Clams, when cooked thoroughly and finely chopped to reduce the risk of choking, can technically be introduced as early as 6 months of age, but we strongly encourage waiting until closer to 12 months of age. Here’s why: Clams may contain varying levels of cadmium, a toxic metal that is particularly harmful when consumed by infants regularly.  Clams also present an elevated risk of foodborne illness, to which babies are more at risk for severe symptoms.  That said, if clams are an important part of your diet and you’d like to share with baby, aim for moderation, take care to cook them fully, and cut them for baby’s age and eating ability.

Clams carry an elevated risk of foodborne illness, and babies are more at risk for severe symptoms.  Never serve raw or undercooked clams to babies. Clams may also contain cadmium, a heavy metal that can affect children’s neurological development.  Lastly, the rubbery, round shape of clams make them a potential choking hazard, so read our preparation suggestions carefully before serving.

It’s complicated. While clams are rich in protein and offer essential nutrients like choline, vitamin B12, zinc, calcium, and iron, they also contain varying levels of cadmium, a heavy metal that can negatively affect neurological development when consumed regularly.  Clams also carry an elevated risk of food poisoning from vibriosis.  When cooking fresh clams, take great care to cook them thoroughly.

Avoid offering baby dried, pickled, and smoked clams, as well as clam and clamato juices, all of which are best reserved for after a child’s first birthday due to high sodium levels.

Yes. Because clams are rubbery and slippery (and often round), they present a high choking risk for babies. To minimize the risk, finely chop cooked clams before serving. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

Yes, though it depends on where you live as to whether they are categorized as such. Clams are a type of molluscan shellfish, and molluscan shellfish are not considered to be a common allergens in the United States, which only recognizes crustacean shellfish (such as crab, shrimp, and lobster) as common allergens. However, many other regulatory agencies around the world do recognize mollusks as common food allergens.        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, 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.

Interestingly, shellfish allergies commonly develop in adulthood, and for those who develop the allergy in childhood, most will not outgrow it.  Additionally, being allergic to shellfish does not mean that an individual will also have a finned fish allergy, as they are not closely related.  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 all potential allergens, introduce clams by serving a small quantity at first, and watch closely. If there is no adverse reaction during the first few servings, gradually increase the quantity over future meals.

After the first birthday, in moderation, although a taste here and there before then is fine. Generally, canned clams are quite high in sodium, which is not healthy in excess. Rinsing canned clams may help reduce the sodium.  Lastly, look for cans marked “BPA-free,” when available. Bisphenol A (BPA) is used to line the interior of some food containers, and studies show that frequent exposure can affect baby’s neurological development, among other issues.   

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.

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.

In moderation after the first birthday, although a taste here and there before then is fine. Just make sure the clams are cut for the child’s age and eating ability to reduce choking risk. Sharing foods as a family is important, just aim to offer fried foods in moderation, as they're often high in sodium and trans fats. 

No. Do not serve uncooked shellfish, as doing so greatly increases the risk of foodborne illness, and babies are more susceptible to severe symptoms. Whether to serve raw clams  to a toddler or older child 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. 

No. In general, clams are relatively rich in protein and lack fiber, qualities that slow the processes of digestion and pooping. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about your baby’s pooping and digestive function, talk to your pediatric healthcare provider.