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Clams

Clams can be eaten raw, baked, steamed, or chopped in chowder.

Clams are bivalve mollusks, soft-bodied animals that live in shells. In the United States, they are found along the seashore on both the Atlantic and Pacific coasts. Native Americans were familiar with clams, made beads called wampum from their shells, and used these as a medium of exchange. The early settlers loved eating clams and ate them raw, baked, steamed, or chopped in chowder. Clams have a mild, briny taste and a more or less chewy texture, depending on size and variety.

Varieties

Abundant varieties of clams can be found along beaches in the United States. The four main kinds of Atlantic clams include hard-shell, soft-shell, surf, and razor. Hard-shell (also call Quahog) are usually sold by size. From small to large, there are the tender and sweet littlenecks, which have shells measuring less than two inches (5cm) across, and are often eaten raw or steamed. A little larger, cherry stones are also quite tender. The largest, chowder and mahogany clams, are often chopped and made into soup. Despite their name, soft-shell clams (also called steamers, fryers, and long necks) have hard, thin shells, with neck-like siphons sticking out of them. Surf clams have large white shells and are usually cut into strips for restaurant use. Razor clams are large, tough clams with shells shaped like straight razors.

Pacific clams include Pacific littlenecks, Manila clams, geoducks, butter clams, and jackknife clams. Pacific littlenecks (not to be confused with Atlantic littlenecks) are small clams suitable for steaming. Manila (Japanese) clams, introduced from Asia, are good steamed or raw. Geoducks (pronounced gooey-ducks) are giant Pacific Northwest clams with siphons that may protrude up to three feet (about 90cm). Butter clams, also native to the Pacific Northwest, are small clams enjoyed raw, steamed, or in stuffing. Western Jackknife clams are similar to East Coast razor clams.

Cockles are not actually clams, but are similar in taste and preparation methods. Mostly imported from New Zealand, cockles are smaller than clams and have a sweet, intense flavor.

Buying and storing tips

Quality clams are easy to recognize. Fresh clams smell clean, like the ocean. The shells of most live clams are tightly closed. Some clams with protruding siphons cannot close up when out of the water, but the siphon should pull in somewhat when touched.

Most clams available commercially have been cleaned, but if you dig your own, you must remove the sand and grit from inside the shell. Either use salt water or make enough saltwater brine (1 cup of salt per 3 quarts of water) to cover clams. Soak clams in salt water in the refrigerator several hours or overnight. This is particularly important for clams with protruding siphons. For tightly closed hard-shell clams, it may be enough to simply scrub the shells to remove grit.

After cleaning, refrigerate clams in a bowl, covered with a damp towel. Clams will keep for up to a week, but should be cooked as soon as possible.

To freeze, remove clam meat from shells and wrap it in freezer paper or plastic; then over-wrap with a plastic bag. Store for up to two months.

To thaw, place frozen clams in the refrigerator overnight. To thaw faster, wrap clams in waterproof plastic and place in a sink with cool running water, allowing about 30 minutes per pound (450 grams). For fastest thawing, use the defrost cycle of your microwave, letting clams rest between brief zaps (as one minute defrost to one minute resting).

Availability

Live clams are available year-round, but they don’t stay fresh as long during the summer, when they are spawning.

Preparation, uses, and tips

Scrub clams under running water with a stiff brush.

To shuck clams, first put them in the freezer for five minutes to loosen their hold. Work over an empty bowl to collect any clam juice. Hold the clam in your hand with the shell hinge toward your palm, and insert a thin, dull knife (never a sharp kitchen knife) between the shell. Work the knife around so you can cut through the hinge. Open the shell and slide the knife between the clam and the top shell. Then detach the clam by sliding the knife between it and the bottom shell.

Steaming

Place 1/4-inch (0.6cm) water (wine and seasoning optional; lemon makes an excellent seasoning) in the bottom of a large pan. Add clams in the shell. Bring water to a boil, reduce heat, and simmer until shells open (four to five minutes). Throw away any clams that don’t open, or cook them until they do. Serve clams in bowls along with the cooking broth.

Grilling

Place cleaned and scrubbed clams in the shell directly on the grill, about 4 to 6 inches (10 to 15cm) above prepared coals or fire. Turn after two minutes. Cook until shells open slightly, about four minutes.

Pan frying

Heat the frying pan, then add butter or oil. Add clam meat and sauté until brown, two to three minutes.

Deep frying

Pour oil into a wok or deep fryer; it should be at least 1 1/2 inches (3.8 cm) deep, and the cooker should be less than half full of oil. Heat oil to 375°F (190°C), using a thermometer to monitor temperature. If using geoducks, cut into 1-inch (2.5cm) pieces. Dip clam meat in batter, drain, and then slip pieces into hot oil. Cook until brown, about two to three minutes.

Nutritional Highlights

Clams (raw), 3 oz. (84.9g)
Calories: 63
Protein: 10.9g
Carbohydrate: 2.2g
Total Fat: 0.8g
Fiber: 0.0g
*Excellent source of: Vitamin B12 (42mcg), and Iron (11.9mg)

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

Clams are not a source of omega-3 fatty acids.

Health benefits and concerns

Hives

Allergy to foods and food additives is a common cause of hives, especially in chronic cases. Shellfish are among the many foods most often reported to trigger hives. Numerous clinical studies demonstrate that diets that are free of foods or food additives that commonly trigger allergic reactions typically produce significant reductions in symptoms in 50–75% of people with chronic hives. People with hives should investigate the possibility that food allergies are causing their problem by consulting with a doctor.

Liver cirrhosis

Some people with cirrhosis and impaired bile flow (such as in Wilson’s disease or PBC) can have an excess amount of copper accumulate in the liver. If laboratory tests confirm copper excess, most doctors would recommend avoiding shellfish, which is rich in copper, along with recommending medical treatment to reduce copper stores.

Health benefits and concerns for fish and seafood
Many health benefits and concerns associated with this food are applicable to other fish and seafood. Read about health benefits and concerns for fish and seafood for a full description.