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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh, live littleneck clams should be consumed within 24 to 48 hours of purchase for the best quality and safety.
If a clam shell is open, tap it gently. If it doesn't close tightly, the clam is dead and should be discarded.
Soak them in a bowl of cool salted water (about 1/3 cup salt per gallon) for 20-30 minutes to allow them to purge sand naturally.
Yes, you can freeze them in their shells in a moisture-proof bag for up to 3 months, or shuck them and freeze the meat in its own juice.
Manila clams or cockles are the best substitutes due to their similar size and sweet flavor.
Yes, any clams that remain tightly closed after the full cooking time should be discarded as they may have been dead before cooking.
They contain a moderate amount of cholesterol (about 34mg per 100g), which is lower than many other types of shellfish like shrimp.
They are popular in pasta dishes like Linguine alle Vongole, steamed in white wine and garlic, or served raw on the half-shell.
They are the same species, but littlenecks are the smallest legal size (about 1-2 inches), making them the most tender and desirable for steaming.
littleneck clams is a versatile ingredient found in cuisines around the world. With 74 calories per 100g and 12.8 grams of protein, it's a nutritious addition to many dishes.
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