Clams Charm Cooks And Children

May 10 00:00 2001 Print This Article

The sweet, distinct flavor of clams provides fast and unparalled seafood meals sure to delight the cook, the kids and just about anyone else. Clams are available at your local seafood counter and most seafood restaurants year-round.

Dress them up, or eat them steamed right out of the shell. Prepare hearty Virginia Clam Chowder or a quick Clams with Red Peppers and Pasta. Clams pack superb nutritional value in a low-calorie, low, fat, heart-health food.

A 3.5-ounce serving of clams has only 74 calories and mere .6% fats, but supplies 12.8% of protein. Clams also supply cholesterol-fighting Omega-3. Studies have shown that eating fish or shellfish twice per week may cut in half the risk of heart disease.

Virginia, a leader in clam harvesting, has some of the nation's most stringent standards for water quality and seafood processing. Virginia's watermen and processors ship only the highest quality inspected seafood fresh to the market every day.

Atlantic hardshell clams are available live in the shell, fresh shucked or frozen. Fresh clams must be alive-shells should be tightly closed or "clam up" when tapped. Shucked clams should be plump and completely covered in their own clear liquors. Clams will remain in quality condition for a week or longer if stored at 32 degrees shucked and 35 degrees in the shell. Marketed by size, the largest clams are chopped and best suited for chowder, fritters or stuffing. The smaller clams are delicious raw or steamed.

Mushrooms Stuffed with Whole Clams

Yield: 6 servings as an appetizer


  • 24 mushrooms, about 2" in diameter
  • 3 tbsp butter, melted
  • 24 Atlantic clams, shucked
  • 5 tbsp horseradish
  • 8 tbsp mayonnaise
  • 1 tsp Worcestershire sauce
  • 6 drops Tabasco sauce


  1. Remove stems from mushrooms and reserve for another use (or discard).

  2. Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet.

  3. Place 1 clam in each mushroom cap. Mix together remaining ingredients and spoon over clams.

  4. Broil about 6" from heat for about 8 minutes or until mushrooms are tender and topping begins to brown.

  5. Serve hot with lemon wedges.

Source: NAPSI

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