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Atlantic Chopped Clams (2 Pints)

Item #: choppedclams

$22.00

If you are from or have ever visited New England, you are undoubtedly familiar with how popular clams are in several styles of dishes. From chowders to pastas, our chopped clams will provide a welcome transformation to your dinnertime routines. These clams are wild-caught and are very easy to prepare. Whether simmered in a saucepan with an assortment of spices and seasonings or baked in the oven to create a spread for appetizer crackers, we guarantee you can find plenty of options to add some pizzazz to your classic meals. Enjoy two pints of Atlantic chopped clams for an affordable price when you order online today!

Clams are an excellent source of lean protein and, to much surprise, they provide more iron than beef. If you are concerned about introducing fish to your family’s regular meals due to the risk of contaminants or environmental impact, clams are an exceptional alternative because they have little to no contaminants and score high for minimal impact on the environment compared to other habitually harvested foods. Achieve optimal heart health thanks to the essential fatty acids in clams.

Atlantic chopped clams are ideal for replacing oily fishes or other recipe rotations you are looking to take a break from. If you crave clams but hate the hard work of shucking them, discover the convenience in our chopped clams that are ready to be prepared for you and your family to enjoy. Explore Wholey’s Market signature products and make dinner both easy and fun for everyone.

To steam:
Pour ¼ cup water into a 5-7 quart pan. Add clams, cover and boil over medium-high heat just until shells open (5-10 minutes); remove clams as they open. Discard unopened clams. Serve warm in wide bowls. Strain cooking liquid and serve in small bowls as a dip along with melted butter and lemon wedges.

Or remove steamed clams from shells and use in other recipes. For a great appetizer, try mixing ¼ cup salad oil, 3 tablespoons grated Parmesan cheese and 3 cloves minced garlic. Pour on loose clams in half shells arranged on a baking dish. Broil 4” from heat, just until cheese begins to melt (about 5 minutes). Sprinkle with parsley and extra cheese. Serve with wooden picks.

To pan-fry:
Lightly coat clams with flour. Over medium-high heat, add 1 tablespoon salad oil and 1 tablespoon butter. Place shucked clams without crowding, in pan and cook, turning once until browned (about 1 – 1 ½ minutes total): add more oil and butter as needed. Lift out clams on to a towel paper lined-plate, season with salt and pepper and serve.

 
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