| Feeding mechanism | Filter feeders that draw water through siphons, trapping phytoplankton, bacteria, and detritus; no siphons fused like clams. |
| Shell color | Typically dark blue-black, purple, or brown; interior has a pearly nacre layer, unlike rough clam interiors. |
| Reproduction method | Marine mussels spawn externally, releasing gametes into water; freshwater mussels use parasitic glochidia larvae on fish. |
| Growth rate | Reach harvestable size (5–8 cm) in 18–24 months in aquaculture, faster than most clam species. |
| Meat texture | Softer, more tender meat than clams; often orange or cream-colored, with a mild, sweet flavor. |
| Commercial farming | Grown on ropes or bouchots in suspended culture, requiring no bottom sediment; clams need sand or mud beds. |
| Ecological role | Act as biofilters, cleaning up to 15 liters of water per mussel daily; also provide habitat for small invertebrates. |
| Advantages | Limitations |
|---|---|
| High protein content (18g per 100g) with low fat and calories, making them a lean seafood choice. | Must be purged of sand and grit before cooking; byssal threads require removal, adding preparation time. |
| Rich in omega-3 fatty acids, iron, selenium, and vitamin B12, supporting heart health and energy metabolism. | Susceptible to marine biotoxins (e.g., saxitoxin) during algal blooms; require strict monitoring in harvesting areas. |
| Sustainable aquaculture with zero feed input; mussels filter naturally, reducing environmental footprint compared to fish farming. | Perishable with short shelf life (2–3 days refrigerated); must be kept alive until cooking to prevent spoilage. |
| Rapid growth cycle (18–24 months to market size) allows frequent harvests and steady supply. | Can accumulate heavy metals or pathogens from polluted waters; sourcing from certified clean areas is essential. |
| Low cost compared to clams or oysters, making them an affordable protein source in coastal regions. | Allergic reactions possible in shellfish-sensitive individuals; cross-contamination risks in processing facilities. |
| Filter feeding improves water clarity and reduces turbidity, benefiting seagrass and other marine life. | Invasive species like zebra mussels cause economic damage to water intake systems, requiring costly control measures. |
| Versatile in cooking—steamed, grilled, fried, or in soups—with a mild flavor that absorbs sauces well. | Wild harvests can be inconsistent in size and quality; farmed mussels may have softer shells prone to breakage. |
| High yield of edible meat (about 30–40% of total weight) compared to many other shellfish. | Freshwater mussels are often inedible due to poor taste and heavy metal accumulation; not suitable for consumption. |
| Farming requires no land or freshwater resources, only coastal or estuarine areas with adequate flow. | Vulnerable to predation by starfish, crabs, and ducks, which can decimate aquaculture stocks without protective nets. |
| Contain bioactive compounds like mussel polysaccharides that may support joint health, as seen in green-lipped mussel extracts. | Seasonal availability varies; spawning periods reduce meat quality and flavor, limiting harvest windows in some regions. |
| Shared Aspect | How Clams and Mussels Are Alike |
|---|---|
| Bivalve classification | Clams and mussels are both bivalve mollusks, possessing two hinged shells that protect their soft bodies. |
| Filter feeding | Clams and mussels both feed by filtering plankton and organic particles from surrounding water through their gills. |
| Aquatic habitats | Clams and mussels both live in aquatic environments, with species found in saltwater, freshwater, and brackish ecosystems. |
| Sedentary lifestyle | Clams and mussels are both largely sedentary as adults, anchoring themselves or burrowing into sediment rather than moving freely. |
| Shell composition | Clams and mussels both produce shells made primarily of calcium carbonate, which they secrete for structural protection. |
| Water filtration role | Clams and mussels both improve water clarity by removing algae, bacteria, and suspended particles from their environment. |
| Culinary versatility | Clams and mussels are both edible seafood options, commonly steamed, grilled, fried, or added to soups and pasta dishes. |
| Nutritional profile | Clams and mussels both provide high protein, iron, zinc, and vitamin B12 while remaining low in fat and calories. |
| Pearl production | Clams and mussels both can produce pearls when irritants become trapped inside their shells and are coated with nacre. |
| Reproduction method | Clams and mussels both reproduce by releasing eggs and sperm into the water column for external fertilization. |
| Larval stage | Clams and mussels both develop through a free-swimming larval stage before settling and metamorphosing into juveniles. |
| Predator vulnerability | Clams and mussels both face predation from crabs, starfish, sea otters, birds, and humans who harvest them. |
| Shell opening mechanism | Clams and mussels both use a powerful adductor muscle to close their shells tightly for protection against threats. |
| Environmental indicators | Clams and mussels both serve as bioindicators, reflecting water quality and pollution levels through their health and tissue. |
| Commercial harvesting | Clams and mussels both support commercial fisheries and aquaculture operations worldwide, generating significant economic value. |
| Recreational harvesting | Clams and mussels both are popular targets for recreational foragers, who gather them from intertidal zones during low tide. |
| Habitat engineering | Clams and mussels both create microhabitats, providing shelter and substrate for other organisms like worms and small crustaceans. |
| Temperature sensitivity | Clams and mussels both exhibit reduced feeding and growth rates when water temperatures exceed their optimal thermal ranges. |
| Salinity tolerance | Clams and mussels both regulate internal salt balance and can tolerate moderate fluctuations in environmental salinity. |
| Burrowing behavior | Clams and mussels both use their muscular foot to dig into soft sediments or anchor to hard substrates for stability. |
| Shell growth rings | Clams and mussels both display annual growth rings on their shells, which scientists use to estimate individual age. |
| Disease susceptibility | Clams and mussels both are vulnerable to bacterial infections, parasitic infestations, and viral pathogens in dense populations. |
| Harvest regulations | Clams and mussels both are subject to size limits, bag limits, and seasonal closures enforced by fisheries management agencies. |
| Red tide toxicity | Clams and mussels both accumulate harmful algal toxins, becoming unsafe for human consumption during red tide events. |
| Carbon cycling | Clams and mussels both contribute to carbon cycling by incorporating calcium carbonate into their shells and storing it long-term. |
| Nutrient recycling | Clams and mussels both excrete ammonia and phosphorus, recycling nutrients that support primary production in their ecosystems. |
| Aquarium suitability | Clams and mussels both are kept in saltwater aquariums, though they require stable water parameters and adequate food supply. |
| Cultural significance | Clams and mussels both hold cultural importance in coastal communities, featuring in traditional recipes, festivals, and folklore. |
| Bycatch vulnerability | Clams and mussels both are unintentionally caught as bycatch in dredging and trawling operations targeting other bottom species. |
| Long-term population threats | Clams and mussels both face long-term threats from ocean acidification, habitat loss, overharvesting, and invasive species competition. |
The deciding factor is texture and cooking time. Choose clams for a firmer, chewier bite and a sweeter, brinier flavor. Choose mussels for a tender, mild taste that cooks in under 10 minutes. Your choice hinges on whether you prioritize chewiness or speed.
Choose Clams when you need a robust, chewy texture that holds up in heavy sauces, chowders, or pasta. They require 8–12 minutes to open and cost $6–$10 per pound. Use them for steaming, frying, or baking, where their sweet, oceanic brine stands out.
Choose Mussels when you want a quick, delicate meal that cooks in 5–7 minutes. They are cheaper at $3–$5 per pound and offer a mild, slightly sweet flavor. Use them for brothy, garlicky, or wine-based dishes, where their soft meat absorbs sauces rapidly.
| Common Myth | The Reality |
|---|---|
| "Clams and mussels are the same shellfish." | Clams are burrowing bivalves with oval shells, while mussels are filter-feeders that attach to surfaces using strong byssal threads. |
| "Mussels are always freshwater creatures." | Mussels include both marine species like blue mussels and freshwater types like zebra mussels, which differ in habitat and edibility. |
| "All clams are safe to eat raw." | Only hard-shell clams like littlenecks from certified waters are safe raw; others carry Vibrio bacteria that cause illness. |
| "Mussels have a stronger flavor than clams." | Mussels taste mild and slightly sweet, whereas clams offer a briny, salty, and more intense seafood flavor. |
| "You must soak clams in freshwater to clean them." | Soak clams in saltwater with cornmeal for 20 minutes; freshwater kills clams and leaves sand inside their shells. |
| "Mussels are high in cholesterol and bad for you." | Mussels are low in cholesterol (about 28 mg per 100g) and rich in omega-3s, iron, and vitamin B12. |
| "Clams and mussels have identical nutritional profiles." | Clams provide 4 times more iron and vitamin B12 than mussels, while mussels offer more selenium and manganese. |
| "Mussels are always closed when fresh." | Live mussels may gape slightly but close when tapped; dead ones stay open and smell foul. |
| "Clams are only found in sandy ocean floors." | Clams inhabit mud, sand, and gravel in both saltwater and freshwater, from intertidal zones to deep water. |
| "Mussels are a type of oyster." | Mussels belong to the Mytilidae family, while oysters are in Ostreidae; they differ in shell shape and reproduction. |
| "You can eat the black part of a mussel." | The dark stomach mass contains digested plankton and grit; discard it before eating for better texture and safety. |
| "Clams are cheaper than mussels at markets." | Mussels are typically cheaper per pound ($2-$4) than clams ($4-$8), due to faster growth and easier farming. |
| "Mussels are farmed only in cold Atlantic waters." | Mussels are farmed worldwide, including warm Mediterranean and Pacific coasts, using rope or bottom culture methods. |
| "Clams have no visible eyes or sensory organs." | Clams have light-sensitive eyespots along their mantle edges and use siphons to detect water currents and predators. |
| "Mussels are invasive and never native to an area." | Many mussel species are native; only zebra and quagga mussels are notorious invasive pests in North American lakes. |
| "Clams are always round and smooth-shelled." | Clam shells vary from round quahogs to elongated razor clams, with radial ribs or concentric ridges. |
| "Mussels need to be debearded before cooking." | Remove the byssal threads just before cooking; soaking in water makes mussels open and lose their liquor. |
| "Clams are a good source of vitamin C." | Clams contain negligible vitamin C; they excel in zinc, iron, and B12, not vitamin C. |
| "Mussels taste like the ocean bottom they grow on." | Mussels absorb flavors from surrounding water, but their sweet, nutty taste comes from glycogen and amino acids. |
| "Clams and mussels are interchangeable in chowder recipes." | Clams have firmer meat and briny juice; mussels turn rubbery and release less liquor, changing chowder consistency. |
| "Mussels are a poor protein source for athletes." | Mussels deliver 24g protein per 100g, comparable to beef, with lower fat and more omega-3s. |
| "Clams are harvested year-round without restrictions." | Clam seasons close in warmer months to prevent red tide toxicity and allow spawning populations to recover. |
| "Mussels have a hard, calcified shell like snails." | Mussel shells are thin, brittle, and composed of calcium carbonate with a protective organic periostracum layer. |
| "Clams are filter feeders that eat only algae." | Clams filter algae, bacteria, and detritus, but they also absorb dissolved organic matter from seawater. |
| "Mussels are a rare delicacy in most cuisines." | Mussels are a staple in Belgian, French, and Dutch cuisine, with annual global production exceeding 2 million tons. |
| "Clams are always served steamed or fried." | Clams are eaten raw on the half shell, grilled, baked, or minced into sauces, stuffings, and fritters. |
| "Mussels are a low-purine food safe for gout patients." | Mussels are high in purines (about 150 mg per 100g), which increase uric acid and trigger gout flares. |
| "Clams have a lifespan of only one year." | Ocean quahog clams live over 500 years; even common littlenecks survive 10-15 years in optimal conditions. |
| "Mussels are a vegetarian food because they lack a brain." | Mussels are animals with nervous systems; vegetarians exclude them, though some pescatarians classify them as acceptable. |
| "Clams and mussels are equally sustainable seafood choices." | Farmed mussels are more sustainable (low feed, high yield) than wild-caught clams, which require dredging that disturbs seabeds. |
Difference Between Clams and Mussels comes down to shell shape and habitat. Clams have rounded, symmetrical shells and burrow in sand; mussels boast elongated, asymmetrical shells and attach to rocks. Choose clams for chewy, briny meat in chowders. Choose mussels for tender, sweet flesh in steamed dishes.
## FAQ ### What is the main difference between clams and mussels? The main difference is shell shape and habitat: clams have rounded, symmetrical shells and burrow in sand or mud, while mussels have elongated, asymmetrical shells and attach to rocks or piers with strong threads called byssal fibers. ### How do clams and mussels differ in taste and texture? Clams offer a mild, slightly sweet, briny flavor with a firmer, chewier texture, whereas mussels deliver a richer, more pronounced oceanic taste with a softer, tender meat that many describe as buttery and delicate. ### Which is healthier, clams or mussels? Mussels are generally healthier per 100 grams because they provide more iron (about 6.7 mg vs. 3.0 mg in clams) and vitamin B12, while clams contain less cholesterol and slightly more protein, so the better choice depends on your specific nutritional goals. ### Are clams or mussels more expensive to buy? Mussels are typically cheaper, often costing $2 to $4 per pound at retail, while clams usually range from $4 to $8 per pound depending on variety, with littlenecks and razor clams commanding higher prices than standard farmed mussels. ### Can you eat clams and mussels raw safely? Yes, you can eat both raw, but mussels carry a higher risk of bacterial contamination and are usually served cooked, while raw clams like littlenecks are a common delicacy; always source them from reputable suppliers and check for safety advisories. ### Are clams and mussels interchangeable in recipes? No, clams and mussels are not directly interchangeable because clams require longer cooking times and hold up well in chowders and pasta, while mussels cook in under 5 minutes and are best suited for broths, steamers, and sauces where their soft texture shines. ### What is a common mistake when cooking clams or mussels? A common mistake is overcooking either shellfish, which turns clams rubbery and mussels tough; another frequent error is discarding open mussels before cooking, since an open shell pre-cooking may simply mean the mussel is alive and will close when tapped. ### How should you clean clams versus mussels before cooking? To clean clams, scrub their ridged shells and soak them in salted water for 20 minutes to purge sand, while mussels require scrubbing and removing the fibrous "beard" protruding from the shell, but you should never soak mussels in fresh water because they will die. ### Can I switch clams for mussels in a seafood stew recipe? Yes, you can switch clams for mussels in a seafood stew, but you must adjust cooking time by adding clams earlier since they take 8-10 minutes to open, whereas mussels need only 3-5 minutes, and expect a milder flavor from the clams. ### What is the best way to store fresh clams and mussels at home? The best way to store both clams and mussels is in the refrigerator in an open container covered with a damp cloth, never submerged in water or sealed in plastic, and they should be cooked within 1 to 2 days of purchase for maximum freshness.