Clams are a popular seafood. They are related to mussels. They have a firm texture. Their meat can be sweet or slightly salty.

Clams are an excellent source of Vitamin B12 and a good source of Phosphorus, Copper and Selenium. Nutrition Data: Know What You Eat [1]

Clam chowder is traditionally popular in the US Northeast, particularly in New England. It has also become popular in the San Francisco Bay Area.

Clams have been a part of the human diet since the dawn of our species. Giant clams may have saved humanity from extinction during one of our close calls. There is fossil evidence that our African ancestors harvested giant clams just before they first left Africa 125,000 years ago. LiveScience: Giant Clams Fed Humans [2] Giant clams remain a delicacy in present-day Japan.

1. Pasta: 3/4 inch hinge
2. Littleneck: 1 inch hinge
3. Middleneck: 1.25 inch hinge
4. Topneck: 1.5 inch hinge
5. Cherrystone: 2 inch hinge

4 ounces of raw clams provide the following:

1. 50 calories
2. 1 gram fat
3. 10 grams protein
4. 3 grams carbohydrates
5. 45 mg cholesterol
6. 65 mg sodium
7. .15 grams Omega-3 Fatty Acid

1. Six whole clams per person
2. Should close tightly when tapped
3. Should have no cracks
4. Should smell like ocean
5. Keep cold during transport
6. Store in refrigerator at 41 degrees
7. Can be stored up to 7 days
8. Do not ice
9. Do not immerse in water
10. Do not suddenly change temperature
11. Discard clams that do not close
12. Wash under cold running water before cooking

1. 1/2 pint per person
2. Keep cold during transport
3. Store on ice
4. Can be stored up to seven days

• Food Directory: Yelp

• Amazon.com: Clams: How to Find, Catch, and Cook Them | The New England Clam Shack Cookbook