Until recently, scientists considered most mollusks to have high cholesterol content. These high readings were partly caused by plant molecules, which as particularly evident in mollusks that feed on plants. Using a more suited measur­ing method in the lab, researchers were able to differentiate between cholesterol and plant molecules.

It is not strange that numerous people wonder about the safety of both seafood and freshwater fish. The horde of reports on water contamination is all over, and the present system of seafood and fish in­spection is unpredictable.

Clam chowder is simple to make and extremely popular in many parts of the world. Clams vary by region, with many coastal areas having clams available in-season. When possible clam chowder should be cooked and chilled overnight, then re-heated before serving. The chilling process greatly improves the flavor and allows cooks to serve chowder for several days.