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Clams

In season all year

Food Description:

Clams are bivalve, soft-bodied molluscs that live in shells, and there are many different varieties. The four main types are hard-shell, soft-shell, surf and razor clams, each suited to different cooking methods. Vongole are types of clams commonly used in cooking, especially pasta dishes.

Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.

General Information:

Category: Seafood - Mollusc
To Buy: It's easy to recognise good quality clams as they smell fresh, like the ocean. Most clams sold commercially have been cleaned, but check to ensure all the sand and grit has been removed.
To Store: Clams keep in the fridge for about a week in a bowl covered with a damp towel, but should be cooked as close to buying as possible. To freeze, remove clam meat from the shells and wrap in freezer paper or plastic, then wrap again in a plastic bag. Will keep this way for two months.
Tips and Tricks: Before cooking, scrub clams under running water with a stiff brush. To shuck clams, place in the freezer first for five minutes to loosen their hold. Hold the clam in your hand with the shell hinge aimed toward your palm. Insert a thin, dull knife (a sharp knife could cause serious harm) between the shell's edges. Work the knife slowly around so the hinge can be cut open, then pry open the shell and slide the knife between the clam and the top shell. Detach the clam by sliding the knife between it and the bottom shell.

Nutrition (Per serve):

Weight (grams): 54
Carbohydrates, g: 1.1
Fat (g): 0.3
Monosaturated Fat , g: 0.1
Iron, mg: Main function is synthesis of red blood cells, thus delivering oxygen around the body and maintaining all bodily functions. Contraindications: Excess accumulation may play a role in development of heart disease.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Sodium: Helps to maintain water levels in the body and is involved in secretion of gastric juices and nutrient transport. High amounts of sodium may lead to water retention and high blood pressure if it is not adequately excreted.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Safe/negligible amount
Energy (kJ): 296
Protein (g): 15.7
Saturated Fat, g : 0.1
Niacin (B3):
Zinc: Antioxidant and immune boosting, zinc fights infection and plays a role in wound healing. It is essential for growth and health of reproductive organs, especially the prostate. Needed for healthy hair, skin and nails. Also necessary for bone formation.
Phosphorus: Closely related to calcium, this mineral is an important component of bones and teeth and helps maintain the body's energy supply and pH levels.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a

Cooking:

Cooking Tips: Clams can be steamed, pan fried or grilled.

Benefits the Following Health Conditions:*

Anaemia

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

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