Seafood

Clams (HK Market Category)

蜆 is a Hong Kong market category of small-to-medium edible clams with two hinged valves, not one species.

繁體中文: 蜆（食用蜆類）
English: Clams (HK Market Category)
Bahasa Indonesia: Kerang / Clams (蜆) — kategori kerang konsumsi di pasar Hong Kong, bukan satu spesies
Tagalog: Halaan / Clams (蜆) — kategorya ng mga nakakain na halaan sa pamilihan ng Hong Kong, hindi iisang species

What is it?

CFS lists clam separately from oyster, mussel, scallop, geoduck and razor clam; those categories are excluded here.

How to identify it

Look for two valves joined at a dorsal hinge, intact closed shells, oval to slightly triangular shapes and growth lines; colour and pattern vary.

Two valves joined at a dorsal hinge
Small-to-medium closed oval or slightly triangular shells
Natural growth lines on the shells

Common confusion

Clams are usually small-to-medium closed bivalves; oysters are rough and irregular, mussels dark and elongated, and scallops fan-shaped.

Common Hong Kong household uses

Confirm the dish, quantity and cut with the employer before preparation, then cook thoroughly.

Preparation or handling

Keep raw clams separate from cooked food and clean utensils and contact surfaces. Following CFS guidance, bring shellfish to the boil and continue boiling for at least five minutes; shell opening alone is not the safety test.

Storage

Refrigerate promptly at 4°C or below. Choose live clams from a reliable source with intact shells and no abnormal odour; do not use cracked shells, uncertain chilled storage or abnormal odour.

Helper tip

Check the whole form, freshness and stall label; if uncertain, photograph it for the employer.

What Ma’am or Sir may say

買一斤蜆，揀合埋殼嘅。

The employer wants this seafood item and requires the fish or shellfish and stall label to be checked.

Useful market phrase

唔該要一斤新鮮蜆。

Does the image look correct?

Last reviewed

2026-08-24