mollusks [2]![click to hear](/images/speaker.jpg)
Usually marine-dwelling, soft-bodied invertebrates; some have shells and are sold live.
abalone ![click to hear](/images/speaker.jpg)
The muscle, also called the "foot", is delicious raw or cooked; it must be pounded before cooking.
soft-shell clam ![click to hear](/images/speaker.jpg)
Primarily harvested in the Atlantic, this large soft mollusk of the clam family can replace the latter in recipes.
hard-shell clam ![click to hear](/images/speaker.jpg)
Mollusk with a very hard shell whose flesh can be eaten raw or cooked; they are used to make chowder, a popular New England recipe.
great scallop ![click to hear](/images/speaker.jpg)
Related to the scallop, the delicately flavored flesh is prized by Europeans; the shells are resistant to heat and are often used as cooking and serving dishes.
scallop ![click to hear](/images/speaker.jpg)
The main edible part is the nut (the muscle that opens and shuts the shells) and sometimes the coral (the orange part); excellent raw or cooked, it can be prepared in numerous ways.