Littleneck Clam

Clams

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:

• Hard-shell (also call Quahogs) are usually sold by size
  • littlenecks are tender and sweet and have shells measuring less than two inches (5cm) across. They are often eaten raw or steamed.
  • cherry stones are a little larger and are quite tender
  • chowder and mahogany clams, are often chopped and made into soup and are the largest of the hard-shells
• 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:

• 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.

Buying and storing tips:

• Clams can be collected fresh or purchase live clams that are tightly shut or will close when tapped lightly on the shell. They should 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.
• Live clams in-the-shell will remain alive up to seven days in the refrigerator when stored between 38°F and 40°F in a container with a slightly open lid. Drain excess liquid daily.
  Clams can be shucked and stored in an airtight container in the refrigerator for up to seven days. If using that day, after cleaning (see below), refrigerate clams in a bowl, covered with a damp towel. Clams should be cooked as soon as possible.
• To freeze clams, remove clam meat from shells and wrap them 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).

Caution:

• If collecting live clams; be sure to know if there is a red tide on. Clams are filter feeders and are thus affected by this algal bloom
• Collect only from non-polluted waters only. Harbours and near by industry can pollute clam beds
• Know what local regulations there are for collecting both for number and size of clams.
• Live clams are available year round, but they don’t stay fresh as long during the summer, when they are spawning.
• Be aware if you have an allergy to shellfish. If in doubt, the first day try only one clam or a very very small helping, if no ill effects are seen in 24 hours, then it is usually safe to to consume normal portions. Also those with liver problems should not eat large quantities of clams as they contain large amounts of copper

Preparation:

• 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.

• 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.

Cooking Methods:

• 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 to 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.