Researchers have successfully developed the world’s first system for farming shipworms, rebranded as “Naked Clams.” These long, white saltwater clams, notorious for boring through wood immersed in seawater, are now being cultivated as a sustainable protein source.
The Naked Clams, recognized as the world’s fastest-growing bivalve, can reach 30cm in length within just six months. By burrowing into waste wood, they convert it into highly nutritious protein. The researchers discovered that Naked Clams boast higher levels of Vitamin B12 compared to most other bivalves, nearly doubling the amount found in blue mussels. Additionally, with the incorporation of an algae-based feed, the clams can be enriched with omega-3 polyunsaturated fatty acids, essential for human health.
Traditionally viewed as pests due to their damage to wood structures in seawater, shipworms have been successfully reimagined as a valuable food source. The researchers have devised a fully-enclosed aquaculture system that eliminates concerns related to water quality and food safety, commonly associated with mussel and oyster farming. The modular design enables the system’s application in urban settings, distant from the sea.
Dr. David Willer, Henslow Research Fellow at the University of Cambridge’s Department of Zoology and the first author of the report, emphasized the appeal of Naked Clams, stating, “They taste like oysters, are highly nutritious, and can be produced with minimal environmental impact.” The innovative aquaculture approach utilizes wood that would otherwise end up in landfills or be recycled.
Scientifically known as Teredinids, Naked Clams belong to the bivalve shellfish category, sharing ancestry with oysters and mussels. Their rapid growth, attributed to not investing energy in shell development, outpaces traditional mussels and oysters, which can take up to two years to reach harvestable size.
The study, published in the journal Sustainable Agriculture, highlights the potential of Naked Clams as a sustainable food source. The researchers envision their popularity in processed foods like fish fingers and fishcakes, offering a “white meat” substitute.
Dr. Reuben Shipway at the University of Plymouth’s School of Biological & Marine Sciences, the senior author of the report, emphasized the urgent need for alternative food sources that mimic the nutrient profile of meat and fish without the associated environmental costs. The ongoing trials involving different waste wood and algal feed aim to optimize the growth, taste, and nutritional content of Naked Clams, with plans to scale up and commercialize the system in collaboration with Cambridge Enterprise.
