Littleneck Clam

Clams are bivalve mollusks. They are a favorite of most shell fish eaters world wide both historically and present day. You can eat them raw, baked, fried, deep fried, steamed, barbequed or chopped in chowder. Clams have a mild, briny taste and a more or less chewy texture, depending on size and variety.

Varieties: Many, many species from many different families of mollusc are called clams. (see my Common Names Page). I will just cover a few here:

Atlantic Clams:

Pacific Clams:


Buying and storing tips:






Cooking Methods:


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.


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