Clam
They have a simple yet complex composition that has been enjoyed for centuries. Clams are part of the largest group of mollusks, Bivalvia. This division includes more than 20,000 species, from tiny single-celled organisms to large invertebrates. They’re found in every ocean and freshwater habitats on Earth.
The most common type of clam is the hard-shell clam, or “hard clam”. It’s also commonly called a quahog, which can refer to any type of clams but usually means the larger varieties. These clams are known for their tough shell, which protects them from predators and protects the soft tissue inside.
Clams are highly nutritious, containing protein, iron, zinc, and healthy fats. They’re not only low in fat but also low in cholesterol, making them a great choice for those watching their cholesterol levels.
Clams can be cooked in a few different ways, including steaming, boiling, frying, and sautéing. They make a great addition to soups, chowders, and salads, as well as being popularly served on their own as an appetizer.
Clams are a versatile ingredient that can easily be incorporated into almost any cuisine. Whether you’re looking to add a subtle flavor to a traditional dish or use them as the star of the show, clams are an excellent option. While many people overlook them, why not give these unique mollusks a try? You’re sure to find something to love.
Clam dishes
A selection of Clam dishes.
Clams casino
Clams Casino is quickly becoming one of the most coveted and delectable dishes on the culinary scene. Its savory appeal is undeniable, with succulent clams enveloped in a crispy, cheesy topping that keeps your mouth watering for more. But what makes Clams Casino so distinctive?
Clams casino
Clam liquor
Clam liquor is an iconic dish that hails from the vibrant city of Boston, Massachusetts. The savory and slightly briny dish has its roots in the fishing communities that make up the city’s North End. The dish is traditionally made with cherrystone clams and is served in a broth made from the clam juices.
Clam liquor
Clam pie
My great-grandmother's recipe for Clam Pie may not be the most glamorous dish, but it is certainly one of the most delicious. Each bite transports me to my grandmother's kitchen, where I can smell the seaside scent of salty brine and feel the warmth of the oven.
Clam pie
White clam pie
Ah, the classic New England dish of white clam pie. There are few dishes that conjure up the nostalgic air of a seafood-stuffed summer evening more than this delectable concoction. To make this dish, start with a flaky pastry crust – think homemade puff pastry, not ready-made for best results – and line it with generous amounts of freshly shucked, chopped clams. The rest of the flavor is provided by a sauce of cream, garlic and butter, as well as plenty of herbs, spices, lemon juice and a sprinkle of Parmesan cheese. The end result is nothing short of mouthwatering.
White clam pie
Jaecheop-guk
Jaecheop-guk is an absolutely delightful sea food dish originating from South Korea. It is a unique concoction of delicate jellyfish, radish, sesame oil and soy sauce, to create a flavor explosion. I had the pleasure of sampling this delightful delicacy while visiting my ancestral home in Gangneung city of Gangwon-do province in South Korea.
Jaecheop-guk
Clam sauce
When I think of clam sauce, I'm immediately ushered back to my childhood kitchen, the fishy aroma of the home-cooked meal wafting out the windows and doors. I remember devouring the savory dish, the delicate seaside flavor of the clams enriched by the creamy sauce. It's a dish that is often overlooked today, but it is still as fragrant and comforting as ever.
Clam sauce
Caesar
Ah, the glorious and esteemed Caesar dish. Paired with its signature crisp Romaine lettuce, freshly-grated parmesan and a creamy anchovy-drenched dressing, it is a veritable gastronomic genius. Its brilliance lies in its versatility as it can be served as either a salad or a main course – depending on one’s level of gustatorial predilection.
Caesar
Clam
Clams are a type of shellfish with a flavor often described as briny and sweet. They’re quite versatile, and can be used in a variety of dishes from steamed to fried to baked. Clams have a unique texture that's similar to mussels, but a bit more delicate.
When it comes to choosing pairings, the options are wide open! Like most shellfish, clams go great with white wine, butter, and herbs like parsley and lemon. If you’re looking for something a little more daring, try pairing them with sparkling wine or a zesty garlic sauce. Other classic flavors like tomato, onion, bacon, and chorizo also work well alongside clams.
A popular dish featuring clams is Franco-American chowder – a creamy stew made with clams, potatoes, and onions. Alternatively, you could opt for the classic New England clam chowder. Both dishes can be served hot or cold, and can be easily adapted to various dietary requirements.
If you want something a bit heartier, stuffed clams are a great option. The traditional filling consists of breadcrumbs, spinach, and cheese – but the possibilities are endless. For an Italian twist, you can add anchovies, capers, and lots of Parmesan.
Clams also taste great when cooked on the grill. Simply toss them in some oil, garlic, and herbs then place them on the heat until they’re lightly browned and fragrant. Serve them alongside grilled vegetables, crispy potatoes, and a squeeze of fresh lemon juice for a truly delicious meal.
No matter how you choose to cook them, clams will lend a unique flavor and texture to any dish. With their delicate yet briny sweetness, they’re a unique and delicious ingredient to have on hand. So why not give them a try the next time you’re in the kitchen?
History of Clam
Clam food, one of the oldest and most beloved delicacies on the planet, has a long and fascinating backstory that reveals some intriguing truths about how the human species has evolved.
The origin of clams can be traced back to prehistoric times, over two million years ago, when the human diet was still largely composed of wild game, nuts and roots. Many of these wild animals, especially the shellfish and crustaceans, were eaten raw or cooked in hot ashes straight from the fire. Clams, which are considered an aquatic mollusks, were particular favorites.
Remarkably, the consumption of clams survived and even thrived into the early days of civilization, owing much of its appeal to their abundance and ease of preparation. These small bivalves, which have remained virtually unchanged since their origins, could be found in all sorts of coastal regions, where they were harvested and then cooked in a variety of ways.
Today, clam food is enjoyed all around the world, with many countries having their own unique recipes and methods of preparation. Clams are often steamed, stewed, fried and boiled. But perhaps the most iconic dish is the classic New England clam chowder, a rich and creamy soup made with butter, potatoes, onions, celery and a variety of spices.
In sum, the history of clams is filled with gastronomical innovation and cultural delight. From its prehistoric beginnings to the current day love affair with this humble yet delicious bivalve, the journey of clam food is one of the most inspiring stories in the world.