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This is a recipe to be made ahead of streaming the clams open. This is a great appetizer for a few friends or can be used as a main course with bread, pasta etc.
Live oysters, mussels, clams, and scallops must be received at an air temperature of 45ºF (7ºC) and an internal temperature no greater than 50ºF (10ºC). Once received, the shellfish must be cooled to 41ºF (5ºC) or lower in four hours.
B. Clams have no cephalization C. Clams have 3 pairs of ganglia and 2 pairs of nerve cords. D. Clams have a dorsal heart and ventral nerve cords. IDENTIFY THIS ANIMAL’S CLASS & PHYLUM MATCH THE MOLLUSK CLASS WITH THE DESCRIPTION GIVEN:
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This group of native freshwater clams are often called ‘pearly mussels’ for their pearl-like shells. They are filter-feeders and depend on plankton for their food.
Herein, the vast majority of clams failed to reburrow within two hours of being fished, with the only reburrowed clams being in the deeper subtidal (further support for placing clams in deeper water). This was mirrored by reburrowing proportions after 24- and 48 hours in the main analysis as well.
Minimum Legal size of Soft Shell Clams: It is unlawful for any person to possess soft shell clams within the Town or Township of Machiasport, Washington County, Maine, which are less than two (2) inches in the longest diameter except as provided by subsection B of this Section.
Clams are poikilothermic organisms, meaning their metabolism and internal body temperature is controlled by the temperature of their environment (Han et al, 2007).
A study on the uptake of mancozeb by soft-shell clams (Mya arenaria) reported rapid (<24 h) initial accumulation of manganese in the mantle, which decreased over the duration of the exposure (Pariseau et al. 2009).
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