136 Edible Mollusks. : (9m, 
water mixes with the salt. Generally attached to the piling along 
wharfs, where it exists in abundance. Highly prized along all sea 
coasts where it is found as an article of food. It is offered in San 
Francisco and Oakland markets. 
Myti.us CaLirornicus Conr. “ Large Mussel.’’—This, which 
is the largest mussel known, is found all along the California 
coast, attached to points of rocks subjected to the full force of the 
surf. It is eaten by many persons, and said to be excellent boiled 
and pickled in salt and vinegar and served cold. It is found in 
great quantities in the Indian mounds. 
CARDIUM ELATUM Sby. “Cockle.’’—San Diego and south to 
the Gulf of California, on mud-flats at low tide. The largest known 
cockle. Excellent for chowder, soup and pies. 
CARDIUM CoRBIS Martyn.—Puget Sound to San F rancisco Bay. 
On mud-flats between tides. Occasionally offered in San Francis- 
co and Oakland markets with other clams. 
TAPES STAMINEA Conr. Small Hard-shell Clam.—Abundant at 
many places along the coast of California. The common clam of 
San Francisco market. 
TAPES STAMINEA var. LACINIATA Cpr.—San Diego, on the mud- 
flats; rare. Excellent cooked in any manner. 
TAPES TENERRIMA Cpr. “ Hard-shell Clam.’’—Puget Sound 
to Lower California. Outside sandy beaches, below extreme low 
tide, and on mud-flats in Puget Sound. Of a rather strong flavor, 
and not as desirable for eating as the other members of the genus. 
AMIANTIS CALLOSA Conr. “Large White Clam.’’—San Pedro 
to Lower California. Sand beaches at extreme low tide. Very nice 
cooked in any manner. 
TIVELA CRASSATELLOIDES Conr.—From San Luis Obispo Coun- ; 
ty to Lower California, and very abundant on sand beaches at ex- 
treme low tide. This is the common large edible clam of our south-_ 
ern coast. Itis highly flavored, but tough when cooked, and good 
only to flavor soups and chowder. It is used largely at San Diego 
for fish bait. 
CHIONE suUCCINCTA Val.—San Diego and south. Abundant on 
mud-flats near low tide. 
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