Clams are soft-bodied animals that live in shells. Clams have a mild, salty taste and a more or less chewy texture, depending on size and variety. They are found along the seashore of the Atlantic and Pacific coasts.

Availability: Live clams are available year-round, but they don't stay fresh for a long time during the summer.

Varieties of Clams:

• Hard-shell clams are usually sold by size; it has shell measuring less than two inches across, and is often eaten raw or steamed.
• Soft-shell clams have hard, thin shells, with neck-like siphons sticking out of them.
• Surf clams have large white shells and are usually cut into strips for restaurant use.
• Razor clams are large, tough clams with shells shaped like straight razors.

Nutritional Highlights: Raw Clams, 3 oz. (84.9g)

• Vitamin B12: 42mcg
• Iron: 11.9mg
• Protein: 10.9g
• Fiber: 0.0g
• Carbohydrate: 2.2g
• Total Fat: 0.8g
• Calories: 63

Health Benefits:

• Clams are high in iron, so high, that the iron content of beef's liver don't compare. A three-ounce serving of cooked clams, or about nine small clams, has about 24 milligrams of iron. It also a good source of phosphorus, potassium, zinc, copper, manganese and selenium.
• Clams contain about 140 milligrams of omega-3 fatty acids per 100 grams. Studies have shown that 250 to 500 milligrams per day is enough to achieve optimal heart health.
• Clam is a good source of lean protein. It has more than 20 grams of protein and less than two grams of fat in a three-ounce serving. Clams have more protein than oysters and scallops, but roughly the same protein and fat content as chicken.
• Clams contain fair amounts of cholesterol. Eating a low saturated-fat diet is much more important in maintaining healthy blood cholesterol than eating a low-cholesterol diet.

Preparation Tips:

• Scrub clams under running water with a stiff brush.
• To remove clams from the shell, first put them in the freezer for five minutes to loosen their hold. Work over an empty bowl to collect any clam juice. Hold the clam in your hand with the shell hinge toward your palm, and insert a thin, dull knife (never a sharp kitchen knife) between the shells. Work the knife around so you can cut through the hinge. Open the shell and slide the knife between the clam and the top shell. Then detach the clam by sliding the knife between it and the bottom shell.

Buying Tips: Fresh clams smell clean, like the ocean. The shells of most live clams are tightly closed.