Pathar /Clam meat consists of the muscles that manipulate each half of the shell, the neck (also known as the siphon) and the foot.Often used in Asian food dishes, this clam can be sliced to be served as fried clams or for use in chowders.The longer the clams are on heat, the tougher the meat will become. If you are making white clam chowder, to get tender clams, soak the clams in milk or cream (which-ever is specified in the recipe) and add them last along with the cream. Cook only until the clams are heated through; do not boil
Nutrition Facts |
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|---|---|---|
| Serving Size: 100 g Calorie 148( Calorie from Fat 18) | ||
| Amount per serving | ||
| Total Fat |
2 g |
|
| Saturated Fat |
0.2 g |
|
| Sodium | 1202 mg | |
| Protein |
26 g |
|
| Cholesterol | 67 mg | |
| Potassium | 628 mg | |
| PUFA | 0.6 g | |
*Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. |
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