Proteins

Shellfish (Faisua / Clams)

Edible marine clams and bivalves steamed, grilled or added to soups and rice.

Shellfish here covers edible bivalves such as clams and the Samoan sea grape relative faisua, gathered from coastal waters. Clams are steamed open, tossed through pasta and rice, or added to chowders and soups, releasing briny liquor. They should be purged of sand and discarded if they do not open when cooked.

Shellfish (Faisua / Clams) are bivalve mollusks belonging to the class Bivalvia, prized across coastal cuisines worldwide for their briny, oceanic sweetness and tender texture. In Goan and Portuguese-influenced South Asian cooking, small clams are known as faisua—a term that arrived with colonial trade routes and remains central to coconut milk curries and rice dishes along India's western coast. The Manila clam (Tapes philippinarum) dominates global production and consumption, but dozens of varieties range from thumbnail-sized littlenecks to enormous geoducks, each suited to different preparations. Their behavior in the kitchen is predictable once you understand it: clams purge sand through their siphons, open when cooked, and release a savory liquor that forms the backbone of countless sauces, broths, and risottos. Freshness is non-negotiable—a clam that doesn't close when tapped, or that smells of decay or sulfur, should be discarded immediately. The cooking liquid itself is precious: strain it through cheesecloth to remove grit, and you have liquid gold for paella, chowder, or a quick seafood pasta.

Measured in: g
Storage: Fridge

Allergens

Shellfish

Types & varieties

Manila Clam

Pacific variety; sweet, tender meat; most common for steaming; 2–3 inches

Littleneck Clam

Smallest hard-shell variety; excellent raw on half shell or steamed; 1–1.5 inches

Cherrystone Clam

Larger than littleneck; good raw or for chowder; 1.5–2 inches

Quahog (hard clam)

Ranges from small to very large; chowder clams are the largest; tough texture when overcooked

Soft-Shell Clam (Steamers)

Elongated shells that don't close fully; sandy; requires thorough purging; prized in New England

Razor Clam

Elongated, narrow shell; tender meat; found on Pacific and Atlantic coasts; 3–6 inches

Geoduck

Very large clam; firm, crisp texture; sweet flavor; primarily Pacific Northwest

Faisua (Goan/Portuguese)

Regional term for small clams used in South Asian coastal cuisines; typically Manila or similar small variety

Purging Sand

Sand is the enemy of every clam dish. Purging forces clams to expel grit from their digestive systems before cooking. The method is simple but requires correct brine concentration: dissolve 1/3 cup of salt into one quart of cold water—you're mimicking seawater. Submerge the clams, cover the bowl, and refrigerate for 20–30 minutes. Lift them out, rinse briefly, and cook. Some cooks add cornmeal to the brine, believing it speeds digestion, but plain salted water works equally well. Soft-shell clams (steamers) require extra attention: their elongated, gap-toothed shells trap more sand, so extend purging to 1–2 hours and scrub them aggressively under cold running water with a stiff brush.

Use 1/3 cup salt per quart water for proper brine concentration
Purge 20–30 minutes in the refrigerator, covered
Rinse and scrub shells before cooking
Soft-shell clams may need 1–2 hours and more vigorous scrubbing

The Clam Liquor

When steamed or shucked, clams release their own briny, umami-rich liquid. This 'clam liquor' or 'clam juice' is not a byproduct to discard—it is an ingredient. Strain it through a fine-mesh sieve lined with cheesecloth to remove any residual sand, then use it as the cooking liquid for risotto, as a base for chowder, or to deglaze a pan after sautéing clams. A pint of live clams typically yields 1/2 to 3/4 cup of liquor. If a recipe calls for clam juice and you're using fresh clams, you have it; bottled clam juice is a backup for canned or frozen preparations.

Strain clam liquor through cheesecloth to remove sand
Use as cooking liquid for risotto and pasta dishes
Substitute for bottled clam juice in recipes
Save it—clam liquor freezes well for 3 months

Common uses

Steamed as an appetizer with garlic, white wine, butter, and parsleyGrilled on half shell with compound butter or herb oilAdded to soups: New England clam chowder, Italian brodo di vongole, Portuguese moquecaSeafood rice dishes: Spanish paella, Italian risotto ai frutti di mare, Goan faisua curryCioppino and other tomato-based seafood stewsFried as clam strips or in clam cakesRaw on half shell with mignonette or cocktail sauce (littleneck, cherrystone)Added to pasta: linguine alle vongoleStuffed and baked on the half shellAdded to stuffings for fish and seafood pies

Tips & pitfalls

Purchase live clams only: tap any open shells—if they don't close, discard them
Purge sand by soaking in heavily salted water (1/3 cup salt per quart water) for 20–30 minutes in the refrigerator
Scrub shells thoroughly with a stiff brush under cold running water before cooking
Never cook clams in fresh water—they will die and become tough
Cook just until shells open, typically 3–5 minutes of steaming; discard any that remain closed
Add clams to cooked dishes in the final minutes only to prevent overcooking
If shucking raw, work over a bowl to catch juices (clam liquor) which are valuable for cooking
Frozen clam meat should be thawed gently in the refrigerator overnight; use within 3 months of freezing

Nutrition

86kcal

Energy

360 kJ · per 100 g

Where the calories come from

Protein 72%Carbs 18%Fat 11%

Protein

14.7g

29% DV

Carbs

3.6g

1% DV

Fat

1% DV

Fiber

0% DV

Sugars

of which

Sodium

601mg

26% DV

Notable micronutrients

Vitamin B12470% DV

Selenium56% DV

Phosphorus16% DV

Vitamin A10% DV

Iron9% DV

Vitamin E5% DV

Source · USDA FoodData Central · approx. Mollusks, clam, mixed species, raw

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In the shops

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Good to know

Type: Bivalve mollusk (class Bivalvia)
Habitat: Marine and brackish waters worldwide
Peak Season: October through April (cold water months); year-round in most markets
Flavor Profile: Briny, oceanic, subtly sweet; intensity varies by variety and harvest location
Typical Size: 1–4 inches depending on variety
Edible Yield: Approximately 40–50% meat after shucking
Shelf Life: Live clams: 1–2 days refrigerated; cooked meat: 3–4 days
Storage: Live: in a bowl covered with damp cloth, never submerged in fresh water
Difficulty: Moderate (requires cleaning and sand purging)
Equipment: Clam knife or sturdy paring knife; stiff brush for scrubbing shells

Substitutes

Mussels — Similar briny flavor and texture; cook slightly longer as mussels take more time to open
Oysters — Different texture (creamier) and stronger flavor; can be used raw but behave differently in cooked applications
Cockles — Small, sweet; require similar purging and cooking methods
Small squid/scallops — For dishes where chewy texture is acceptable; different flavor profile

Pairs with

Garlic White wine (Pinot Grigio, Sauvignon Blanc)Butter Parsley (flat-leaf)Lemon Tomatoes Chorizo Saffron CreamBacon/pancettaAnise-flavored spirits (Pastis, Pernod)Shallots

Also called

Faisua · Clams · Bivalves