cooked clam
Also known as: clam
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Also known as: clam
Per 100g
Nutrition data source: USDA FoodData Central
Yes, cooked clams are highly nutritious and considered a superfood of the sea. They are an exceptional source of Vitamin B12 and iron, which support brain health and prevent anemia, while providing lean protein and antioxidants like selenium.
Cooked clams are a high-protein food, providing approximately 25.5 grams of protein per 100-gram serving. This makes them an excellent choice for muscle repair and maintenance, comparable to other lean meats but with significantly less fat.
Yes, they are very weight-loss friendly. With only 148 calories and 2 grams of fat per 100g, they provide a high level of satiety due to their dense protein content, helping you feel full while maintaining a low calorie intake.
While clams contain a small amount of carbohydrates (about 5.1g per 100g), they are generally considered keto-friendly in moderation. Unlike most meats, shellfish store energy as glycogen, which accounts for the slight carb count.
Plain cooked clams are naturally gluten-free. However, you should be cautious with clams prepared in restaurant sauces, breaded 'fried clams,' or those served with pasta, as these preparations often introduce gluten.
Clams are one of the best dietary sources of iron available, often containing more iron per serving than beef. This makes them highly effective for red blood cell production and preventing iron-deficiency anemia.
Cooked clams have a distinct salty, oceanic flavor with a subtle underlying sweetness. Their texture is firm and slightly chewy; however, they can become rubbery if they are overcooked.
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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Browse recipes →Once cooked, clams should be stored in an airtight container and consumed within 2 to 3 days. Always ensure they are cooled quickly before refrigerating to maintain food safety and quality.
Yes, you can freeze cooked clams for up to 3 months. For the best results, freeze them in their cooking liquid or a bit of broth to prevent them from drying out and becoming tough during the freezing process.
To avoid a rubbery texture, reheat clams gently and briefly. It is best to steam them for 1-2 minutes or add them to a hot sauce or soup at the very end of the cooking process just until they are warmed through.