Clams

Also known asLala · Kerang · 蛤蜊

Name: Clams — bivalve molluscs with two hinged shells that live buried in sand and mud, in the sea and in fresh water. Edible types include hard-shell clams (quahogs, littlenecks), soft-shell clams (steamers), Manila clams and razor clams. The Shellfish page covers them from a food-safety angle.

Description

Clams have been eaten since prehistoric times, and heaps of discarded clam shells (middens) are found on coasts around the world. They are an important food in New England, Italy, Spain, Portugal, Japan, Korea and China, in dishes such as clam chowder, spaghetti alle vongole, almejas a la marinera and steamed clams in garlic.

New England clam chowder is white and creamy, Manhattan chowder is tomato-based, and Rhode Island has a clear version. Clams filter sand and grit, so they are purged in salted water before cooking. Their flavour is sweet, briny and slightly mineral, and their texture is tender to chewy.

Main nutrition value

Clams are very low in fat and rich in protein, vitamin B12, iron, selenium, zinc and iodine, and are among the best food sources of vitamin B12.

How best to be consumed

Clams are cooked briefly, until their shells open.

1. Soak live clams in cold, salted water for 20 to 30 minutes to purge sand, then scrub the shells.
2. Steam in a covered pan with wine, garlic, butter and herbs for 5 to 8 minutes, until the shells open.
3. Toss into pasta, chowder, paella, curry and stews, in the last few minutes.
4. Discard any clams that are open before cooking and do not close when tapped, and any that stay shut after cooking.
5. Keep live clams cold, in the fridge covered with a damp cloth.

Overconsumption could cause…

Clams are healthy in food amounts, with food-safety points.

1. Shellfish allergy, which can be severe and is usually lifelong, so anyone allergic must avoid shellfish and check labels.
2. Shellfish poisoning (paralytic, diarrhetic or amnesic) from toxins made by algae that bivalves filter from the water, which cooking does not destroy, so buy from regulated sources and follow local shellfish warnings.
3. Vibrio and norovirus infections from raw or undercooked shellfish, which can be serious in people with liver disease, diabetes or weak immunity.
4. Heavy metals such as cadmium and, in some waters, other pollutants, which shellfish can concentrate, so vary your seafood and buy from clean waters.

GroupsMolluscsShellfishMolluscsHigh proteinHigh sodiumLow fatRich in seleniumRich in vitamin B12Fresh

Related foodsMusselsScallopsAbaloneOystersWhelksCockles

Wikipedia — Clam, used for origin, naming and history: https://en.wikipedia.org/wiki/Clam