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Pholad burrow trace fossils are not to be confused with specimens of the Trypanites ichnogenus, which are toothpick-sized masses of holes that characterize some hardgrounds. Trypanites probably result from a combination of mechanical abrasion and acid dissolution by the organism, whereas pholad borings are thought to be purely mechanical in origin.
Clam is a common name for several kinds of bivalve mollusc. The word is often applied only to those that are deemed edible and live as infauna, spending most of their lives halfway buried in the sand of the sea floor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. [1]
The name "razor clam" is also used to refer to different species such as the Pacific razor clam (Siliqua patula) or Razor shell (Ensis magnus). Jackknife clams live in sand and mud and are found in intertidal or subtidal zones in bays and estuaries. Its streamlined shell and strong foot allow Jackknife clams to burrow quickly in wet sand.
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The shell of the clam ranges from 15 centimeters (6 in) to over 20 centimeters (8 in) in length, but the extremely long siphons make the clam itself much longer than this: the "shaft" or siphons alone can be 1 meter (3 ft 3 in) in length. The geoduck is the largest burrowing clam in the world. [3]
When the piddock dies and leaves an empty tubular burrow, other marine life such as sea anemone, crabs and other molluscs may use the burrow. Some species of Pholadidae may reach up to 18 cm (7″). Their coloration is typically white, though through consumption of red tide algae some may develop a pink coloration.
Tridacna crocea, the boring clam, crocus clam, crocea clam or saffron-coloured clam, is a species of bivalve in the family Cardiidae. It is native to the Indo-Pacific region. It is occasionally found in the aquarium trade [4] where it is often simply referred to as crocea. [5]
"Steamers" (steamed soft-shell clams) are an integral part of the New England clam bake, where they are served steamed whole in the shell, then pulled from the shell at the table, the neck skin is removed and then while holding the clam by the neck it is dipped, first in the clam broth in which they were cooked, to rinse away remaining sand ...