Summary
BOSTON - Clams are the star ingredient in New England's signature chowder, but a team of international scientists is proving there's more to region's famous mollusks than how they taste with boiled potatoes in a buttery broth.
The scientists, including a 2004 Nobel Prize winner, have been studying the common surf clam at the Marine Biological Laboratory in Woods Hole, hoping it can help reveal secrets about human disease.See the full content of this document
Extract
Clams Good in Chowder - and Medical Research
The clam eggs are the key. They give scientists an extraordinarily good look at a process that's fundamental to living organi...
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