Clams — Nutrients, Health Benefits, And Shopping Tips

Fresh clams should be purchased alive, with shells tightly closed or that close when tapped. Smell the clams before buying; they should have a clean, ocean-like scent, not fishy or foul.

Discard any clams that have cracked shells or those that remain open when handled. Good clams will be heavy and full, indicating that they are alive and well-hydrated.

Clams should be stored in the refrigerator, covered with a damp cloth. Keep them in a bowl or container to catch any liquid. Properly stored, fresh clams can last up to two days.

Airtight containers can suffocate clams, so avoid using them. It's important to keep clams cool but not in direct contact with ice. Do not store clams in water, as this can cause them to die and spoil. Ensure they are used promptly for the best quality.

Clams can last for 1-2 days in the refrigerator if kept in a breathable container. For longer storage, clams can be frozen for up to 3 months. Ensure they are tightly sealed before freezing.

Leftover clams can be used in a variety of seafood dishes. Chop them and add to pasta dishes with garlic, white wine, and herbs for a classic meal, or mix them into a clam chowder with potatoes and cream for a comforting soup. Clams are also great in stews or paella, where their briny flavor adds depth to the dish.

Use clams in a seafood salad with lemon, olive oil, and fresh herbs, or add them to a pizza with garlic, cheese, and parsley for a unique twist. If you have a lot of clams, consider making a batch of clam dip with cream cheese, lemon, and hot sauce, perfect for serving with crackers or bread. Clams can also be stuffed and baked with breadcrumbs and herbs, or used in a risotto with Parmesan and butter for a rich, creamy dish. For a quick snack, try sautéing clams with garlic and butter, then serving them with crusty bread for dipping.