Are Canned Clams Okay to Eat? A Guide to Safety and Nutrition

According to FDA testing in 2022, certain samples of canned clams from China contained elevated levels of PFOA, a type of PFAS, prompting recalls. Beyond this specific concern, are canned clams okay to eat, and what are their nutritional benefits?

Quick Summary

Commercially canned clams are generally safe, nutritious, and convenient due to high-heat processing. However, recent FDA findings on PFAS contamination in some imports highlight the need to check the country of origin. Consumers should also be mindful of the potential for high sodium content and common shellfish allergies when consuming this pantry staple.

Key Points

• Safety Depends on the Source: While commercial canning kills bacteria, recent FDA testing found high levels of PFAS chemicals in some imported canned clams, leading to recalls.

• Choose Wisely: Always inspect the can for damage and check the label for the country of origin, especially given contamination alerts for some imports from China.

• Highly Nutritious: Canned clams are an excellent source of lean protein, vitamin B12, iron, zinc, selenium, and omega-3 fatty acids.

• Be Mindful of Sodium: Clams packed in brine can be high in sodium, so those on low-sodium diets should choose varieties packed in water and can rinse them before use.

• Don't Overcook: Canned clams are already cooked during processing. Add them near the end of your recipe to simply heat them through and prevent a rubbery texture.

• Preserve the Juice: The flavorful liquid in the can is an asset for recipes like pasta sauce and chowder, adding depth and a briny taste.

• Proper Storage: Unopened cans should be stored in a cool, dry place. Once opened, transfer unused clams and liquid to an airtight container and refrigerate for up to a week.

The Safety of Commercially Canned Clams

For decades, canned clams have been a reliable pantry staple for their convenience and long shelf life. The commercial canning process involves heat sterilization, which effectively kills bacteria like Clostridium botulinum that could cause foodborne illness. This makes unopened, properly stored canned clams a very low-risk food in terms of bacterial contamination. Unlike fresh clams, which carry risks if not sourced and prepared correctly, canned clams are pre-cooked and ready to use, minimizing concerns for most healthy individuals.

The FDA's PFAS Warning

In 2022, the U.S. Food and Drug Administration (FDA) reported significant findings from a survey of seafood, revealing concerning levels of perfluorooctanoic acid (PFOA), a type of per- and polyfluoroalkyl substance (PFAS), in some canned clam samples imported from China. PFAS are often called “forever chemicals” because they break down very slowly and can accumulate in the environment and human body. The FDA deemed the levels in some samples a potential health concern, leading to voluntary recalls from several distributors, including Bumble Bee and Crown Prince. In response, the FDA issued import alerts to prevent further entry of contaminated clams. While the FDA continues to investigate and expand testing, this event highlights the need for consumers to pay attention to the country of origin when purchasing canned seafood.

Nutritional Profile: What's in a Can of Clams?

Despite processing, canned clams are a nutritional powerhouse, offering several key health benefits.

• High-Quality Protein: Clams are a fantastic source of lean protein, essential for building and repairing muscle tissue. A typical 3-ounce serving of canned, chopped clams provides a significant percentage of the daily recommended protein intake.
• Rich in Micronutrients: They are packed with essential vitamins and minerals, including:
  • Vitamin B12: Crucial for nerve function and red blood cell production.
  • Iron: Essential for oxygen transport in the blood.
  • Zinc: Supports the immune system.
  • Selenium: An antioxidant that protects cells from damage.
• Omega-3 Fatty Acids: Clams contain polyunsaturated fats, including omega-3s, which are beneficial for cardiovascular health and brain function.

Important Health Considerations

While nutritious, canned clams are not without considerations:

• Sodium Content: Clams packed in brine are often high in sodium. Those on a low-sodium diet should seek out varieties packed in water or rinse the clams before use to reduce sodium levels.
• Shellfish Allergies: As with all shellfish, clams are a potential allergen and should be avoided by individuals with a shellfish allergy.
• Heavy Metals: Shellfish can bioaccumulate contaminants from their environment. While clams generally have low levels of mercury compared to larger fish, it is still a consideration for vulnerable populations like pregnant women and young children.

Canned vs. Fresh Clams: A Comparison

Feature	Canned Clams	Fresh Clams
Convenience	High; pre-cooked and ready to use in recipes.	Low; requires cleaning, shucking, and cooking.
Shelf Life	Very long; several years if unopened and stored correctly.	Very short; best used within a few days of purchase.
Cost	Generally more affordable and economical.	Often more expensive, especially when factoring in waste.
Nutrient Retention	Minerals and protein are stable; some water-soluble vitamins may be reduced by heat.	Highest nutrient retention, especially for heat-sensitive vitamins like C.
Flavor & Texture	Briny, with a cooked, slightly chewy texture. Can become rubbery if overcooked.	Tender, with a pure, delicate ocean flavor.
Safety Concerns	Primarily chemical contamination (PFAS) from certain imports; avoid damaged cans.	Primarily biological (bacteria/viruses from polluted water); requires careful sourcing and proper cooking.

How to Use Canned Clams Safely and Deliciously

Canned clams are versatile and easy to incorporate into many dishes. Here are some tips for using them effectively:

• Save the Juice: Do not drain away all the packing liquid. The clam juice is full of flavor and can be used to form the base for sauces and chowders. If a dish seems too thick, a little extra clam juice can be added. For low-sodium considerations, a quick rinse is appropriate, but be prepared to supplement with store-bought clam juice for flavor depth.
• Add at the End: Because canned clams are already cooked, they only need to be heated through. To prevent them from becoming tough and rubbery, add them to your dish in the final minute or two of cooking.
• Flavor Boosts: Enhance the flavor of your canned clams with ingredients like garlic, white wine, lemon juice, and red pepper flakes.
• Recipe Applications: Canned clams are perfect for:
  • Pasta sauces: Create a quick linguine with white or red clam sauce.
  • Chowders and stews: A creamy clam chowder is a classic use for chopped canned clams.
  • Dips and appetizers: Old-school clam dip is traditionally made with minced canned clams.
  • Soups: Use the juice and clams for a simple and flavorful seafood soup.

Choosing the Safest Canned Clams

To minimize risks and ensure a quality product, follow these selection guidelines:

• Inspect the Can: Always check the can for any signs of damage. Bulging, swollen, or leaking cans can indicate bacterial contamination and should be immediately discarded. Avoid cans with severe dents, especially along the seams.
• Check the Country of Origin: Given the FDA's findings regarding PFAS, consider the source of your clams. Look for cans from countries with stricter environmental regulations and avoid those from areas known to be affected by contamination alerts.
• Read the Label: Opt for cans with minimal additives. The best quality canned clams will list little more than clams, clam juice, and salt. For low-sodium diets, choose products that specify “low sodium” or are packed in water.
• Look for Freshness and Storage Cues: For canned products, a “best by” date is the key indicator of freshness. Store them in a cool, dry place away from direct heat and light.

Conclusion

For most people, canned clams are a safe, convenient, and nutritious addition to the diet. The key to ensuring safety lies in making informed choices as a consumer, particularly in light of recent findings on PFAS contamination. By being mindful of the can's condition and the clam's origin, and by using proper preparation techniques, you can confidently enjoy canned clams in a variety of delicious dishes. For the most up-to-date information on food safety concerns like PFAS, it is always best to consult reputable sources like the official FDA website, which can be found at FDA.gov.

Frequently Asked Questions

Frequently Asked Questions

Is it okay to use the clam juice found in the can?

Yes, the clam juice in the can is full of flavor and can add depth to your recipes. Many cooks use it as the base for sauces and chowders. If you are on a low-sodium diet, however, you may want to rinse the clams and use a separate, low-sodium clam juice or broth instead.

Can you get sick from eating canned clams?

Foodborne illness from commercially canned clams is extremely rare due to the heat sterilization process. The primary safety concerns are chemical contamination, such as the PFAS found in some imported clams from China, or consuming from a can that is damaged, bulging, or leaking.

What is PFAS and why is it a concern in canned clams?

PFAS are a class of human-made chemicals known as 'forever chemicals' because they do not break down easily in the environment. They can contaminate water and soil, which can then be absorbed by filter feeders like clams. The FDA detected high levels in certain imported canned clams, prompting recalls.

What should I look for when buying canned clams to ensure they are safe?

When buying, avoid cans that are leaking, bulging, or have significant dents, especially along the seams. Check the country of origin on the label and consider sourcing from areas not affected by recent contamination alerts.

How long do canned clams last after opening?

Once opened, unused canned clams should be transferred to a sealed, airtight container and refrigerated. They should be consumed within 3 to 4 days for optimal freshness and safety.

Do I need to cook canned clams before eating them?

No, canned clams are pre-cooked during the sterilization process. For use in recipes, they only need to be heated through. To avoid a rubbery texture, it is best to add them near the very end of the cooking process.

Are canned clams as nutritious as fresh clams?

Canned clams retain a significant portion of their nutritional value, including protein, minerals like iron and zinc, and omega-3 fatty acids. However, some water-soluble vitamins may be reduced by the high heat of the canning process.