Hard Clams
Soft Clams
Surf Clams

Clams are very popular in the United States and offer a wide variety of preparation alternatives. The soft-shell clam from the northeast U.S. all the way to France is also called Longneck Steamers or Sand Gaper. This clam has a thick protruding neck and the shell never is able to shut tightly.

Clams with hard shells come in a variety of shapes and sizes from stubby round to long razor shapes. Though the shells may be white to purple, the flesh is usually beige to cream in color with a red coral speckle occasionally.
Smaller hard shells are eaten raw and larger ones, due to their tough nature, are cut or chopped and used! in chowders, fritters and sauces.

Clams are marketed already shucked, fresh or frozen, frozen chopped clams and frozen clam nectar are packed in four pound containers, shucked clam meat is also available as whole or as chopped frozen. Canned clam broth and clam meat is also available in #5 and #10 cans as canned.

Name  Market Form  Weight Cooking Method
Hard Shell Clams Live fresh,
frozen shucked,
80 per bushel
100-250 per gal
Steam in shell, Raw in half-shell,
Soft Shell Clams in shell,
canned smoked
45 per bushel 
200- 700 per gal.
Fry, breaded and fried, bake, broil,
Nutritional Value: 3.5 oz./100 grams 

Clams      60 calories,  9 grams protein,  3 grams carbohydrates, 1 gram fat 

Clams Mussels Oysters Scallops

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