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Clam

Clams are bivalve mollusks that can be found in both fresh and saltwater environments. They're a popular seafood choice for many home cooks and consumers due to their briny flavor and tender texture. Coming in various sizes and types, such as littlenecks, cherrystones, and quahogs, clams are versatile and used in a wide array of dishes around the world. Consumed either raw or cooked, clams are commonly used in recipes like clam chowder, linguine with clam sauce, and clams Casino. They are also an excellent source of protein, low in fat, and contain a variety of vitamins and minerals.
#14
IN SEAFOOD
86
CAL / 100G
$0.20
AVG / OZ
clam
19%
CARBS
5%
FAT
76%
PROTEIN
Clam FAQ
Cooks often encounter a range of challenges and inquiries when dealing with clams. One of the main dilemma is how to clean and prep the clams properly due to the sand and grit commonly found within. Many people might not realize that soaking the clams in salt water can help them to spit out the sand. Another common challenge is over-cooking, which could leave the clams tough and rubbery. The solution to that is simply cooking them just until they open. Getting the most out of clams comes down to respecting their simple, briny flavors and not over-complicating the dishes you use them in. Steam them in a flavorful broth, grill, or bake them for a fantastic entree. Did you know that you could use the clamshells as a serving dish? You can bake stuffed clams in their own shells for a fun and aesthetic presentation. And don't forget to save that clam juice or 'liquor' during cleaning, it’s full of flavor and can be used in sauces or soups.
Why are my clams chewy?
How can I tell if a clam is good to eat?
Can clams feel pain when I cook them?
Can I eat clams raw?
Why are some clams not opening after cooking?
How to remove sand from clams before cooking?
Can I freeze cooked clams?
What is the best way to cook clams?
Can I use clams in a stew?
Do I need to remove the black stuff in clams?
Expiration & Storage Tips
When does clam expire?
When it comes to clams, freshness is paramount. If bought live in their shells, they can last about 7-10 days in the fridge, if stored properly. However, once cooked, clams should be eaten within 2-3 days. Clams that have been shucked and are sold in liquid will last up to two weeks when refrigerated, but should really be eaten as soon as possible for the best taste. Frozen clams can last 3-6 months, but again, should be used as soon de-thawed for best flavor.
How do you tell if clam is bad?
A good rule of thumb with clams is if the shell is opened and doesn’t close when tapped, or if the clam has a strong, unpleasant odor, then it's likely gone bad. Once cooked, clams might turn a greenish color and will have a sour smell if they are past their time. If there's any doubt, it's best to throw them out to avoid foodborne illnesses.
Tips for storing clam to extend shelf life
• Always store your clams in a breathable container, like a mesh bag or open bowl. Never store them in plastic or completely sealed containers as they need airflow to survive. • Avoid washing clams until you're ready to cook them. Extra moisture can speed up their deterioration. • If you purchase clams that are in liquid (often the case with pre-packaged, shucked clams), they should be stored in the juice they came in. Don't drain it until you're ready to cook them. • Freezing clams can extend their shelf life. However, they should be shucked (removed from their shell) before freezing. Store them in a tight-lidded container with their own juice. To defrost, simply move them from the freezer to the refrigerator about 24 hours before you plan to use them.
EXPIRES WITHIN
6 - 11
DAYS
Substitutes
Health Info
Macros
9g
CARBS
2g
FAT
38g
PROTEIN
Allowed on these diets
KETO
PALEO
WHOLE 30
MEDITERRANEAN
LOW CARB
LACTOSE FREE
GLUTEN FREE
Contains these allergens
CRUSTACEAN SHELLFISH
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