Clams! High in Iron!

Three CLAM ideas - then FOUR more!

1. Easy clam cakes

Mix one drained can of chopped clams with a few tablespoons of flour, one egg, a little clam liquid, pepper, and a pinch of baking powder. Make a thick batter and spoon small portions into a lightly oiled skillet. Cook until golden and cooked through.

These won't be identical to restaurant fried clams, but they're crunchy little clam fritters. Make just a small batch so you don't have leftovers staring at you.

2. Crispy baked clams

Drain a can of larger chopped clams. Mix with a little melted butter, garlic powder, pepper, and breadcrumbs. Put the mixture in a small oven-safe dish and air-fry at about 375°F until hot and golden, checking frequently.

The breadcrumbs give you that crunchy seafood topping without a deep fryer. Use a small dish that fits your air fryer, and make sure the clams heat through thoroughly.

3. Big-clam angel hair

This is the pasta recipe from earlier, but choose a can with visibly larger clam pieces. Cook your angel hair, warm garlic and butter or olive oil with a splash of clam juice, then stir in the clams just long enough to heat them.

Keep the sauce light rather than using Alfredo. The clam flavor comes through better, and you don't need cream or cheese.

Freezing

Clam cakes / fritters

Best for freezing

They should freeze reasonably well because the batter forms a solid structure around the clams. They may soften in storage, but your air fryer can bring back much of the crispness.

Crispy baked clams

These can freeze, too, but the breadcrumb topping may soften, and the clam mixture may release some moisture when reheated. Still quite workable for a quick meal.

How I'd freeze them

1. Cook the clams completely.

2. Let them cool briefly, then refrigerate within two hours of cooking.

3. Once chilled, arrange them in a single layer on a tray and freeze until firm.

4. Transfer to a freezer bag or airtight container. Separate layers with parchment paper if needed.

5. Label with the date.

For best quality, aim to eat them within about 2–3 months.

How to reheat them in your air fryer

From frozen

• Preheat to 350°F.

• Arrange in a single layer.

• Start with 5–8 minutes for small clam cakes, turning halfway through.

• Larger cakes may need longer. Heat until the center reaches 165°F.

For baked clams, use a small oven-safe dish if the mixture is loose, and heat until the center reaches 165°F. Check frequently so the topping doesn't burn.

Don't thaw them on the counter. Reheating from frozen is convenient and helps avoid making the coating soggy.

My recommendation for you

Make a small batch of clam cakes, eat a couple fresh, and freeze the rest in individual portions. That way, you can discover whether you like the reheated texture before committing to a larger batch.

Four easy canned-clam meals

1. Lazy garlic clam pasta

• 1 small can chopped clams, drained, reserving the liquid

• A small serving of angel hair pasta

• 1 tablespoon olive oil or butter

• Garlic powder, black pepper, and optional parsley

• A little of the reserved clam liquid

How to make it

1. Cook the pasta in a small saucepan.

2. Drain it, saving a little pasta water if you like.

3. In the same pan, warm the oil or butter, garlic powder, clam liquid, and clams.

4. Stir in the pasta and a splash of pasta water.

That's it! About 15 minutes, one saucepan, and no chopping.

Your twist: Add a handful of your baby spinach while warming the sauce. It wilts beautifully.

2. Cheater's clam chowder

• 1 small can chopped clams and their liquid

• 1 small potato, diced

• About ½ cup milk

• ½ cup water or low-sodium broth

• Pepper and a little butter

How to make it

Simmer the diced potato in the water or broth until tender. Add the clams and their liquid, milk, butter, and pepper. Heat gently until hot; don't boil vigorously after adding the milk.

For a thicker chowder, mash a few potato pieces against the side of the pan.

Easy shortcut: Use leftover cooked potato instead. Dinner comes together much faster.

3. Garlicky clam toast

This is for those days when you want something crunchy and cannot be bothered with a proper dinner.

• A small can of chopped clams, drained

• A little butter or olive oil

• Garlic powder and pepper

• One or two slices of whole-grain toast

How to make it

Warm the clams with butter, garlic powder, pepper, and a spoonful of the clam liquid. Spoon over crisp toast.

If you want the toast to stay crunchy, serve the clams alongside it rather than piling them on until the bread gets soggy.

Add some broccoli or a piece of fruit, and you've got supper.

4. Clams and white beans

• 1 small can chopped clams

• About ½ can white beans, drained and rinsed

• Garlic powder, pepper, and a little olive oil

• A splash of broth or clam liquid

How to make it

Warm everything together in a small saucepan for about 5 minutes, until piping hot. Mash a few beans to make the liquid thicker.

Eat it as a bowl meal, with a slice of crunchy toast.

You can refrigerate the remaining beans promptly in a covered container for another meal, or freeze them in a small portion.