Clams is the general name given to a wide range of bivalve molluscs, typically marine bivalves harvested from sandy shores and seabeds for their sweet, briny meat. They are eaten steamed, in chowders, pastas, and raw preparations. As filter feeders they can accumulate biotoxins, bacteria, and viruses from their waters, so commercial harvesting is restricted to classified, monitored beds, with depuration where required. They must be kept chilled, cooked thoroughly unless certified for raw consumption, and any that do not open during cooking should be discarded.