Clams are strong in protein and a good source of B vitamins, essential for cellular energy production and maintaining a healthy nervous system. They are also high in the minerals Calcium, Magnesium, Iron, Zinc, and Copper, necessary for red blood cell formation, bone and muscular health, and a healthy metabolism. Clam meat also contains a significant amount of selenium, an important antioxidant.
We recommend defrosting the clams overnight in the refrigerator or placing them in a zipped bag and submerging them in cold water for 30 minutes for optimal results. Microwave defrosting is not recommended. After thawing, do not refreeze. Cut the clam straight through the centre (primary cut) once fully defrosted, giving in two identical-looking pieces. Then, from the inside of the stomach cavity, remove any dark substance. Any yellow or beige material should be kept since it has a unique flavour. Trim any loose ends before using sushi and salads, or add near the end of a hot application to avoid overcooking. White Bordeaux, Loire Sauvignon Blanc, or a dry rosé are the best matches.