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4 servings, 1/4 recipe (192 g) each
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Never select a clam that is already open or chipped, broken or damaged in any way. Make sure to immediately unwrap them when you get home so they can breathe before refrigerating.
Soak clams at least 20 min., or up to 1 hour, in large bowl of water before cooking. Instead of pouring the clams into a strainer to drain, remove them from the water with a slotted spoon, letting the sand and salt water fall to the bottom of the bowl. Once the clams have been soaked, use a firm brush to scrub off any remaining sand, barnacles or other attachments.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.