Canned Clam Fillet
Mercenaria mercenariaClinical Encyclopedia
Canned clam fillets are a convenient source of protein and essential nutrients, particularly rich in vitamin B12 and selenium, making them a valuable addition to a balanced diet.
Macronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Complete Micronutrient Breakdown
Detailed concentration of essential micronutrients per 100g serving.
Vitamins
Minerals
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Best enjoyed heated in soups, stews, or pasta dishes. Can also be added to salads for a protein boost.
Smart Selection & Storage
Choose cans that are free from dents, rust, or bulges. Check the expiration date for freshness.
Store unopened cans in a cool, dry place. Once opened, transfer to an airtight container and refrigerate.
Myths vs Realities
Healthy Recipes
Mediterranean Quinoa Salad with Canned Clams
This vibrant quinoa salad combines the briny flavor of canned clams with fresh vegetables and a zesty lemon dressing, making it a nutritious and filling meal.
- 1 cup cooked quinoa
- 1 can (6.5 oz) canned clam fillet, drained
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to taste
- 1. In a large bowl, combine cooked quinoa, canned clams, cherry tomatoes, cucumber, red onion, and olives.
- 2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Pour the dressing over the salad, toss gently to combine, and serve chilled.
Clam and Spinach Stuffed Bell Peppers
These colorful bell peppers are filled with a savory mixture of canned clams, spinach, and brown rice, making for a healthy and satisfying dish.
- 4 bell peppers, halved and seeded
- 1 can (6.5 oz) canned clam fillet, drained
- 2 cups fresh spinach, chopped
- 1 cup cooked brown rice
- 1/2 cup feta cheese, crumbled
- 1 tsp garlic powder
- Salt and pepper to taste
- 1. Preheat the oven to 375°F (190°C).
- 2. In a bowl, mix canned clams, spinach, brown rice, feta cheese, garlic powder, salt, and pepper.
- 3. Stuff the bell pepper halves with the clam mixture and place them in a baking dish. Bake for 25-30 minutes until the peppers are tender.
Clam Chowder with Cauliflower Cream
This lighter version of clam chowder uses cauliflower to create a creamy base while keeping the delicious flavors of canned clams and vegetables.
- 1 can (6.5 oz) canned clam fillet, drained
- 1 head cauliflower, chopped
- 1 cup vegetable broth
- 1 cup almond milk
- 1 onion, diced
- 2 celery stalks, diced
- 2 potatoes, diced
- 1 tsp thyme
- Salt and pepper to taste
- 1. In a pot, steam cauliflower until tender, then blend with vegetable broth and almond milk until smooth.
- 2. In a separate pot, sauté onion, celery, and potatoes until softened. Add thyme, salt, and pepper.
- 3. Stir in the blended cauliflower cream and canned clams. Simmer for 10 minutes and serve warm.
Zucchini Noodles with Clam Marinara
This healthy twist on pasta features zucchini noodles topped with a rich marinara sauce made with canned clams, garlic, and herbs.
- 2 medium zucchinis, spiralized
- 1 can (6.5 oz) canned clam fillet, drained
- 1 cup crushed tomatoes
- 2 cloves garlic, minced
- 1 tsp oregano
- 1 tbsp olive oil
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté garlic until fragrant. Add crushed tomatoes, oregano, salt, and pepper, and simmer for 10 minutes.
- 2. Stir in canned clams and cook for an additional 5 minutes.
- 3. Serve the clam marinara over spiralized zucchini noodles.
Clam and Avocado Toast
This quick and nutritious breakfast features creamy avocado spread on whole-grain toast topped with flavorful canned clams and a sprinkle of chili flakes.
- 2 slices whole-grain bread
- 1 can (6.5 oz) canned clam fillet, drained
- 1 ripe avocado
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chili flakes for garnish
- 1. Toast the whole-grain bread until golden.
- 2. In a bowl, mash the avocado with lemon juice, salt, and pepper.
- 3. Spread the avocado mixture on the toast, top with canned clams, and sprinkle with chili flakes.
Clam and Vegetable Stir-Fry
This quick stir-fry combines canned clams with a colorful mix of vegetables for a nutritious and satisfying meal that’s ready in minutes.
- 1 can (6.5 oz) canned clam fillet, drained
- 1 cup broccoli florets
- 1 bell pepper, sliced
- 1 carrot, julienned
- 2 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Cooked brown rice for serving
- 1. In a large skillet, heat sesame oil and sauté garlic until fragrant.
- 2. Add broccoli, bell pepper, and carrot, and stir-fry for 5-7 minutes until vegetables are tender.
- 3. Stir in canned clams and soy sauce, cooking for an additional 2 minutes. Serve over brown rice.
Clam and Chickpea Salad
This protein-packed salad features canned clams and chickpeas, tossed with fresh herbs and a tangy vinaigrette for a refreshing meal.
- 1 can (6.5 oz) canned clam fillet, drained
- 1 can (15 oz) chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/4 cup parsley, chopped
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- 1. In a large bowl, combine canned clams, chickpeas, cherry tomatoes, and parsley.
- 2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- 3. Pour the dressing over the salad, toss to combine, and serve chilled.
Clam and Sweet Potato Cakes
These savory cakes combine canned clams and mashed sweet potatoes, pan-fried to perfection for a delicious and nutritious appetizer or snack.
- 1 can (6.5 oz) canned clam fillet, drained
- 1 cup mashed sweet potatoes
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil for frying
- 1. In a bowl, mix canned clams, mashed sweet potatoes, breadcrumbs, egg, garlic powder, salt, and pepper.
- 2. Form the mixture into small patties.
- 3. In a skillet, heat olive oil and fry the patties until golden brown on both sides. Serve warm.
Clam Tacos with Cabbage Slaw
These fresh and flavorful tacos feature canned clams topped with a crunchy cabbage slaw and a zesty lime dressing, perfect for a light meal.
- 1 can (6.5 oz) canned clam fillet, drained
- 4 small corn tortillas
- 2 cups green cabbage, shredded
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt to taste
- 1. In a bowl, combine shredded cabbage, cilantro, lime juice, and salt to make the slaw.
- 2. Warm the corn tortillas in a skillet until pliable.
- 3. Fill each tortilla with canned clams and top with cabbage slaw before serving.
Frequently Asked Questions (FAQ)
Are canned clams healthy?
Yes, canned clams are a healthy source of protein, vitamins, and minerals, particularly vitamin B12 and iron.
How should I store canned clams?
Store unopened cans in a cool, dry place. Once opened, refrigerate in an airtight container and consume within 2-3 days.
Can I eat canned clams straight from the can?
Yes, canned clams are pre-cooked and can be eaten straight from the can, but heating them enhances flavor.
What dishes can I make with canned clams?
Canned clams can be used in chowders, pasta dishes, salads, and as toppings for pizzas.
Are canned clams high in mercury?
Canned clams are generally low in mercury compared to larger fish, making them a safer seafood option.
How long do canned clams last?
Unopened canned clams can last for several years. Check the expiration date for best quality.
Can I freeze canned clams?
It is not recommended to freeze canned clams as the texture may change upon thawing.
What are the nutritional benefits of canned clams?
Canned clams are low in calories, high in protein, and provide essential nutrients like vitamin B12, iron, and selenium.