Fish & seafood · Molluscs

Clams

Small hard-shelled bivalves with sweet, briny meat; steamed for spaghetti alle vongole, chowder and stews.

Also called: vongole, almejas

What it is

Clams are bivalve molluscs with hard, rounded shells, from tiny vongole and littlenecks to large quahogs. Small clams are steamed open and served in the shell; larger ones are chopped for chowders. They can hold sand, so they are purged in salted water before cooking.

How it’s used

Spaghetti alle vongole
New England and Manhattan clam chowder
Portuguese clams with pork (carne de porco à alentejana)
Korean and Japanese clam soups
Paella and seafood stews

Characteristics

Taste: Sweet and briny.
Texture: Tender and slightly chewy.
When cooked: Steam covered until the shells open, a few minutes; remove opened clams as they go to avoid overcooking.
Sold as: fresh, frozen, canned
Cooking uses: Commonly cooked, Suitable for boiling
Common in: Italian, Portuguese, Spanish, American, Japanese, Korean, Chinese

Storage

Refrigerated. Keep live clams in a bowl in the fridge under a damp cloth and cook within a day. Soak in cold salted water for 20–30 minutes to release sand.

Diet, allergens and safety

Contains Molluscs.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Contains molluscs, a recognised allergen separate from crustaceans; some people react to both.
Discard clams with cracked shells or open shells that do not close when tapped before cooking.
Raw clams can carry norovirus and Vibrio; cook thoroughly for vulnerable groups.