I discovered a new snack I am enjoying the hell out of, smoked clams in olive oil. Of course, I must share my pleasure with you and encourage you to partake.
There is no logical reason why tuna in a can is mainstream while other tin-enclosed seafood remains relegated to a niche market. Now that we have brands devoted to sustainable fishing practices, we can feel better about breaking out our can openers. From Matthew G. Kadey, M.Sc., R.D.:
If fresh fish seems inconvenient, expensive, and hard to prepare, you’re forgetting about a handy option: canned swimmers. In many ways canned fish is a better choice. Multiple common varieties offer less-expensive, better-tasting products naturally low in toxins and contaminants and, as a bonus, harvested in an environmentally sustainable way.
Let us address our palate’s preferences.
When I snack, salty and smoky are my desired flavor outcomes. BBQ chips or Funyuns might satisfy your cravings. I respect your decision, but I’ll take a different route. Hand over the oily, chewy goodness of the delectable canned clam.
If you were a clam, wouldn’t you like to float around in some fragrant olive oil? Me too. If I’ve been kickin’ it in salt water my whole life, I’d be grateful for the change of pace. From whfoods.com:
Thanks to its status as a spotlight food in the Mediterranean Diet, and thanks to extensive research on its unique phytonutrient composition, olive oil has become a legendary culinary oil with very difficult-to-match health benefits. Among its extensive list of phytonutrients, no single category of nutrients is more important than its polyphenols.
We all know olive oil is good for us. What are we getting out of the clams themselves? From livestrong.com:
Clams are surprisingly high in iron. So high, in fact, that t-bone steaks and beef liver don’t compare. A three-ounce serving of cooked clams, or about nine small clams, has about 24 milligrams of iron. That’s more iron than recommended each day for most adults (iron RDA is 18 milligrams per day for pre-menopausal women and eight milligrams per day for adult men and post-menopausal women.)
For athletes in particular, iron is crucial. It is intimately involved in the conversion of blood sugar to energy. Metabolic energy enables our big ol’ muscles to fire on all cylinders while training or competing.
So we’ve got protein and iron for muscle, phytonutrients for antioxidant, anti-inflammatory, and liver health promoting activities, rich flavor to satisfy our cravings and the convenience of an easy to open can.
Just use a spork and not your fingers, dig? I don’t want to be responsible for your stanky digits.
Kap
Jeremy says
You’re gonna need to brush your teeth after eating those bad boys. 😉 How about a toothpaste review?
Gabe Kapler says
Love the idea of a toothpaste review, Jeremy. On it.
Lisa Ferguson Drake says
I used to eat these for a meal with cheese and Triscuits as a poor college student. The little oysters, too. Thanks for the reminder of how yummy they are!
Gabe Kapler says
That’s what I’m here for, Lisa. To remind you of your days before you became rich (smile).
Lisa Ferguson Drake says
Rich but not in $$.
Msquared says
Kapler-
Upon eating these smokey little gems, what would I do about my stanky beard?
Gabe Kapler says
Simple. Enjoy the aroma. Kudos on the beard, by the way. Trumpet that masculinity.
Chester says
Uh, oh, Gabe — what’s next? Kippered herring? Creamed herring? Borscht?! Taking the rolls wrapped in a napkin when you leave a restaurant!!??
Just foolin’, man.
ps been into canned sardines and anchovies (salty!!) lately myself.
Gabe Kapler says
Why are you always on point, Chester? Nice work, my man.
Duane says
This sound like something I need to try. I’ve been always been into the canned sardines as Chester has but always looking for something new.
Gabe Kapler says
Lots of options out there, Duane. Do your thing.
Laura says
Nice post Kap. I can’t do “smoked” anything anymore. I tried again last week because I have a sister and brother-in-law who have a NEW smoker and do smoked meat every weekend. My husband used to fish Lake Michigan with his “buddies” and I ate so much smoked salmon that I can’t get anything “smoked” near me. But I still LOVE pickled herring and Swedish herring in a can. You never say anything about “beef liver” for iron. Very good for you also.
Gabe Kapler says
Beef liver is on my short list, Laura. Always happy to have you stop by. Thanks.
Mark says
I’ve always liked class, mussels, and oysters but never thought about eating them canned. The olive oil is a nice bonus.
Mark says
*clams
Gabe Kapler says
You got it, Mark.
Ben Kronk says
I read your post on this, and then happened to be walking by them in the store a few days later. I bought them, but I still have to eat them – takes much less courage to buy than to eat, haha! Thanks for posting – I remember you from your rookie days as a Detroit Tiger, and heard about this website on a recent Detroit radio interview… interesting stuff, keep it coming!