The oldest animal that lived 405 years was an Arctica islandica clam, caught off the coast of Iceland. The clam is a bivalve mollusk, containing two valves yet no head and no eyes; being oval, round and even razor shaped. The four main kinds of Atlantic clams include hard-shell, soft-shell, surf and razor.
Shellfish is a source of high quality protein, containing all nine essential amino acids, an adequate choice for our daily protein, and the clam is no exception. A serving size of 12 small clams contains approximately 130 kcal, 29 grams of protein and 2 grams of fat, and is a good source of vitamin B12, iron and vitamin A.
Most nutrition researchers recommend eating seafood once or twice a week to prevent coronary heart disease. The Dietary Guidelines suggest that up to 30% of our calorie needs should come from fat. The importance lies in the type of fat, with an emphasis on monounsaturated and polyunsaturated fats (PUFA) and omega-3 fatty acids that positively change certain blood components, reducing the "bad cholesterol" or LDL that deposit cholesterol along the artery walls. Fish oils may also provide a protective and therapeutic effect in certain chronic degenerative diseases, such as arthritis, atherosclerosis and vasospasm.
What to Look for
Buy shellfish from reputable stores. Clams are highly perishable so make it your last purchase at the grocery store. Choose shellfish that don't smell "fishy," but smell more of a sea breeze. When buying clams, they should be alive with the shells tightly closed. Do not buy any broken shells.
Store freshly shucked clams in a leak-proof bag or container. They have a shelf life of one or two days; if still in the shell, consume within seven to ten days. Commercially frozen seafood can be stored for up to six months.
Clams are appealing to the gourmet cook as they can be prepared raw, steamed, boiled, baked, marinaded or fried. Internationally acclaimed as a favorite, they are found as easily in America's clam chowder as in Italy's seafood dishes and pasta.
The Food and Drug Administration recommends steaming clams for at least four to nine minutes after water has boiled, or baking at 450 F. Using small pots for steaming will allow clams to cook thoroughly. Discard clams that remain closed during cooking. They may not have received adequate heat.
Common Pitfalls
It's important to maintain food safety procedures and plan seafood meals. The best method is defrosting overnight in the refrigerator, minimizing loss of moisture or partially defrosting in the microwave, using the lowest defrost setting (10--30% power). Bacteria will begin to multiply on the surface if thawed at room temperature.
During preparation, avoid the juices of raw seafood from coming in contact with other foods, assuring food safety practices. Wash all preparation items used, such as cutting boards, utensils and counters with hot, soapy water immediately.
When it comes to serving, avoid cooked seafood touching the plate that held raw food. For leftovers, it's best to place in covered containers and refrigerate within one hour when air temperature is 90 F or higher.
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