F Magazine #13 Clam
Clams have many qualities that create great gastronomy. Aside from the particular fragrance and texture, clams come in all shapes and sizes, and they are found all across the world, making them an ideal and readily available staple. Also, the shells with their intaglio patterns and reliefs can bring everything together for an impressive plating concept. Clams are considered a “gobetween” as mollusks—neither fish, nor crustacean. Recently, its ecofriendly source of protein and highly efficient production have garnered attention from environmental activists and experts in the fishing industry who focus on sustainability. F looked at clams from three perspectives: as having historical value, as a present-day great food source, and as a possibility for the future.