Littleneck Clams (Steamed)
Mercenaria mercenariaMacronutrient Ratio
Caloric distribution of primary energy metrics per 100g
Micronutrient DV% Score
Top vitamins and minerals ranked by percentage of Daily Recommended Value
Health Benefits
Possible Risks & Side Effects
How to Prepare & Consume
Steam littleneck clams until they open, discarding any that remain closed. Serve with lemon and herbs for enhanced flavor.
Smart Selection & Storage
Choose clams that are tightly closed and feel heavy for their size; avoid any with broken shells or strong odors.
Store live clams in a breathable container in the refrigerator, covered with a damp cloth, and consume within a few days.
Myths vs Realities
MythClams are high in cholesterol and should be avoided.+
MythAll clams are the same and have the same nutritional value.+
MythYou can eat clams raw without any risk.+
Healthy Recipes
Garlic Lemon Littleneck Clams
Steamed littleneck clams infused with garlic and zesty lemon, served with a sprinkle of fresh parsley for a refreshing and healthy dish.
- 2 pounds littleneck clams
- 4 cloves garlic, minced
- 1 lemon, juiced
- 2 tablespoons olive oil
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- 1. Rinse the littleneck clams under cold water to remove any sand or grit.
- 2. In a large pot, heat olive oil over medium heat and sauté minced garlic until fragrant.
- 3. Add the clams, lemon juice, salt, and pepper, cover the pot, and steam until the clams open, about 5-7 minutes. Garnish with parsley before serving.
Mediterranean Clam Salad
A vibrant salad featuring steamed littleneck clams, cherry tomatoes, cucumber, and olives, drizzled with a light vinaigrette for a nutritious meal.
- 1 pound littleneck clams
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- 1. Steam the littleneck clams until they open, then let them cool and remove from shells.
- 2. In a large bowl, combine cherry tomatoes, cucumber, olives, and clams.
- 3. Whisk together olive oil, red wine vinegar, salt, and pepper, then drizzle over the salad and toss gently.
Spicy Clam and Quinoa Bowl
A nutritious bowl of quinoa topped with steamed littleneck clams, spinach, and a spicy sriracha sauce for a healthy kick.
- 1 pound littleneck clams
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups fresh spinach
- 2 tablespoons sriracha sauce
- 1 tablespoon sesame oil
- 1. Cook quinoa in vegetable broth according to package instructions.
- 2. Steam the clams until they open, then set aside.
- 3. In a skillet, sauté spinach in sesame oil until wilted, then combine with quinoa and top with clams and sriracha sauce.
Clam and Vegetable Stir-Fry
A colorful stir-fry featuring steamed littleneck clams and a medley of fresh vegetables, tossed in a light soy sauce for a quick and healthy meal.
- 1 pound littleneck clams
- 1 bell pepper, sliced
- 1 cup snap peas
- 1 carrot, julienned
- 2 tablespoons soy sauce
- 1 tablespoon ginger, grated
- 1. Steam the littleneck clams until they open, then set aside.
- 2. In a large skillet, stir-fry bell pepper, snap peas, and carrot in a bit of oil until tender.
- 3. Add the clams and soy sauce, tossing to combine before serving.
Clam and Sweet Potato Chowder
A creamy yet healthy chowder made with steamed littleneck clams and sweet potatoes, perfect for a comforting meal.
- 1 pound littleneck clams
- 2 medium sweet potatoes, diced
- 1 onion, chopped
- 2 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- 1. In a pot, sauté onion until translucent, then add diced sweet potatoes and vegetable broth.
- 2. Simmer until sweet potatoes are tender, then stir in coconut milk and clams.
- 3. Season with salt and pepper, and serve warm.
Clam Tacos with Avocado Salsa
Delicious tacos filled with steamed littleneck clams and topped with a fresh avocado salsa for a healthy twist on traditional tacos.
- 1 pound littleneck clams
- 8 corn tortillas
- 1 avocado, diced
- 1/2 cup diced tomatoes
- 1/4 cup red onion, chopped
- 1 lime, juiced
- Cilantro for garnish
- 1. Steam the littleneck clams until they open, then remove from shells.
- 2. In a bowl, mix avocado, tomatoes, red onion, lime juice, and cilantro to make the salsa.
- 3. Warm tortillas, fill with clams, and top with avocado salsa before serving.
Clam and Spinach Pasta
Whole grain pasta tossed with steamed littleneck clams and fresh spinach, drizzled with olive oil and garlic for a wholesome meal.
- 1 pound littleneck clams
- 8 ounces whole grain pasta
- 2 cups fresh spinach
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1. Cook pasta according to package instructions, then drain and set aside.
- 2. In a skillet, heat olive oil and sauté garlic until fragrant, then add spinach until wilted.
- 3. Add clams and cooked pasta, tossing to combine, and season with salt and pepper.
Clam and Cauliflower Rice Bowl
A low-carb bowl featuring steamed littleneck clams served over cauliflower rice, topped with fresh herbs and a squeeze of lime.
- 1 pound littleneck clams
- 1 head cauliflower, riced
- 1 tablespoon olive oil
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 1. Steam the littleneck clams until they open, then set aside.
- 2. In a skillet, sauté riced cauliflower in olive oil until tender, seasoning with salt and pepper.
- 3. Serve clams over cauliflower rice, drizzled with lime juice and topped with cilantro.
Clam and Chickpea Stew
A hearty stew combining steamed littleneck clams and chickpeas, simmered in a flavorful broth with spices for a nutritious dish.
- 1 pound littleneck clams
- 1 can chickpeas, drained
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 1. In a pot, sauté onion and garlic until soft, then add chickpeas, vegetable broth, and cumin.
- 2. Simmer for 10 minutes, then add clams and cook until they open.
- 3. Season with salt and pepper before serving.
Clam and Zucchini Noodles
A light and healthy dish featuring steamed littleneck clams served over spiralized zucchini noodles, topped with a garlic and herb sauce.
- 1 pound littleneck clams
- 2 medium zucchinis, spiralized
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup basil, chopped
- Salt and pepper to taste
- 1. Steam the littleneck clams until they open, then set aside.
- 2. In a skillet, heat olive oil and sauté garlic until fragrant, then add zucchini noodles and cook until just tender.
- 3. Add clams and basil, tossing to combine, and season with salt and pepper before serving.
Frequently Asked Questions (FAQ)
How should I store steamed littleneck clams?
Store steamed littleneck clams in an airtight container in the refrigerator and consume within 1-2 days for optimal freshness.
Can I eat the shells of littleneck clams?
No, the shells are not edible; only the meat inside should be consumed.
What is the best way to cook littleneck clams?
Steaming is one of the best methods as it retains moisture and flavor without adding extra fat.
Are littleneck clams healthy?
Yes, they are low in calories and high in protein, vitamins, and minerals, making them a nutritious seafood option.
How do I know if littleneck clams are fresh?
Fresh clams should be tightly closed or close when tapped; discard any that remain open.
Can I freeze steamed littleneck clams?
While it's possible to freeze them, the texture may change; it's best to consume them fresh.
What do littleneck clams taste like?
They have a sweet, briny flavor with a slightly chewy texture, making them a delicacy in many cuisines.
How many calories are in steamed littleneck clams?
There are approximately 148 calories in a 100g serving of steamed littleneck clams.