The secret food source of a seafood delicacy.
A stray observation helped one researcher to uncover the strange connection between the seashells and lobsters of his childhood.
Born in the Bahamas to a family of lobster fishermen, Nicholas Higgs spent much of his childhood diving in Caribbean waters, working on boats, and collecting shells on the beach. That connection to the sea stayed with him. He moved to the UK and became a marine biologist. He studied whales and marine worms. And on his wedding day, he asked his parents to bring some shells from the Bahamas to decorate the dining tables. Those shells, which symbolized his past, would also define his future.
At the wedding, his former boss picked one up and identified it as a lucinid clam—a group that feeds in a strange way. While most clams filter food from the surrounding water, lucinids get almost all their nourishment from bacteria that live in their gills. And the bacteria create their own food—just like plants, but with one critical difference. Plants make nutrients by harnessing the sun’s energy, in a process called photosynthesis. But the clam bacteria get their energy by processing minerals in their surroundings. That’s chemosynthesis—making nutrients with chemical power instead of solar power.