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 clams until they open, discarding any that remain closed. Serve with lemon or garlic butter 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 clams in a breathable container in the refrigerator and consume them within 1-2 days for optimal freshness.
Myths vs Realities
MythClams are high in cholesterol and should be avoided.+
MythAll clams are the same and have the same taste.+
MythYou can eat clams raw without any risk.+
Healthy Recipes
Garlic and Herb Steamed Littleneck Clams
These littleneck clams are steamed with a fragrant blend of garlic and fresh herbs, creating a light yet flavorful dish perfect for any seafood lover.
- 2 pounds littleneck clams, cleaned
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup white wine
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a large pot, heat olive oil over medium heat and sauté garlic until fragrant.
- 2. Add the clams and white wine, then cover the pot and steam for 5-7 minutes until clams open.
- 3. Stir in fresh parsley, season with salt and pepper, and serve immediately.
Spicy Littleneck Clam and Tomato Stew
This hearty stew combines steamed littleneck clams with juicy tomatoes and a hint of spice, making it a comforting yet healthy meal.
- 2 pounds littleneck clams, cleaned
- 1 can (14 oz) diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 2 cups vegetable broth
- Salt and pepper to taste
- 1. In a large pot, sauté onion and garlic until translucent.
- 2. Add diced tomatoes, vegetable broth, and red pepper flakes; bring to a simmer.
- 3. Stir in clams and cook until they open, about 5-7 minutes. Season with salt and pepper before serving.
Littleneck Clams with Lemon and Dill Quinoa
A refreshing and nutritious dish featuring steamed littleneck clams served over a bed of lemon-dill quinoa, perfect for a light lunch or dinner.
- 2 pounds littleneck clams, cleaned
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- Juice of 1 lemon
- 1 tablespoon fresh dill, chopped
- Salt to taste
- 1. Cook quinoa in vegetable broth according to package instructions; stir in lemon juice and dill once cooked.
- 2. Steam clams in a separate pot until they open, about 5-7 minutes.
- 3. Serve clams over the lemon-dill quinoa.
Mediterranean Littleneck Clam Salad
This vibrant salad features steamed littleneck clams tossed with fresh vegetables and a zesty vinaigrette, making it a perfect light meal.
- 2 pounds littleneck clams, cleaned
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1. Steam clams until they open, about 5-7 minutes.
- 2. In a bowl, combine cucumber, bell pepper, red onion, olive oil, and lemon juice; season with salt and pepper.
- 3. Toss in the steamed clams and serve chilled.
Coconut Curry Littleneck Clams
This exotic dish features littleneck clams steamed in a rich coconut curry sauce, providing a delightful twist on traditional seafood recipes.
- 2 pounds littleneck clams, cleaned
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon ginger, grated
- 1 tablespoon lime juice
- Fresh cilantro for garnish
- 1. In a pot, combine coconut milk, red curry paste, ginger, and lime juice; bring to a simmer.
- 2. Add clams and cover, steaming until clams open, about 5-7 minutes.
- 3. Garnish with fresh cilantro and serve with rice.
Littleneck Clams with Spinach and Feta
A delightful combination of steamed littleneck clams, fresh spinach, and crumbled feta cheese, creating a nutrient-packed dish full of flavor.
- 2 pounds littleneck clams, cleaned
- 4 cups fresh spinach
- 1/2 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1. In a pot, heat olive oil and sauté garlic until fragrant.
- 2. Add spinach and cook until wilted; then add clams and cover to steam until they open, about 5-7 minutes.
- 3. Sprinkle with feta cheese, season with salt and pepper, and serve.
Littleneck Clams with Cauliflower Rice
A low-carb alternative featuring steamed littleneck clams served over a bed of cauliflower rice, seasoned with herbs for a healthy twist.
- 2 pounds littleneck clams, cleaned
- 1 head cauliflower, grated into rice
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- 1. In a skillet, heat olive oil and sauté cauliflower rice until tender, about 5 minutes; stir in thyme and season with salt and pepper.
- 2. Steam clams in a separate pot until they open, about 5-7 minutes.
- 3. Serve clams over the cauliflower rice.
Littleneck Clams with Avocado and Lime
A refreshing dish featuring steamed littleneck clams paired with creamy avocado and a zesty lime dressing, perfect for a light appetizer.
- 2 pounds littleneck clams, cleaned
- 1 ripe avocado, diced
- Juice of 2 limes
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
- 1. Steam clams until they open, about 5-7 minutes.
- 2. In a bowl, combine avocado, lime juice, cilantro, salt, and pepper.
- 3. Serve the clams topped with the avocado mixture.
Littleneck Clams with Ginger and Scallions
This Asian-inspired dish features steamed littleneck clams with ginger and scallions, delivering a burst of flavor in every bite.
- 2 pounds littleneck clams, cleaned
- 2 tablespoons ginger, grated
- 4 scallions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- 1. In a pot, combine ginger, scallions, soy sauce, and sesame oil; add clams and cover to steam until they open, about 5-7 minutes.
- 2. Season with salt and pepper, and serve hot.
Littleneck Clams with Roasted Red Pepper Sauce
A flavorful dish featuring steamed littleneck clams drizzled with a creamy roasted red pepper sauce, perfect for a gourmet touch.
- 2 pounds littleneck clams, cleaned
- 1 jar (12 oz) roasted red peppers, drained
- 1/4 cup Greek yogurt
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1. Steam clams until they open, about 5-7 minutes.
- 2. In a blender, combine roasted red peppers, Greek yogurt, garlic, salt, and pepper; blend until smooth.
- 3. Serve clams drizzled with the roasted red pepper sauce.
Frequently Asked Questions (FAQ)
How should I clean littleneck clams before cooking?
Soak them in cold water for 20 minutes to allow them to expel sand, then scrub the shells with a brush.
Can I eat the shells of littleneck clams?
No, the shells are not edible; only the meat inside should be consumed.
How long do I need to steam littleneck clams?
Steam clams for about 5-7 minutes or until they open.
What are the best side dishes to serve with steamed clams?
Steamed clams pair well with crusty bread, pasta, or a fresh salad.
Are littleneck clams sustainable?
Yes, when sourced from responsible fisheries, littleneck clams are considered a sustainable seafood choice.
How can I tell if littleneck clams are fresh?
Fresh clams should be alive, with tightly closed shells or shells that close when tapped.
What is the nutritional value of littleneck clams?
They are low in calories and high in protein, vitamins, and minerals, making them a nutritious seafood option.
Can I freeze steamed littleneck clams?
It is not recommended to freeze steamed clams as it can affect their texture; it's best to consume them fresh.