The Pacific Northwest, famous for its delectable fried oysters and succulent steamed clams, is one of several coastal “hot spots” where shellfish are subject to “acidification” — seawater whose chemistry is becoming corrosive because of greenhouse gases.
![Bowl of steamed clams](https://osu-wams-blogs-uploads.s3.amazonaws.com/blogs.dir/2648/files/2016/05/Yummy_bowl_of_steamed_clams_in_broth-1.jpg)