Amazing Clams

By: Gia Garbutt


Clams are a well known mollusks, but there is a fascinating side of them that most people do not know about. This will take you through the movement, appearance ,and location of a clam. After learning about clams you will find them very fascinating critters. One thing amazing about a clam is that clams can grow up to 1.2 m. across! Find more cool facts about clams in this article!


Now you know clams inside and out, its appearance movement and habitat.I hope you enjoyed these great animals as much as I did. Find out more the bottom of this page.

Think T@nk

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In my diorama I put an octopus,fish ,a sea turtle,seaweed,coral ,sea star, and clams.
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Go Fish

In go fish my group got puffer fish, guppies ,Australian rain bow fish ,a sea star and much more!
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Chef's Corner

Miso and brown sugar ice-cream with dried peach compote


  • 300 mlpouring cream

  • 300 mlmilk

  • 6egg yolks

  • 200 g(1 cup, lightly packed) brown sugar

  • 75 g(¼ cup) white miso

  • 300 g(3 cups) dried peaches

  • 110 g(½ cup) caster sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 2 hours

Freezing time 4 hours

Combine the cream and milk in a saucepan and bring just to a simmer. Remove from the heat. Place egg yolks and sugar into a large mixing bowl. Using an electric mixer, beat until pale and thick, about 8 minutes. Pour warm milk mixture onto the yolk mixture, stirring until well combined. Pour into a clean large saucepan over medium-low heat, stirring, for about 10 minutes or until mixture thickens and coats the back of a spoon. Remove from heat, add miso and stir until smooth. Cool the mixture to room temperature then transfer to a container and cover the surface directly with plastic wrap. Refrigerate until well-chilled, then churn in an ice-cream machine according to the manufacturer instructions then transfer to a freezer. Freeze for 4 hours or until firm.

Meanwhile, for the compote, place the peaches in a bowl and pour over enough boiling water to just cover them. Stand for 1 hour or until the peaches have softened. Transfer the mixture to a small saucepan, adding a little extra water to nearly cover the fruit if necessary. Bring to a simmer and then cook over medium-low heat for 10 minutes or until peaches are tender. Add the sugar, bring to a simmer, then cook for a further 15 minutes or until the liquid has reduced and thickened a little. Remove from the heat and cool to room temperature. Serve spooned over the miso ice-cream.