Discover the World of Clams

Fresh Clams Clams are tender and sweet tasting. They are great for steaming, stuffing, pastas, baking, grilling, or raw on the half shell.

Preparation Clams are a snap to prepare! 1. Wash clams carefully under cold water, using a hard brush to remove any dirt or grit. 2. Tap any open shells. If they don't close, throw them out. 3. Remove the fibrous "bread" that grows between the two halves of each shell.

To shuck clam, first put them in the freezer for five minutes to loose their hold. Work over an empty bowl to collect any clam juice. Hold the clam in your hand with the shell hinge toward your palm, and insert a thin, dull knife (never a sharp kitchen knife) between the shell. Work the knife around so you can cut through the hinge. Open the shell and slide the knife between the clam and the top shell. Then detach the clam by sliding the knife between it and the bottom shell.

---newpage---

Steaming * Place 1/4-inch water (wine and seasoning optional; lemon makes an excellent seasoning) in the shell. Bring water to a boil, reduce clams in the shell. Bring water to a boil, reduce heat, and simmer until shells open (four to five minutes). Throw away any clams that don't open, or cook them until they do. Serve clams in bowls along with the cooking broth.

Grilling * Place cleaned and scrubbed clams in the shell directly on the grill, about 4 t 6 inches above prepared coals or fire. Turn after 2 minutes. Cook until shells open slightly, about 4 minutes.

Pan Frying * Heat the frying pan, then add butter or oil. Add clam meat and saute until brown, two or three minutes.

Clam Varieties Origin Prince Edward Island/Florida Neck Clams Taste and Texture Top Necks are slightly larger, with firmer meat and a more pronounced flavor than Little Necks. Top Necks are a great clam for stews, chowders and sauces.

Little Neck and Pasta Clams Little Neck Clams are pasta Clams are the smallest, and most flavourful, hard-shell clams. Salty and slightly chewy, littleneck clams are a wonderful addition to any clam recipe.

Cherry Stone Clams Part of the hard-shell or quahog clam family. It's shell is grayish white in colour, has an oval shape, and a purplish border around it's ventral margin. Typically it is around 2 1/2 to 3 inches in width. Often used for clam fritters or stuffed clams.

All of the above clams can be eaten cooked or raw.

---newpage---

Shoppers Guide Buying Tips A live and healthy clam will have its shell tightly closed. Discard clams that are open and will not close when lightly tapped.

Storage Clams can be stored in your refrigerator for p to 2 days in a opened container covered with a damp clean cloth. Live clams should not be kept in a sealed plastic bag as they must be able to breathe to remain healthy.

Availability Live clams are available all the year.

Nutritional Benefits Clams are very low in fat and high in omega-3 fatty acids. These acids can play a vital role in reducing the risk of heart disease and cancer and help lower high blood pressure. Clams also contain nine essential amino acids which the body can not manufacture; we must get them from food. Clams contain all nine essential amino acids!

Clams are an excellent source of vitamins and minerals including B12, B6 and Iron.

For your convenience you can have your lobsters or clams steamed while you shop.