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Portions and preparation · USDA nutrition

Clams calories per cup: 147–311 across all 5 named USDA examples

Across all 5 named USDA examples, a cup contains 147–311 calories. Their listed weights span 135–225 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 85 g

126calories

Clams, baked or broiled

Protein
15.5 g
Carbs
3.8 g
Fat
4.9 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2706340 Full nutrition profile →

Compare all 5 food records, nutrition tables and USDA sources

The 5 exact records in this guide report 73–196 calories in the records' own listed source servings and 86–230 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Clams, begin by separating “Clams, baked or broiled” from “Clams, steamed or boiled.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing all 5 linked records.

Equal-weight view

How clams records compare at 100 grams

All 5 cited records are shown at the same 100-gram weight. The source servings may differ.

  1. Clams, raw 86 kcal
    86 kcal
  2. Clams, canned 108 kcal
    108 kcal
  3. Clams, steamed or boiled 109 kcal
    109 kcal
  4. Clams, baked or broiled 148 kcal
    148 kcal
  5. Clams, fried 230 kcal
    230 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 5 named USDA records in view: 5 direct matches. All sit within “Shellfish.” The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 5 records together under the exact grouping key “clams.” That rule determines membership before any nutrition result is read.

For Clams, this page can compare 5 named records from FDC 2706340 through FDC 2706342. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

A shared 85 g comparison anchor

Equal source weights make the selected Clams serving totals easier to compare, but the eaten portion still has to be measured or estimated.

Composition

144 kcal separates the fixed-weight endpoints

The lower endpoint is “raw”; the higher is “fried.” This isolates density, not ingredient causation.

Discriminator

330 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “raw” (56 mg) and “fried” (386 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

These 5 records each use a 85 g serving. Their serving calories compare equal weights within this set. They do not define a calorie range for every clams; match the preparation and adjust to your portion.

Important: “Lower” begins with Clams, raw; “higher” ends with Clams, fried, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every clams meal.

Full comparison

Compare every selected FNDDS record

For Clams, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Clams nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Clams, baked or broiled Direct name match 85 gUSDA reference amount 126 kcal 148 15.5 g 0 g 242 mg FDC 2706340 ↗
Clams, canned Direct name match 85 gUSDA reference amount 92 kcal 108 15.6 g 0 g 60 mg FDC 2706343 ↗
Clams, fried Direct name match 85 gUSDA reference amount 196 kcal 230 11.1 g 0.4 g 328 mg FDC 2706341 ↗
Clams, raw Direct name match 85 gUSDA reference amount 73 kcal 86 12.5 g 0 g 48 mg FDC 2706338 ↗
Clams, steamed or boiled Direct name match 85 gUSDA reference amount 93 kcal 109 15.8 g 0 g 60 mg FDC 2706342 ↗

Portion analysis

Serving total and calorie density answer different questions

Every selected record uses a 85-gram source amount, so serving-weight differences do not explain the calorie spread inside this set. Their own source servings run from 73 calories for “raw” to 196 for “fried.” At a fixed 100 grams, “raw” is 86 calories and “fried” is 230—a fixed-weight separation of 144 calories. For Clams, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “baked or broiled”, “canned”, “fried”, “raw”, and “steamed or boiled”. Across the source formulations, the shared backbone includes mollusks, clam, mixed species, raw; differentiating rows include salt, table, breading or batter as ingredient in food, oil or table fat, nfs, and vegetable oil, nfs. On this Clams page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Clams” cannot resolve the differences between Clams, baked or broiled and Clams, steamed or boiled. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    A shared source weight

    Every selected record uses 85 grams. Inside this set, serving-calorie differences therefore reflect the published composition rather than a change in source weight.

  2. 02

    The words that split the family

    Representative record-level distinctions include “baked or broiled”, “canned”, “fried”, “raw”, and “steamed or boiled”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    Shared source rows include mollusks, clam, mixed species, raw; rows that vary across the set include salt, table, breading or batter as ingredient in food, and oil or table fat, nfs. Presence is inspectable evidence, not proof of nutrient causation.

  4. 04

    The unresolved plate

    Even “Clams, baked or broiled” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Clams unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that clams is the right meal family. Then resolve the phrases that actually separate this set—“baked or broiled”, “canned”, “raw”, and “steamed or boiled”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Clams source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 5 exact records behind Clams source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Clams, fried is higher in total fat per 100 g

Clams, fried reports 12.9 g versus 1 g for Clams, raw: a 11.9 g difference when both are normalized to 100 g.

Inspect the underlying evidence

These listed servings have equal weights

5 listed servings each weigh 85 g

The 5 records with a listed serving weight on this page each use 85 g. Their serving totals therefore compare equal weights, even if the household labels differ. Match the preparation and adjust the weight to the amount you eat.

Choose the record before reading the number

Clams, fried and Clams, steamed or boiled are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (fried versus steamed; boiled or poached) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Clams source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Clams, baked or broiled vs Clams, fried

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: baked, roasted, or broiled versus fried; it is a selection cue, not evidence of cause.

Follow this evidence path Compare two records on this page Clams, fried vs Clams, steamed or boiled

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: fried versus steamed; boiled or poached; it is a selection cue, not evidence of cause.

Follow this evidence path 5 context records in this source topic Shellfish

Clams, baked or broiled and Clams, canned belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path A formulation detail that separates records Salt, table

USDA input 2047 appears in 2 of 5 context records; its summed listed input weight spans 0.4–0.6 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Breading or batter as ingredient in food

USDA input 99995000 appears in 1 of 5 context records; its summed listed input weight spans 25–25 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 56 mg in Clams, raw to 386 mg in Clams, fried, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calories: density and serving context

In this page’s records, calories runs from 86 kcal in Clams, raw to 230 kcal in Clams, fried, all per 100 g.

Follow this evidence path