They're really good, too.
If you've had a cooked clam and if you've had both raw and cooked oysters, then when you're thinking about what a raw clam would be like, you're probably close to right texturally, but you might be off on taste. You're also probably thinking, "ew." But it turns out no! They're less "ew" than cooked clams, which have that jaded, raspy-voiced, "left ajar all afternoon on the hot, tar-specked beach" quality we so often find in hard-living bivalves. And raw clams are far less "ew" than raw oysters. They are much more complex than an oyster, too, visually, texturally and tastily. An oyster is just sortof a gray morass. Not so our friend the clam. Not to dis the oysters, cause I love 'em, but boy, these raw clams! They're just great.