Clam Calories

Steam clams or cook them in a covered pan with a little liquid until their shells open. Remove them as they open to keep the meat tender, and discard any that remain closed after cooking.

Raw clams can carry harmful bacteria and viruses, so eating them is riskier than eating them cooked. Lemon juice does not make raw clams safe; cook them thoroughly, especially if you are pregnant or have a weakened immune system.

Fresh live clams smell clean and briny, not sour or strongly fishy. Their shells should be closed, or close when tapped; discard clams with broken shells or ones that stay open when handled.

A clam that stays closed after cooking may not have been alive and healthy before it went into the pan. Discard it rather than trying to pry it open, since you cannot confirm it is safe to eat.

Keep live clams in an open or breathable container in the refrigerator, covered with a damp cloth. Don’t store them submerged in water or sealed in an airtight bag, and check that they are alive before cooking.

Yes, you can freeze clam meat in an airtight container. Thaw it in the refrigerator and cook it promptly; freezing can affect the texture, and thawed clams should not be refrozen.

Clams and mussels are different kinds of bivalve shellfish. Clam shells are generally more rounded, while mussels often have elongated, dark shells; they also differ in flavor and how they are commonly prepared.

Soaking clams in cold, salted water can help them release sand, but it is not a substitute for scrubbing the shells. Keep them chilled while soaking, then rinse them before cooking.

Only if the clam closes when you tap it or handle it; that response suggests it is still alive. If it stays open, discard it rather than cooking it.