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clam

Blush is an excellent source of selenium. This mineral works jointly with one of the main antioxidant enzymes, thus preventing the formation of free radicals in the body. Discover the recipes based on healthy clams, the nutrient values of the clam, the number of calories, the intake of vitamins, iron, etc.

When to eat ?

When to eat ?

High season Beginning or End of Season Not the season

Recipe Suggestion

27

Calories
Linguine with clams
Linguine with clams
Pasta Healthy recipe
Nutrition
Values per 100 grams

Calories
99.2 Cal
Lipids
1.48 G
Cholesterol
-1 Mg
Sodium
-1 Mg
Potassium
-1 Mg
Carbohydrates
5.33 G
Protein
16.2 G
Sugars
-1 G
Vitamin A
-1 Mg
Vitamin B
-1 Mg
Vitamin C
-1 Mg
Vitamin D
-1 Mg
Vitamin E
-1 Mg
Iron
-1 Mg
Magnesium
-1 Mg
Food fibers
-1 G
Calcium
-1 Mg

FAQ

How to clean the clams well ?
- Start by washing the shells under cold water to remove all the impurities. Use a brush or soft sponge to remove impurities that have accumulated on the shell. - Place the clams in a large bowl of salted water and soak them for about 30 minutes. This will help to remove all the impurities and secretions that have accumulated inside the shells. -After letting the clams soak, remove them from the bowl and rinse them abundantly under cold water.
How to freeze seafood ?
- Wash and prepare seafood according to your preferences (for example, remove the shells from the molds and clams, or dissect the shrimp). - Place the seafood prepared in a freezing bag. - Eliminate as much air as possible from the bag before closing it. - Write the freezing date on the bag and place them in the freezer.
How to choose the clams ?
When you buy clams, look for fresh and lively shells with a closed shell. The clams must have a fresh and salty marine smell and must not have soft parts or broken shells. It is recommended to choose clams which have a uniform color and which are not covered with algae or debris. Sorts can be used in many recipes, including soups, stews and pasta dishes.
How to keep the clams ?
The clams must be kept alive until their consumption to guarantee their freshness. Before keeping them, throw away all the clams which are open or who have a damaged shell. Place the remaining clams in a plastic net bag or in an airtight container, and keep them in the refrigerator. The clams should be stored in the vegetable trap in your refrigerator and not in the door, where the temperature is more unstable. Use them within 1 to 2 days depending on the purchase.
How to cook clams ?
Brown shallots in butter, add the clams, a little white wine and parsley. Cook covered until the clams open. Serve with toast. Brown garlic cloves in olive oil, add the clams and white wine. Cook until the clams open, remove the clams and add cooked spaghetti in the same pan. Add parsley and red pepper for more flavor. Pass the clams in the flour, soak them in beaten egg and then in breadcrumbs. Fry in hot oil until golden. Serve with a tartare sauce. Cook the clams, remove the flesh and mix with vegetables (tomatoes, cucumbers, peppers) and herbs (parsley, coriander). Season with olive oil and lemon juice.
What are the varieties of clams ?
The common clam (Mercenaria Mercenaria), which is common on the Atlantic coast of the United States. Japanese clam (Philippinarum Ruditapes), which is a common species in the coastal waters of East Asia. European clam (Venerupis Decussata), which is a common species in the coastal waters of Europe.

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Index of Ingredients