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Manila Steamer Clams

Nothing is more appetizing than Fresh Manila Steamer Clams!

*Min:1 Pound(s):

$5.99
Per Pound(s)

Min: 1 Pound(s)

Description

Manila Steamer Clams

Nothing is more appetizing than Fresh Manila Steamer Clams! Use in pasta dishes, cioppino, soups -- or just plain steamed with garlic and drawn butter!

Nutritional Benefits

Clams belong to the class Pelecypoda (also called bivalvia or bi-valve mollusk) that digs in the sand. Salt water clams rank higher for eating purposes although it is native to both salt and fresh water. A clam is a good source of calcium and it is also high in protein.

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Storage

Purchase clams just before cooking them so there should be little storage to worry about. If you do purchase them several hours in advance, they should be stored uncovered in the refrigerator to keep them cool and moist. Do not keep them in water or they will die. They should not be wrapped in anything airtight since they need oxygen to keep them alive. Shucked clams in their liquor can be refrigerated for several days or frozen in an airtight container. Defrost frozen clams in the refrigerator, not at room temperature.

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Great Recipes You Can Use This With

Here are some great recipes that you can use for this:

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Recipes

Recipes

  • Crab Cakes

    Crab Cakes

    Crab Cakes

    • Lunch Dinner

    • Appetizer

    • 1-2

  • Seafood Boil

    Seafood Boil

    Place Rice into deep bowl and serve seafood all over rice

    • Lunch Dinner

    • Entrée

    • 9-10

    • 10m

  • Clams with Linguine

    Clams with Linguine

    When buying clams ask the person sorting to check and make sure each one closes and then after weighing to place on ice. This will help guarantee fresh clams on the ride home.

    • Snacks

    • Entrée

    • 3-5

    • 30m

Nutritional Facts

Nutritional Facts

Nutritional Benefits

Clams belong to the class Pelecypoda (also called bivalvia or bi-valve mollusk) that digs in the sand. Salt water clams rank higher for eating purposes although it is native to both salt and fresh water. A clam is a good source of calcium and it is also high in protein.

Good Points
  • Very high in iron
  • Very high in manganese
  • High in niacin
  • High in phosphorus
  • No sugar
  • High in potassium
  • High in riboflavin
  • Very high in selenium
  • Very high in vitamin B12
  • Very high in vitamin C
  • High in zinc
 

Nutritional Information

NutrientUnit1 Value per 100g3.0 oz 85.0g20.0 small 190.0g
Proximates
Water g 63.64 54.09 120.92
Energy kcal 148 126 281
Protein g 25.55 21.72 48.54
Total lipid (fat) g 1.95 1.66 3.7
Carbohydrate, by difference g 5.13 4.36 9.75
Fiber, total dietary g 0 0 0
Minerals
Calcium, Ca mg 92 78 175
Iron, Fe mg 2.81 2.39 5.34
Magnesium, Mg mg 18 15 34
Phosphorus, P mg 338 287 642
Potassium, K mg 628 534 1193
Sodium, Na mg 1202 1022 2284
Zinc, Zn mg 2.73 2.32 5.19
Vitamins
Vitamin C, total ascorbic acid mg 22.1 18.8 42
Thiamin mg 0.15 0.128 0.285
Riboflavin mg 0.426 0.362 0.809
Niacin mg 3.354 2.851 6.373
Vitamin B-6 mg 0.11 0.094 0.209
Folate, DFE µg 29 25 55
Vitamin B-12 µg 98.89 84.06 187.89
Vitamin A, RAE µg 171 145 325
Vitamin A, IU IU 570 484 1083
Lipids
Fatty acids, total saturated g 0.188 0.16 0.357
Fatty acids, total monounsaturated g 0.172 0.146 0.327
Fatty acids, total polyunsaturated g 0.552 0.469 1.049
Cholesterol mg 67 57 127
Footnotes
(a)"Samples were obtained from 12 retail stores using a probability-based sampling plan.  Some fish had been treated during processing to retain moisture on thawing.  Untreated fish = 112 mg sodium/100g."

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Purchase clams just before cooking them so there should be little storage to worry about. If you do purchase them several hours in advance, they should be stored uncovered in the refrigerator to keep them cool and moist. Do not keep them in water or they will die. They should not be wrapped in anything airtight since they need oxygen to keep them alive. Shucked clams in their liquor can be refrigerated for several days or frozen in an airtight container. Defrost frozen clams in the refrigerator, not at room temperature.

Preparation and Cooking Tips

Just before cooking, clams must be thoroughly cleaned and rinsed several times. Scrub them with a stiff brush under cool running water and trim off beards if they have them. If any are open, tap the shell. If they don’t close tightly, discard them. If any don’t open when cooked, discard them. These little creatures are inexpensive and plenty. Clams can be cooked in various methods such as smoked, boiled, steamed, roasted, barbecued or fried in butter.

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Quick cooking Tips

  • Just before cooking, clams must be thoroughly cleaned and rinsed several times.
  • Scrub them with a stiff brush under cool running water and trim off beards if they have them.
  • Clams can be prepared smoked, boiled, steamed, roasted, barbecued or fried in butter.
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