Fish
Meat
Clam meat is the shucked adductor and body of the bivalve once shells are removed—sweet, briny, and tender when small, firmer and better chopped when large. It is what goes into chowders, fritters, linguine alle vongole, and stuffed-clam preparations. Fresh shucked meat should smell cleanly of the sea, not ammonia or mud. Cook briefly: steam, sauté with garlic and wine, or fold into cream bases at the end so the meat stays juicy. Large sea clams are often minced; littlenecks and Manila may be left whole. Drain packing liquor and taste before salting—brine levels vary by pack.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.27 g
- Saturated Fat 1 g
- Trans Fat 0 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.89 g
- Cholesterol 58.1 mg
- Sodium 82.2 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 75 g
- Energy 128 kcal
- Water 75 g
- Protein 21.3 g
- Fat 5.27 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 1.89 g
- Omega-3 0.76 g
- Vitamins 40.2 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.94 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.4 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
- Minerals 356 mg
- Major Minerals 354 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 58.1 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.94 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.4 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·
Minerals
Picked or portioned meat reflects the animal’s muscle composition.
History
Shucked clam meat became a trade product for inland kitchens that could not keep live shellfish.
Canned and frozen clam meat standardised chowder and food-service supply year-round.
Fresh refrigerated shucked packs extended restaurant use beyond coastal ports.