dozen clams
Clams are an excellent source of lean protein and vitamin B12, and provide significant amounts of iron, selenium, and omega-3 fatty acids. They are low in fat and calories, making them a nutrient-dense seafood choice.
About
Clams are bivalve mollusks belonging to the family Venerida and related families, with hard calcium carbonate shells that protect soft, fleshy bodies. Native to coastal regions worldwide, clams are found in both saltwater and freshwater environments, inhabiting sandy or muddy substrates. The most common edible varieties include hard clams (Mercenaria mercenaria), littleneck and cherrystone types, soft clams (Mya arenaria), Manila clams (Venerupis philippinarum), and littleneck clams. Clams possess a briny, mineral-rich flavor that varies by species and habitat, with harder-shelled varieties being firmer in texture and softer-shelled types offering more tender meat. The meat ranges in color from pale tan to orange, depending on diet and species.
The term "dozen clams" refers to a quantity measure (twelve individual clams) rather than a specific variety, commonly used in seafood markets and culinary contexts.
Culinary Uses
Clams are versatile and widely used across Mediterranean, Asian, and American cuisines. They are commonly steamed with garlic, white wine, and herbs; incorporated into pasta dishes such as spaghetti alle vongole (Italian clam pasta); added to seafood stews, chowders, and bisques; and served raw on the half-shell as an appetizer. In Asian preparations, clams feature in soups, stir-fries, and rice dishes. The meat can also be chopped and used in clam cakes, fritters, or mixed into seafood preparations. Smaller clams are typically eaten whole or steamed, while larger varieties may be chopped. Clams pair well with garlic, tomatoes, white wine, olive oil, and fresh herbs like parsley and basil.