The bivalves are already a celebrated dish in parts of Southeast Asia, Australia and South America, where they are served in a variety of ways: from raw and marinated, to battered and deep-fried. © Dr Reuben Shipway
The research, led by Dr David Willer from the University of Cambridge and marine biologist Dr Reuben Shipway, analysed nearly 8,000 comments from social media posts and reveals that, despite their worm-like appearance, 84 percent of people who have tried naked clams reported enjoying them.
The fast-growing bivalves are rich in essential nutrients like omega-3 fatty acids, and vitamin B12. Their unique ability to turn wood into protein and other vital nutrients makes them a low-impact, high-reward food source — perfect for a world in need of sustainable solutions.
By sifting through thousands of comments on videos viewed millions of times, the research team identified both the challenges and opportunities in repositioning naked clams as a desirable food. The study found that while some potential consumers are put off by the clams’ appearance or associations with pests before they try eating them, many of these doubters are won over once they try them.
This shift from "gross to gourmet" is more than just a marketing ploy; it’s a testament to the power of education and culinary innovation. Naked clams are already a celebrated dish in parts of Southeast Asia, Australia and South America, where they are served in a variety of ways: from raw and marinated, to battered and deep-fried. The study also uncovered anecdotal evidence suggesting that naked clams might have health benefits, including use as a tonic for sickness, a male aphrodisiac, and even a supplement for lactating mothers. The research team are keen to undertake further research to formally test these claims.
A delicacy with global potential
The research team emphasises that naked clams may have the potential to become a staple in global diets, much like quinoa or kale, which were once niche foods but are now widely recognised for their health benefits. With strategic efforts — such as educational campaigns, culinary demonstrations, and targeted social media content — naked clams could soon be making their way onto more plates around the world, they argue.
As Dr Shipway reflects in a press release: “It’s incredible to think that a species that once sank ships and changed the course of history could now help save our planet. Naked clams are a perfect example of how nature’s solutions can often be found in the most unexpected places.”
“Our next step is to investigate the various health benefits reported from eating naked clams. We’ve heard claims that they are a powerful aphrodisiac, cure sickness, and even fortify mothers’ milk. Naked clams are already prized as a delicacy, and they might just be the next big superfood.”
Dr Willer adds: The fact that 84 percent of people who tried naked clams enjoyed them is a testament to their potential as a delicacy. We’re just scratching the surface of what these bivalves could offer to global cuisine.
“Of equal importance is the fact that before trying naked clams only 50 percent of people thought they would like them – emphasising the critical importance in finding ways to get people to try new foods for the first time and have a positive experience – this makes further behaviour change much easier.
“Through the power of social media and AI, we’ve gained unique insights into public attitudes towards naked clams. this approach not only has the potential to revolutionise food systems but also acts as a blueprint for others aiming to bring new and innovative foods to mass markets.”
“Naked clams are more than just a novel food — they’re a symbol of how we can rethink our approach to sustainability. If we can turn a perceived pest into a gourmet dish, the possibilities for other underutilised species are endless.”
