Clams

Cook clams thoroughly before serving to babies. Clams carry an elevated risk of foodborne illness, and babies are more at risk for severe symptoms.

Clams may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age.

Clams can be found in freshwater and coastal tidal zones worldwide. There are many species of clams, including quahogs, soft-shelled clams, and surf clams in North America and geoducks, giant clams, and hamaguri in Asia. In North America, archaeological digs have unearthed extensive evidence that clams have been consumed and their shells used as currency, decoration, and utensils for centuries.

Yes. Clams are rich in protein and offer essential nutrients like choline, vitamin B12, zinc, calcium, and iron. Depending on where they come from, clams can contain varying levels of cadmium, a heavy metal that can negatively affect neurodevelopment when consumed in excess. No food is perfect, so if the family regularly enjoys clams, aim to offer them as one part of a variety of foods in the diet.

Clams, like most seafood, carry an increased risk of foodborne illness from a variety of bacteria, including vibriosis. When cooking clams, take great care to ensure they are fresh and of good quality and make sure to cook them thoroughly.

No. Although part of the larger shellfish family, mollusks (like clam) are not classified as a Global Priority Allergen by the World Health Organization, which only considers crustacean shellfish to be a priority allergen. However, a number of regulatory agencies around the world group the two types of shellfish together and label mollusks as common food allergens alongside crustaceans. Interestingly, shellfish allergies commonly develop in adulthood rather than in children. For those who develop the allergy in childhood, most will not outgrow it.

Individuals with a clam allergy are more likely to experience reactions to other shellfish in the mollusk family (mussels, octopus, oyster, scallop, snail, squid) and also have a >70% risk of reacting to shellfish, to a lesser degree, in the crustacean family (crawfish, crab, lobster, shrimp). If you suspect baby may be allergic to shellfish, consult an allergist before introducing clams. As they are not closely related, being allergic to shellfish does not mean that an individual will also have a finned fish allergy. However, you may need to be careful about the risk of shellfish proteins cross-contaminating finned fish and other seafood, as they are often prepared in the same facilities using shared tools and cooking materials.

As you would do with any new food, offer a small quantity for the first few servings, and watch closely for signs of any adverse reaction. If all goes well, gradually increase the quantity over future meals.

Yes. Clams are rubbery and slippery (and often round), qualities that increase the risk of choking. To reduce the risk, prepare and serve clams in an age-appropriate way. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

As long as the clams are finely chopped to reduce choking risk, babies can have canned clams as soon as they are ready for solids, generally around 6 months of age. If you would like to reduce sodium in baby’s food, you can choose a low-sodium or no-salt added brand, when available. Learn more about sodium and babies on our Sodium FAQ page.

As soon as they are developmentally ready to start solids, as long as the clams are thoroughly cooked and cut for baby’s age to reduce choking risk, as steamed clams are quite slippery and rubbery.

When preparing shelled clams, first check that the clam is fresh. It should smell briny (not fishy or sour) and its shell may be tightly shut or slightly open. If the shell is open, test that the clam is safe to eat: lightly tap your finger on the shell or neck emerging from the shell; if the shell does not snap shut, or if the body does not react to your touch, toss the clam. Clams with cracked or broken shells should also be discarded.

There is no age at which eating raw clams is without risk, so whether or when to serve raw clams is a personal decision for which you must calculate risk. Raw clams pose a very high risk of foodborne illness, especially Vibrio, a harmful bacteria that causes watery diarrhea among other symptoms in babies, children, and adults alike. The risk of severe illness is even higher in individuals with complex medical backgrounds, taking stomach acid reducing medications, and/or who are immunocompromised. Cooking shellfish to an internal temperature of 145 F (63 C) helps to kill bacteria in the food.