Fish

Clam

Clams are bivalve molluscs with sweet, briny meat that ranges from tender (littlenecks, Manila) to chewy (large chowder clams). Live clams should be tightly closed or close when tapped; discard cracked or foul-smelling shells. Steam open in wine or broth, grill, fry strips, or chop for chowders and sauces. Sand and grit require purging in salted water when needed. Pair with garlic, chilli, tomato, butter, and herbs. Small clams need only minutes or they toughen. Keep cold and cook the day of purchase when possible.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Meat

Shucked

Siphon

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Manila Clam

Ruditapes philippinarum

Razor Clam

Quahog

Littleneck Clam

Surf Clam

Characteristics

Preparations

BlanchedChilledCuredDicedDriedFermentedFreshFrozenGrilledHalvedMincedPickledRoastedSaltedSlicedSmokedSteamedWhole

Provenance

ASC CertifiedDay BoatFree SwumHand FilletedHook and LineLine-CaughtMSC CertifiedOrganicPole-CaughtResponsibly SourcedSeasonalSustainable

Sources

AquacultureIndoor FarmedOutdoor FarmedWild

Traits

BrinyDelicateMoistPaleSweetTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 136

Amount per 100 g

Total Fat 4.93 g
Saturated Fat 1.06 g
Trans Fat 0 g
Monounsaturated Fat 2.13 g
Polyunsaturated Fat 1.91 g
Cholesterol 53.3 mg
Sodium 74.8 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 19.5 g
Water 72 g

Detailed nutrients

Energy 136 kcal
Water 72 g
Protein 19.5 g
- Animal Protein 18.6 g
Fat 4.93 g
- Saturated Fat 1.06 g
- Monounsaturated Fat 2.13 g
- Polyunsaturated Fat 1.91 g
  - Omega-3 0.76 g
  - Omega-6 0.96 g
Vitamins 44.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.6 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.35 mg
- Vitamin B7 — Biotin 2.6 µg
- Vitamin B9 — Folate 10.3 µg
- Vitamin B12 — Cobalamin 2.8 µg
- Vitamin C 2 mg
- Vitamin D 1.3 µg
- Vitamin E 0.5 mg
- Vitamin K 0.4 µg
Minerals 345 mg
- Major Minerals 281 mg
  - Calcium 43 mg
  - Sodium 74.8 mg
  - Potassium 163 mg
- Trace Minerals 64.2 mg
  - Iron 0.8 mg
  - Zinc 0.4 mg
  - Iodine 63 µg
Salt 0.19 g
- Sodium Chloride 0.19 g
Cholesterol 53.3 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 2.8 · vitamin-a: 20 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.6 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.35 · vitamin-b7-biotin: 2.6 · vitamin-b9-folate: 10.3 · vitamin-d: 1.3 · vitamin-e: 0.5 · vitamin-k: 0.4 ·

Minerals

Sodium: 74.83 · Potassium: 163 · Calcium: 43 · Iron: 0.8 · Zinc: 0.4 · Iodine: 63 ·

Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.

In the kitchen

Culinary partners and combinations that usually underperform with Clam.

Pairs well with

Classic and complementary matches

Butter
Chilli
GarlicLinguine alle vongole
Lemon
Parsley
WineSteamers

Usually avoid with

Often clash in flavour or tradition

History

8000 BCE

Coastal shell middens worldwide show clams as a longstanding seafood staple.

1600US

Indigenous and colonial New England cookery established clam bakes and chowders.

1800IT

Italian coastal pasta alle vongole codified small clams with white wine and garlic.

1980

Aquaculture of Manila and other clams stabilised supply for global restaurants.