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Not just for clam chowder, clams can be eaten raw, steamed, boiled, baked or fried. Clams are part of the Mollusk family of shellfish; the meat inside the clam is white, but the shells come in a variety of colors. Clams are harvested along the Pacific, Atlantic and Gulf coasts, each yielding different varieties. Regardless of the variety, clams provide an excellent source of protein, vitamins and minerals. For example, a serving of clams (roughly 9 cooked clams) has more iron than a 3 oz serving of beef, making it a great food for anyone concerned with iron deficencies.