Surf clam, skimmer clam, hen clam, sea clam, giant clam, bar clam
Surf clams offer little waste: Shells serve as containers for stuffed dishes, and the twin adductor muscles (white cylinders attached to the shell) are delicious, as is the juice, or “nectar.” These clams are less flavorful than hardshells. Cooked, the chewy white meat is mild and sweet.Raw meat is whitish-orange. Cooked meat ranges in color from ivory to golden yellow, with some dark areas. Canned clams should be in clear to opaque liquid. Breading should be intact on breaded product.
Fresh: Chopped or minced meat Frozen: Chopped or minced meat, Strips, Steaks Value-added: Canned meat (chopped), or minced, Pre-fried strips, Clam juice, Chowders and bisques, Cakes, Stuffed
Hardshell clams, Softshell clams
This is not a clam to consider steaming or frying whole. It is generally shucked and minced for use in chowders, baked stuffed clams and the like. Minced or chopped meat is excellent in chowder, white sauces or with pasta dishes like clam linguine. The fleshy foot can be cut into strips for frying. The clam’s juice is also great as an additive to soups, stews and seafood dishes.
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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