Clams are healthy because they have a hight content of iodine and selenium. Iodine prevents metabolic disorders while selenium can be a preventative agent against certain forms of cancers.

Clams also give you large amounts of iron which looks after the blood and facilitates the transportation of oxygen through your body.

Tip: Be aware that clams has a hight content of water and sometimes a high level of bactiera. You should store them at maximum 39.2 F and for a maximum of only 1-2 days.

Energy per 100 grams: 91 kcal
Protein: 14.4 grams
Fat: 2.2 grams
Carbohydrate: 3.3 grams

Recipe:

Steamed Clams

3 to 4 pounds live, small, hard-shelled clams - also called cherrystones or littlenecks (in the New England states) and steamer clams (in the Pacific Northwest)
NOTE: If open, tap on shell. If it does not close, bin the clam.

3 tablespoons butter
1 small white onion, coarsely chopped
6 parsley stems
3 cloves garlic, lightly chopped
1 bottle dry white wine
½ teaspoon red pepper flakes
Melted unsalted butter*
Thick slices of French Bread

* The use of unsalted butter is imperative for this recipe, otherwise it is way too salty!

NOTE: FDA’s recommendations are to soak steamer clams for several hours in seawater (or 1/3 cup coarse kosher salt and 1 gallon water) to which you have added 1 cup cornmeal. Use kosher or sea salt as the iodine in regular salt will kill the clams before they hit the boiling water.

One hour before serving, scrub clams with vegetable brush in cold water; rinse with water until free of sand (adding a little coarse kosher salt to the water will help to remove the sand from the clams).

In a steamer pot or a large kettle, melt butter; saute onion and garlic until soft. Add white wine and pepper flakes and bring to a slow boil. Add clams and cover pot with a tight-fitting lid and steam over low heat just until clams open, about 5 to 10 minutes. Do not over cook, as clams will become tough and rubbery (discard any clams that do not open).

Use tongs or a slotted spoon to transfer the clams to large individual soup bowls with individual cups of melted butter. Pour broth through a cheesecloth-lined strainer to remove any sand. The broth can either be used as a dunking liquid for the French bread or placed in mugs to drink.

Exercise of the Day:

Raise your hands in front of your chest, palms facing each other, heels of hands pressed together, fingers pointing inwards towards your chest. Your forearms should be parallel with the ground.

Now push your hands together hard for a count of 20 seconds.

Repeat as often as you wish.

[Credit: The photo is clam diggers at sunset by Jim Ward]

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