Clams are bivalve mollusks that belong to the class of shellfish known as the Bivalvia. They have two calcareous valves or shells connected by a hinge joint and a ligament that provides tension to bring the valves apart. Many clams have a burrowing foot that allows them to dig for food. They are also filter feeders that rely on the presence of seawater to survive.
Clam meat is a very nutritious food, rich in calcium and potassium and low in fat. It is also high in protein and iron. They are a popular food source for a number of animals, including whales and seals.
The term clam is believed to have originated from the old English word “clamp,” which describes the tight-fitting closure of the mollusk’s shell. There are about 150 edible species of clam, but only a small number are commercially available.
A single clam can live for centuries, and a fossil record shows one living in Greenland for over 500 years!
There are many ways to prepare clams, with the most common being steamed, sauteed and in chowder. They can also be grilled, deep fried and served raw.
They can be served as a side dish with a meal or incorporated into main courses. They add flavour to fish and seafood dishes, especially when used with white sauce and butter (see Simon Hulstone’s pan fried sea bass with clams, butter spinach and poached cod cheeks) or with pasta.
How to Prepare Clams
To prepare clams for eating, wash them thoroughly. They should be rinsed under cold water to remove any dirt or grit from the outside of the shell. After washing, drain them on a clean towel and pat dry.
Once the clams are clean, preheat the oven to gas mark 4 or 5. Place the clams in a baking tray and cook them for 15 minutes. Once the clams are cooked, serve immediately.
Clams can be prepared in a variety of ways, including steamed, boiled, fried, sauteed and in chowder. Their meat is salty, slightly tangy and can be enjoyed as a light and refreshing accompaniment to a meal or a stand-alone dish.
The most commonly eaten clam is the razor clam, which can be found along the coasts of the United States and Canada. It is easily identified by its “show” – a narrow strip of white tissue that extends near the head. It can be scooped out with a shovel or clam gun.
Unlike oysters, which are buried deep under the surface of the ocean, clams live and breed in shallow areas. They can be harvested during low tides and in areas with low swells, as they will be near the surface when the water is shallowest.
Gathering clams is a great way to spend a day outdoors and enjoy the fresh ocean air. Make sure to get a clam license and gear before heading out, then go for it!
Depending on where you are, you may be able to find a wide range of clams, from the tiny button clams to the large quahogs. Those found in the seawater are the easiest to harvest, while those in freshwater can be a bit harder.