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Clams are nutrient-dense shellfish extraordinarily rich in vitamin B12 and iron. Just a small serving provides several times the daily B12 requirement. They're low in calories and fat while being an excellent source of lean protein.
Clams filter-feed and accumulate B12-producing bacteria. They contain the highest B12 concentration of any food - over 4000% daily value per 100g.
Live clams should close when tapped - discard any that stay open. After cooking, discard any that don't open. Buy from reputable sources and consume within 2-3 days.
Live clams keep 2-3 days refrigerated. Store in bowl covered with damp towel, never in water. Discard any that don't close when tapped.
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