clam
Clams are an excellent source of lean protein and vitamin B12, with particularly high iron content. They are low in fat and calories while providing essential minerals including selenium and phosphorus.
About
Clams are bivalve mollusks of the family Veneridae and related families, characterized by a hard, hinged shell that encloses soft tissue and a muscular foot. Native to both Atlantic and Pacific coasts of North America, as well as other temperate and tropical waters worldwide, clams are found in marine and brackish environments from shallow tidal zones to deeper waters.
Clams vary widely in size, shape, and flavor depending on species and origin. Hard-shell clams (quahogs) have thick, ridged shells and firmer meat; soft-shell clams have thinner, more brittle shells and more tender flesh; littlenecks and cherrystones are popular hard-shell varieties, while steamers are typical soft-shell clams. The meat ranges in color from pale cream to gray, with a briny, mineral flavor that reflects the marine environment.
Culinary Uses
Clams are a cornerstone ingredient in coastal cuisines worldwide. They are commonly steamed whole with aromatic vegetables and white wine, as in French moules-et-clams or Italian spaghetti alle vongole. Clam meat is shucked and used raw on the half shell as an appetizer, chopped into clam chowders (particularly New England cream-based and Manhattan tomato-based versions), incorporated into pasta sauces, or ground into fritters and patties. The cooking liquid (clam broth) is valued as a stock for seafood preparations. Smaller clams are preferred for steaming, while larger varieties suit chopped preparations.