Cherrystone clam

[mandown123]

I had 2 dozen cherrystones for the Superbowl. I couldn't open one of them and decided to give him a fighting chance in the reef.
The clam seems like it is actually pretty happy over two weeks later. It opens up a little bit and sticks out a feeding tube or something.
Pretty funny.

 

[masterswimmer]

Cherrystones are collected off the coast of LI aren't they? I'm also guessing your reef is a tropical reef, 78-80 degrees? LI waters are cold water, not tropical. Mismatch

Russ

 

[fishman1069]

Yeah like Russ said, probably not a good idea. It might be alive now but most likely wont make it in the long run. Keep an eye on it. If clams die in your tank, it can be bad!

 

[e.muehlbauer]

In the short run, it can handle those temperatures...it gets just as warm during the bays in the summer. But salinity is more of a problem...reef salinity is higher than bay salinity, whether they're from LI, NJ, or RI...main sources of local clams. Food is also going to be a problem for it. In the long run, it will die. Maybe not today, but I seriously doubt that you will have it a year from now. In terms of what it will do to your tank when it croaks, that depends on the size of your tank and the quality of your clean-up crew. In the past, when a Tridacna would die in my 55 gal, there were no problems at all because the bristle worms would clean it out in hours. (I wouldn't have so much luck now, as I haven't seen bristle worms in years...fortunately, my current clams have been alive for years.) If it were a littleneck, manila, or a cockle, I'd say go for it and enjoy it while it lasts...but a cherrystone is a bit larger. You may want to chuck it...

 

[masterswimmer]

You may want to chuck it...

Or eat it :eat:

 

[kidninja]

i want to see some pics =)

 

[mandown123]

http://www.sms.si.edu/irlspec/mercen_mercen.htm


Actually, this article is pretty good. It gives plenty of scientific info here.
Seems clams are mainly aquacultured in Florida. I'd say there is no way of knowing where this particular clam originated. Only can say he can sure survive a range of conditions. I had him in frozen bowl of 1.025 water with ice cubes. Now he is chilling in the 78 degree reef.

It says here the ideal temp is around 65 degrees, and no growth was visible beyond 87 degrees. So it looks like 78 is in the acceptable, though high end, of the temperature range. Cool!

I don't see why he wouldn't be able to eat. I have plenty of microbial life and I do dose with phyto/zoo plankton every so often.

I'll try to take a pic of him opened up a little bit. I have seen sea life struggle, and this guy looks content.

I agree with you all and am wary of the long term survivability in the consistently higher water temps. I am not worried about him decomposing if it died. Cleanup crew would be all over that in an instant, and I have about 100 gallons of total water volume between the 75g DT and 20g sump/fuge.

 

[skene]

I kept a few little neck clams in my tank which survived from a few weeks to a few months. After they passed it just became instant crab/worm food.

 

[mandown123]

Pics! You can see the tube on the left. This is his second lease on life. Lord knows I had plenty of cocktail sauce. :chef:

 

[LongIslandCorals]

I hope that calm live in your tank. How is it doing now

 

[mandown123]

I hope so too. He looks good, he looks like a clam that retired down to Florida LOL

 

[LongIslandCorals]

lol he must be very happy in reef tank.

All he need now is lazy boy recliner.

 

[e.muehlbauer]

Its hard to tell from the photo, but farm raised clams from Florida have a brownish zig-zag pattern on the shells, and overall, they have a more brownish cast to them. Wild clams from the northeast are varying shades of gray...from chalky near white to dark bluish near black. Occasionally they might have very faint markings similar to the southern forms, but its always faint, while its distinct in the Florida forms. Most markets I go to sell the wild caught northeast clams. I've only seen the farmed Florida clams in some Asian markets, and some big supermarkets. Can you get another shot without the actinics? Either way, the temperature should not be a problem, at least in the short run.

 

[mandown123]

He is more of the clalkier gray than brown.
Maybe he is a northern clam. It would make sense he was collected locally, as these were super cheap deal on Cherrystones, I think it was 4 dollars a dozen.

 

[e.muehlbauer]

Good price! I hope they tasted good!