Clams are nutrient-dense mollusks popular for their chewy texture and salty ocean taste. These mollusks do not have a brain, but some can dig up to an inch per second….and intelligent people would be brainy enough to eat clams because they appreciate the nutritional value of “powerhouse” food that contains many vitamins and minerals.
In fact, a single three-ounce serving of fresh clams, about ten small clams, provides two-thirds of the amount of iron you need in a day.
Not only are clams excellent for treating or preventing iron-deficiency anemia, clams are also protect against cellular damage, form connective tissue and sex hormones, and support carbohydrate and fat metabolism.
A three-ounce serving of steamed clams provides…
- Copper…34% DV
- Iron..155% DV…(23.8mg of the 18mg RDA of iron for women and 8mg for men)
- Manganese…50% DV
- Niacin…25% DV
- Phosphorus…34% DV
- Potassium…18% DV
- Protein..44% DV…(21.7g of the 46g RDA of protein for women and 56g for men)
- Selenium…91% DV
- Thiamin…10% DV
- Vitamin A…11% DV
- Vitamin B-12…1648% DV…(84mcg of of the recommended 2.4mcg vitamin B-12, a nutrient important for nerve function and DNA synthesis)…
- Vitamin C…37% DV
- Zinc…18% DV
Fresh clams have a higher nutritional value than canned clams, but steamed clams are prepared with live clams in the shell. Every time I think about doing this myself, I am reminded of the movie Julie and Julia when Julie is throwing the live lobster into the boiling pot of water…haven’t gotten up the courage to do this yet.
Instead, here are “6 Clam Recipes That Every Woman with Red Blood Pumping Through Her Veins Should Try”…
2. Clam Ceviche…Scrub and shuck 12 cherrystone clams…(or buy them already scrubbed and shucked…as in, aw shucks, I have no earthly clue how to do that myself)….Cut the clams into 1/2″ pieces. Strain 1/4C of the clam liquor over the clams. Add 1/3C minced red onion, 5Tbsp lime juice, 2 seeded and minced jalapeños, one diced tomato, 2Tbsp cilantro and pepper. Cover.Refrigerate two hours.Garnish with cilantro, lime wedges, and avocado before serving.
- Season 4 dozen shucked Ispich clams with Creole seasoning. Add clams, 1/2C hot sauce, and 1C milk to a bowl. Cover with plastic wrap. Refrigerate 1 hour. Remove. Drain completely.
- Combine 1C cornmeal, 1C flour, more Creole seasoning. Dredge clams in the seasoned flour, coating each clam completely. Fry the clams, in batches until crispy and golden brown, about 3 to 4 minutes. Remove the clams from the oil. Drain on a paper-lined plate.
- To assemble, spread tarter sauce on both sides of each roll. Arrange 1 dozen clams on 1 side of each roll. Top the clams with coleslaw and serve.
4. Clam Chowder
5. Clam Dip…Combine 8oz softened cream cheese, 1/4C sour cream, two 6 1/2oz drained cans minced clams, 3Tbsp liquid from the clams, 1/3C finely chopped red bell pepper,1 minced shallot, 2Tbsp minced fresh parsley leaves, 3/4tsp Worcestershire sauce, 1/8tsp cayenne… Serve with toasted pita wedges or potato chips