Potato Clams are caught in deep, pristine waters off the Atlantic coast of Nova Scotia, Canada.

The potato clams and the geoduck clams are considered  cousins. Both species display the extended siphon, the potato clam only to a much lesser degree.

Live potato clams are best suited for sushi, as prolonged cooking times toughen the meat. Fresh, they emit a unique aroma, described by some as vegetable-like, similar to cucumber. The uncooked meat is tender and very palatable, the siphon end especially offering a mellow sweetness.