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Clams
Mercenaria mercenaria
High Protein
Low FODMAP
Omega-3 Rich
Fresh raw clams on ice

FODMAP/SIBO Rating

Safe

Serving Size Consideration: 1 cup of cooked clams

Safe Serving Size: 1 cup of cooked clams

Active Compounds: Clams contain minimal FODMAPs and are rich in protein, vitamin B12, and minerals

Fermentation Level:
Very Low

Digestive Impact

Why it's problematic: Rarely problematic for most FODMAP-sensitive individuals

Specific symptoms: Generally well-tolerated with minimal digestive symptoms

Typical reaction time frame: If reactions occur, typically within 2-4 hours of consumption

Individual variation: Some individuals may have seafood sensitivities unrelated to FODMAPs

Safe Alternatives

salmon

Salmon

tuna

Tuna

cod

Cod

Substitution ratio: 1:1 substitution

Processing Effects

Cooking does not significantly affect FODMAP content

Freezing preserves low FODMAP status

Stacking Considerations

Avoid combining with:

  • garlic
  • onion
  • leeks

Safe complementary foods: Can be safely combined with rice, cucumber, and most low FODMAP vegetables

Reintroduction Guidelines
  1. Start with small portion (50g) of plain cooked clams
  2. Wait 24 hours to assess tolerance
  3. If well-tolerated, increase to full serving size (100g)

Signs of success: No digestive discomfort, bloating, or other IBS symptoms after consumption

Hidden Sources

Common products containing garlic:

  • seafood chowders
  • paella
  • seafood pasta dishes

Alternative names: quahogs, steamers, littlenecks, cherrystone clams

Individual Variables

Factors affecting tolerance:

  • Overall seafood tolerance
  • Individual shellfish allergies
  • Preparation method
  • Freshness of the clams

Tip: Always ensure clams are fresh and properly cooked to minimize risk of food-borne illness