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|about 21 servings per container|
|Serving Size: 3 oz Cooked (About 12 Clams) (84 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||1.5 g (2%)|
|Saturated Fat||0 g (0%)|
|Trans Fat||0 g|
|Cholesterol||80 mg (27%)|
|Sodium||95 mg (4%)|
|Total Carbohydrate||6 g (2%)|
|Dietary Fiber||0 g (0%)|
|Includes Added Sugars||0 g (0%)|
|Calcium||8 mg (0%)|
|Iron||60 mg (330%)|
|Potassium||13 mg (0%)|
|Vitamin D||0 mcg (0%)|
Raised in the Chesapeake Bay Region. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors, or preservatives.
Any open clams should be discarded before cooking. Fragile handle with care. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness especially if you have certain medical conditions.
Keep refrigerated at 40-45 degrees F. HOW TO COOK: Cook times may vary depending on your equipment. Stovetop Steamed: 1. Rinse clams well in cold water; discard any that are broken or opened. 2. Bring 1 ½ cups water to boil in large shallow pan on HIGH. 3. Add desired number of clams carefully to pan; reduce heat to MEDIUM-HIGH. Cover and steam about 8 minutes or until all clams are open. Discard any clams that don't open. Serve. Chef Tip: Add Garlic & Parsley Finishing Butter to water in the pan. Grilled: 1. Preheat grill on HIGH 10 minutes. Rinse clams well in cold water; discard any that are broken or opened. 2. Place desired number of clams directly on grill; close cover. Cook about 8 minutes or until all clams are open. Remove from grill with tongs; discard any clams that don't open. Serve. Chef Tip: Serve clams with a drizzle of Basting Oil or melted Finishing Butter.
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