These odd-looking critters could provide a sustainable solution to world hunger. In a groundbreaking initiative, researchers have harnessed the potential of these ‘Naked Clams’, the world's fastest-growing bivalves, as a new, ecologically sound superfood. They are capable of growing 30cm in just six months by converting waste wood into highly nutritious protein. The study, published in the journal Sustainable Agriculture, revealed that Naked Clams boast higher levels of Vitamin B12 compared to most other bivalves, nearly doubling the amount found in blue mussels. By introducing an algae-based feed, the clams can also be enriched with omega-3 polyunsaturated fatty acids, crucial for human health. Historically considered pests for their wood-boring habits, the researchers developed a controlled, fully-enclosed aquaculture system, addressing water quality and food safety concerns linked to mussel and oyster farming. The modular design allows for use in urban settings, away from the coast. Dr David Willer, Henslow Research Fellow at the University of Cambridge’s Department of Zoology, and the report's first author, highlighted the appeal of Naked Clams. “They taste like oysters, they’re highly nutritious, and they can be produced with a really low impact on the environment,” he says. “Naked Clam aquaculture has never been attempted before. We’re growing them using wood that would otherwise go to landfill or be recycled, to produce food that’s high in protein and essential nutrients like Vitamin B12.” Scientifically known as Teredinids, these bivalve shellfish, related to oysters and mussels, lack a shell, enabling rapid growth. As they don't allocate energy to shell formation, Naked Clams outpace mussels and oysters, taking just six months to achieve harvestable size compared to the typical two-year timeline. Wild shipworms, a similar species, are consumed in the Philippines, but researchers anticipate Naked Clams gaining popularity in the UK as a 'white meat' alternative in processed foods like fish fingers and fishcakes. Dr Reuben Shipway at the University of Plymouth’s School of Biological & Marine Sciences, senior author of the report, emphasised the sustainability of eating the animal. "Switching from eating beef burgers to Naked Clam nuggets may well become a fantastic way to reduce your carbon footprint," he explains. “We urgently need alternative food sources that provide the micronutrient-rich profile of meat and fish but without the environmental cost, and our system offers a sustainable solution.” The collaborative research between the Universities of Cambridge and Plymouth has received support from various sources, including The Fishmongers’ Company, British Ecological Society, Cambridge Philosophical Society, Seale-Hayne Trust, and BBSRC. The team is currently experimenting with different waste wood and algal feed types to optimize the growth, taste, and nutritional composition of Naked Clams, collaborating with Cambridge Enterprise to scale-up and commercialise the system. Where: Plymouth, Devon, United Kingdom When: 19 Nov 2023 Credit: University of Plymouth/Cover Images **EDITORIAL USE ONLY. MATERIALS ONLY TO BE USED IN CONJUNCTION WITH EDITORIAL STORY. THE USE OF THESE MATERIALS FOR ADVERTISING, MARKETING OR ANY OTHER COMMERCIAL PURPOSE IS STRICTLY PROHIBITED. MATERIAL COPYRIGHT REMAINS WITH STATED SUPPLIER.**