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Clams, like most seafood, are good for you, too. Low in fat and calories, clams are a good source of protein and the cholesterol-fighting fatty acid Omega-3. In fact, eating seafood twice a week can reduce the risk of heart disease by 50 percent.
Clams are available live in the shell, fresh shucked or frozen. Live clams in the shell should be tightly closed or “clam up” when tapped. Fresh shucked clams should appear plump and clean in almost clear liquid. Live clams can be stored for four to five days in the refrigerator. Fresh shucked clams should be served within two to three days.
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