The name is sometimes applied to clams with sharp shells that are long but also wide, such as found off the coast of Oregon.
Traditionally, they have not been popular in North American restaurants, because the actually clam inside looks like a large, thick, white worm or maggot. They are popular, though, in Chinese, Japanese, Korean and Thai cooking, as well as in Italian food, particularly Venetian.
When harvesting, be careful as the soft shells break easily, exposing more sharp edges.
Literature & Lore
Called “finger oysters” in Australia; “stickbait” in South Africa.
Fabricant, Florence. A Skinny Clam That’s Big With Chefs. New York Times. 15 February 2011.