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Can I eat clams while pregnant?

US pregnancy food safety guidance. Educational only.

What Guidelines Say

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According to FDA guidelines, consuming fully cooked clams during pregnancy is safe and provides essential nutrients.

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According to the FDA and ACOG, clams are classified as a Best Choice seafood due to their low mercury content and high nutrient profile, including iron and vitamin B12. However, safety depends entirely on preparation. Raw or undercooked clams may harbor harmful pathogens such as Vibrio vulnificus, Salmonella, and Toxoplasma gondii, which can lead to severe foodborne illness. Pregnant individuals are more susceptible to these infections, which can potentially cross the placenta or cause maternal dehydration. To mitigate these risks, guidelines specify that clams must be cooked to an internal temperature of 145°F. Properly prepared clams provide essential omega-3 fatty acids necessary for fetal brain development. Consumption of 8 to 12 ounces of low-mercury seafood per week is generally recommended by federal health authorities.

Avoid

Raw Clams

Caution

Consume 2 to 3 servings (8 to 12 ounces) of fully cooked clams per week.

Safe Options

Steamed Clams

Expert Pick

Baked Clams

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Updated: Jan 2026 Sources: Dietary Advice Before and During Pregnancy | FDA +4

Safer Choices

Steamed Clams

  • Steam clams until their shells open, indicating they have reached a safe internal temperature.
  • Cooking until shells open ensures the meat reaches a safe internal temperature to eliminate bacteria.

Baked Clams

  • Bake clams at 450°F (232°C) for at least 10 minutes to ensure thorough cooking.

Clam Chowder

  • Use fully cooked clams in chowder, ensuring the soup reaches a rolling boil during preparation.
  • Canned or freshly simmered soups reach high temperatures that effectively neutralize foodborne pathogens.

Grilled Clams

  • Grill clams over medium heat until their shells open, confirming they are cooked through.

Clam Pasta

  • Add fully cooked clams to pasta dishes, ensuring they are heated to a safe temperature before serving.

Fried Clams

  • High-heat frying processes typically exceed the required 145°F internal temperature for seafood safety.

Baked or Stuffed Clams

  • Oven-roasting at temperatures of 350°F or higher ensures the internal meat is thoroughly cooked.

Risks & Limits

Raw Clams

  • Avoid raw clams due to the risk of harmful bacteria and viruses.

Smoked Clams

  • Limit smoked clams unless they are cooked to 165°F (74°C) to reduce the risk of listeriosis.

Clams from Unverified Sources

  • Avoid clams harvested from areas with potential contamination to prevent exposure to toxins.
  • Shellfish harvested from contaminated waters may contain toxins or heavy metals regardless of cooking.

Raw Clams on the Half Shell

  • These carry a high risk of Vibrio and other bacteria that cooking would otherwise destroy.

Lightly Seared Clams

  • Insufficient heat may leave the center of the clam raw, failing to kill potential parasites.

Key Points from Health Guidelines

Based on FDA, Mayo Clinic, CDC published guidance

  • 1
    Consume 2 to 3 servings (8 to 12 ounces) of fully cooked clams per week.
  • 2
    Ensure clams are cooked to an internal temperature of 145°F (63°C).
  • 3
    Avoid raw or undercooked clams to prevent foodborne illnesses.
  • 4
    Choose clams from reputable sources to minimize contamination risks.
  • 5
    Incorporate clams into a balanced diet rich in various nutrients.
  • 6
    Consult local advisories regarding shellfish safety in your area.
  • 7
    If unsure about preparation methods, consult a healthcare provider or nutritionist.

Common Questions

Is it safe to eat clams during the first trimester of pregnancy?
Yes, consuming fully cooked clams during the first trimester is safe and provides essential nutrients beneficial for early fetal development.
How often can I eat clams while pregnant?
The FDA recommends 2 to 3 servings (8 to 12 ounces) of low-mercury seafood, including clams, per week during pregnancy.
What are the risks of eating raw clams during pregnancy?
Raw clams may harbor harmful bacteria and viruses, posing risks of foodborne illnesses like listeriosis and Vibrio infections, which can be severe during pregnancy.
Are there safer alternatives to raw clams during pregnancy?
Yes, fully cooked clams, such as steamed, baked, or grilled, are safe alternatives that provide similar nutritional benefits without the risks associated with raw consumption.
How should clams be prepared to ensure they are safe to eat during pregnancy?
Clams should be cooked to an internal temperature of 145°F (63°C) until their shells open, indicating they are thoroughly cooked and safe to consume.

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