3.5 oz (100g) raw edible portion
Calories from Fat 9
Total Fat 1g/2%
Saturated Fat 0.2g/1%
Total Carbohydrates 0g/0%
Hard-shell clams are firm and resilient.
Clams will live for several days if kept refrigerated. Live clams are easier to shuck if held in the freezer for 5 to 10 minutes before shucking. A live hard-shell clam closes tightly if it is tapped. If it opens easily or stays open, it should be discarded as it is dead, and dead clams are unsafe to eat. Also, frozen clams must be served immediately upon thawing. If they are allowed to warm up, bacteria can grow rapidly. Because clams are filter feeders, they can become contaminated by toxins and bacteria or naturally occurring algae in the water (red tide). Clams exposed to it may harbor the microorganism that causes paralytic shellfish poisoning. The National Shellfish Sanitation Program monitors the waters. By doing business with a dealer showing tags proving the clams were taken from certified waters, buyers can be assured of the quality of the clams. If clams are exposed to fresh water, they will die, so they should not be covered with ice. Clams will live for several days if kept refrigerated. Live clams are easier to shuck if held in the freezer for 5 to 10 minutes before shucking.
Smaller clams are served raw on the half-shell, fried, or steamed while larger clams are usually chopped and stuffed or used in soups, chowders, and fritters.
Hard-shell clams were used as a currency when early European settlers began trading with the Indians in the U.S. in the mid 1600s.
There are several hard-shell clams from which to choose.
Hard-shell clams can be found from Eastern Canada to the Gulf Coast. Areas from Cape Cod to New Jersey produce many of these clams.
Commercial clams are harvested by hydraulic dredges equipped with high pressure jets.
Although clams are available year-round, they are tastier and plumper during the cooler weather. They spawn during warmer weather, becoming thin and less sweet. But with Frugé Seafood, you can order wholesale clams any time of the year.
Fresh little necks and cherrystones are sweet and briny.
Hard-shell clams are appropriate for casual dining, fine dining, hotels and resorts.