Sacreligious clam question....

[Peabody]

Hi all,

I hope I don't offend any fellow clam keepers by asking this question!

I recently spent some time in Japan and relished the wonderful food morning day and night. (And strengthened my love for sushi!) The one thing I could not bring myself to do was try the Giant Clam. I have also seen this on the menus at sushi bars around the USA. I admit, I was curious, and quite tempted.

So, has anyone tried it? (Or will anyone who has tried it admit it?) The reason is I'm curious of the taste. Does it posess a different taste from other shellfish and clams that makes it distinctive or particularly tasty? Or, is it eaten in many places just because it is available and provides a lot of meat form one animal?

Thanks a lot!
Jeff Rogers

 

[cromax]

First things first, I refuse to eat my brothers and sisters. Even the not so colorful ones they use for food - mostly T. gigas and derasa. I will not partake in that cannibilism!!!

I have no idea of the taste because I've never eaten one, but from what I understand, they are highly regarded as a "delicacy" because of their rarity. Only a very small part of the clam is used for food - the abductor muscle. So it is a huge *****in waste of a clam IMO. Most of them are obtained by poachers anyway.

By the way, all of my clams play the violin - what do yours play?

 

[Peabody]

No, I think you have it backwards. I thought in Knop's book it said the abductor muscle is the part not eaten, everything else is.

 

[traveller7]

Well it does not taste like chicken.....

Well it does not taste like chicken.....

Peabody,

I tried just about everything while in Japan and it has been tough to find the same quality here on the east coast. Hawaii had some great little sushi joints.

"Mirugai" (Jumbo Clam), not to be confused with "Akagai" (Red Clam) is a little sweet and has a firm texture. While I prefer the fish, most of sushi die hards I school with go for abalone first and then the clam.

fwiw

 

[traveller7]

Only a very small part of the clam is used for food - the abductor muscle.

From my experience, "Mirugai" appears to include portions of the mantle and the siphon. The clam shells were all 6" or less and did not look anything like my Gigas or Derasa.

Take note that these observations were colored by significant amounts of adult beverages.

Edit: Found some pics of what they call a "Giant Clam" and it sure looks familiar

http://www.tsukiji.or.jp/ryori/hyatka/mirugai.html

One that shows the siphon better (mirikui)

http://rgmjapan.tripod.com/SUSHIGALLERY10.html

 

[cromax]

Peabody, the mantle meat is the cheap stuff. The prized part of the clam is the adductor muscle. Read pgs. 202 and 203 in "Giant Clams" by Knop.

 

[traveller7]

Re: Sacreligious clam question....

The one thing I could not bring myself to do was try the Giant Clam. I have also seen this on the menus at sushi bars around the USA.

Jeff,

Not too worry, the Giant Clam on the US menu's is not Tridacna, it is the clam pictured in previous posts. Most of the restaurants in the US are hard pressed to sell/keep "Awabi", abalone, much less "Tridacna".

Even while you were in Japan, you would have needed to ask for "tridacna meat/abductor" in Japanese, likely be a repeat customer and be prepared to drop significant $$.

Enjoy the "Mirugai" and feel confident you are not eating your favorite friends.

traveller7

btw: If you have a doubt, check the price, IME $2.50 to $9.00 a set which would be very cheap for a Tridacna muscle Abalone easily hits $30.00 for a piece in some areas, if you can get it. Tridacna would be very very expensive.