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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh shucked clam strips should be used within 1 to 2 days of purchase for optimal safety and flavor.
Yes, you can freeze them in an airtight container or freezer bag for up to 3 months, though the texture may soften slightly upon thawing.
The most popular method is deep-frying or pan-frying after breading. They can also be used in chowders or sautéed quickly with garlic and butter.
No, clam strips are typically sliced from the 'foot' of large surf clams, whereas whole clams include all the internal organs and the belly.
Fresh clam strips should have a mild, salty ocean scent. If they smell overly 'fishy' or like ammonia, they should be discarded.
Sliced calamari (squid) or thinly sliced sea scallops are the best substitutes in terms of texture and flavor.
Yes, it is recommended to rinse them under cold running water to remove any remaining sand, grit, or shell fragments.
They contain a moderate amount of cholesterol (about 34mg per 100g), which is lower than many other types of shellfish like shrimp.
Rubbery texture is almost always caused by overcooking. Clam strips require very high heat for a very short duration.
shucked clam strips 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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