Common names for Clam, surf clam
Surf clam, skimmer clam, hen clam, sea clam, giant clam, bar clam
Other languages for Clam, surf clam
- French name: Mactre d’Amérique
- Italian name: Spisula
- German name: Riesen-Trogmuschel
Introduction to Clam, surf clam
Surf clams are often served as “fried clams” on restaurants throughout the nation. This is the most abundant clam species in the United States, in terms of volume. Surf clams range in size from 4 1/2 to 8 inches. Hydraulic dredges extract them from sand or gravel environments at depths ranging from 10 to 300 feet. The fast-growing clam matures in five to seven years and is found throughout the east coast of the United States, from Long Island to southern Virginia. More over half originate in New Jersey, while New York makes a sizable contribution. Surf clams, unlike other clams, are too large and gritty to be eaten whole. They are also not sold live. Rather than that, they are processed on-shore. Two-thirds of the shucked weight of the surf clam is utilized. Half of it is made up of the “tongue,” which is mainly utilized to make fried clam strips. The remaining half is composed of flesh that wraps around the shell, as well as an adductor muscle that opens and closes the shell. It is used ground or chopped in chowders, bisques, and sauces.
Product profile for Clam, surf clam
The shells of surf clams are used as receptacles for filled meals, and the twin adductor muscles (white cylinders connected to the shell) as well as the liquid, or “nectar,” are excellent. These clams have a milder flavor than hardshell clams. The chewy white flesh is mild and sweet when cooked. The color of raw beef is whitish-orange. The color of cooked meat varies from ivory to golden yellow, with some dark spots. The liquid in canned clams should be clear to opaque. On breaded products, the breading should be intact.
Cooking tips for Clam, surf clam
This isn’t a clam that should be steamed or fried whole. It’s usually shucked and minced before being used in chowders, baked filled clams, and other similar dishes. Chowder, white sauces, and pasta dishes like clam linguine all benefit from minced or diced meat. For cooking, the fleshy foot can be sliced into strips. The juice from the clam may also be used to flavor soups, stews, and seafood meals.
Nutrition facts for Clam, surf clam
Calories: 74 Fat Calories: 8 Total Fat: 0.9 g Saturated Fat: 0.2 g Cholesterol: 34 mg Sodium: 56 mg Protein: 12.7 g Omega 3: 0.2 g
Primary product forms for Clam, surf clam
Fresh: Chopped or minced meat Frozen: Chopped or minced meat, Strips, Steaks Value-added: Canned meat (chopped), or minced, Pre-fried strips, Clam juice, Chowders and bisques, Cakes, Stuffed
Global supply for Clam, surf clam
United States, Iran