cooked clam
Also known as: steamed clams, boiled clams, clams cooked, tisreo, teesri, khubbe
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Also known as: steamed clams, boiled clams, clams cooked, tisreo, teesri, khubbe
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked clams should be stored in an airtight container and consumed within 1 to 2 days for safety and best texture.
Yes, you can freeze cooked clam meat. For best results, freeze them submerged in their own juices or broth to prevent freezer burn.
Mussels or cockles are the best substitutes as they have a similar texture and briny flavor profile.
Yes, clams are one of the best dietary sources of iron, providing significantly more than beef per serving.
If a clam shell remains tightly closed after cooking, it should be discarded. Also, avoid any that have an off-putting or overly 'fishy' ammonia smell.
Clams contain a moderate amount of cholesterol (about 67mg per 100g), but they are very low in saturated fat, making them heart-healthy in moderation.
Common dishes include Linguine with Clam Sauce, Clam Chowder, Paella, and steamed clams with garlic butter.
No, but you should thoroughly purge and scrub raw clams before cooking to remove sand and grit from the shells and meat.
cooked clam is a versatile ingredient found in cuisines around the world. With 148 calories per 100g and 25.5 grams of protein, it's a nutritious addition to many dishes.
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