Clams

Clams are a type of shellfish that are available year-round but are at their peak from late fall to winter. They are used in a variety of dishes and are a staple in many cuisines, particularly in Italian, Spanish, and Asian cuisines. Clams can be steamed, boiled, grilled, or used in soups, stews, and pasta dishes. They have a sweet, briny flavor and a firm texture.

Clams Synonyms

Hard-shell clams
soft-shell clams
quahogs
littlenecks
cherrystones
steamers

Clams Substitutes

Mussels

Different Forms/Types of Clams

Clam Meat

Shelled, cooked clams that are sold in cans or jars. They are ready to use in recipes.

Clam Juice

The liquid that is extracted from clams. It is often used as a flavor enhancer in seafood recipes.

Fresh Clams

Whole, live clams that are typically sold in their shells. They are ideal for steaming, grilling, or using in chowders.

Canned Clams

Clams that have been cooked and preserved in a can, often in their own juice or brine. They are convenient for recipes that call for cooked clams.

Frozen Clams

Clams that have been cleaned, cooked, and frozen. They are a good option when fresh clams are not available.

How to Choose Clams

When purchasing fresh clams, look for ones that are tightly closed or that close when tapped. Avoid clams with cracked or damaged shells. They should smell fresh and briny, not fishy. For canned or jarred clams, check the expiration date and ensure the can or jar is not dented or damaged. For frozen clams, make sure the package is tightly sealed and shows no signs of freezer burn.

Cooking/Prep Tips for Clams

Clams are a type of shellfish that are known for their sweet, briny flavor. They are usually sold live and should be cooked as soon as possible after purchase. Before cooking, clams should be soaked in salt water for a few hours to help them expel any sand or grit. When cooking clams, it's important to discard any that do not open after cooking, as this is a sign that they were dead before cooking and may not be safe to eat. Clams can be steamed, grilled, or used in soups and stews. They cook quickly, usually in under 10 minutes, and are done when their shells open.

Shelf Life of Clams

Fresh clams should be stored in the refrigerator and used within 1-2 days of purchase. They should be kept in a bowl covered with a damp cloth, not in a sealed bag or container as they need to breathe. Canned or jarred clams should be stored in a cool, dry place until opened, then refrigerated and used within 2 days. Frozen clams should be kept in the freezer and used within 3 months for best quality. Clam juice can be stored in the refrigerator for up to a week after opening.

Recommended Brands for Clams

clam meat: Crown Prince

clam juice: Bar Harbor

canned clams: Snow's

frozen clams: Sea Best

Cooking Techniques for Clams

Chowder: Clams are a key ingredient in clam chowder. They're cooked in a broth with potatoes, onions, and often cream or milk. The clams are done when their shells open.

Grilling: Grilling clams gives them a smoky flavor. Place the clams directly on the grill grates and cook over high heat. They're done when their shells open.

Steaming: This is a common method for cooking clams. Simply place the clams in a pot with a small amount of liquid (like wine, broth, or water), cover, and cook over high heat. The steam generated by the liquid cooks the clams. They're done when their shells open.