Low in fat and high in protein,
clams are an ideal food for
dieters and they are rich in
calcium for a healthy heart
and bones.

There are various types of clams available, ranging in size and shape. All edible clams are highly nutritious, being low in fat and high in a wide range of minerals and B vitamins. Clams have a particularly high iron content and just 3½ oz/100 g of shelled clams provide a whole day’s intake. Iron carries oxygen from the lungs to all parts of the body and is vital for our immune system, helping to increase resistance to infection and help the healing process. For women who are likely to suffer from anemia due to iron loss during menstruation, eating clams is a great way to replenish iron in the blood.

  • High in iron for healthy blood.

  • Provide high amounts of calcium for strong bones.

  • High in selenium, the anticancer mineral.

  • Good source of zinc to boost the immune system and fertility.

Practical tips:

Care should be taken when “shucking” clams (removing them from their shells). The clam should be held in a thick cloth and a proper shucking knife used to pry open the shell. Clams in their shells can be cooked like mussels—in a little liquid over high heat with a lid on. Any that don’t open after 3 minutes should be discarded. Clams go well with spaghetti, or can be used in a seafood chowder soup. Clams marry well with garlic, parsley, and tomato.

Clams are usually found buried in sand or mud. Although native to both salt and freshwater, saltwater clams are considered to have a superior flavor.

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