John Myers
They can be found in all the world’s oceans, there are over 400 species. The almost heart-shaped mussels love being close to the coast and sandy bottom. The dark, porcelain-like, solid shell, which has deep grooves, is characteristic.
Origin
The goddess Venus is the namesake for the slightly heart-shaped shells. According to legend, the goddess was born from sea foam or from a clam. Clams are found in coastal waters worldwide.
Season
Clams are available all year round, often frozen.
Taste
Their light-colored flesh is similar to that of mussels, which are best cooked in a white wine sauce, as in our recipe. However, clams are smaller, taste a bit stronger, and slightly nutty.
Use
Like oysters, clams can also be eaten raw. They taste best steamed, boiled or steamed. A classic of Italian cuisine is spaghetti vongole, a simple but delicious dish made with mussels cooked in white wine, garlic and chili. They are also delicious in Mediterranean stews such as paella or baked with tomato sauce and parmesan. You can recreate an American classic with clams with our clam chowder recipe.
Storage/shelf life
Clams are available fresh, frozen and pre-cooked in cans or jars. Fresh mussels will keep in the refrigerator for a maximum of one to two days and should be prepared on the day of purchase if possible. Frozen and canned goods keep for about three months.
Nutritional value/active ingredients
Clams contain plenty of iron, iodine, vitamin E, and vitamin B12. Zinc is also contained in the flesh of the clam. They also provide the valuable omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which contribute to normal heart function. 100 g of mussels provide around 120 kcal or 501 kJ. Vitamin E and zinc each help protect cells from oxidative stress. Like iron, vitamin B12 ensures normal energy-yielding metabolism.
