Preparation, uses, and tips
Scrub clams under running water with a stiff brush.
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.
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 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.
Buying and storing tips
Quality clams are easy to recognize. Fresh clams 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.
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.
After cleaning, refrigerate clams in a bowl, covered with a damp towel. Clams will keep for
up to a week, but should be cooked as soon as possible.
To freeze, remove clam meat from shells and wrap it 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).
Varieties
Abundant varieties of clams can be found along beaches in the United States. The four main
kinds of Atlantic clams include hard-shell, soft-shell, surf, and razor. Hard-shell (also call
Quahog) are usually sold by size. From small to large, there are the tender and sweet
littlenecks, which have shells measuring less than two inches (5cm) across, and are often
eaten raw or steamed. A little larger, cherry stones are also quite tender. The largest,
chowder and mahogany clams, are often chopped and made into soup. Despite their name,
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 include Pacific littlenecks, Manila clams, geoducks, butter clams, and
jackknife 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.
Cockles are not actually clams, but are similar in taste and preparation methods. Mostly
imported from New Zealand, cockles are smaller than clams and have a sweet, intense
flavor.
Nutrition 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. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
Clams are not a source of omega-3 fatty acids.