Clams and Vitamin B12 for Brain Health

I really enjoy seafood, all kinds of fish, shellfish, and bivalves. I'm careful to purchase seafood that is sustainable, pole caught or caught/fished in an environmentally friendly manner. The Monterey Bay Aquarium seafood watch app is my go to guide when I'm at the fish market purchasing my seafood.


There are all kinds of health benefits from eating seafood. Clams (along with mussels, sardines, crab, trout, and wild salmon) are high in Vitamin B12, an essential vitamin for brain health and healthy nerve cells. B12 is also absorbed and concentrated in animals (beef liver is an excellent source). If you are vegan or vegetarian it is important to take a B12 supplement. (FYI, the body can store B12 and you could go a couple years without supplementation before you start to notice symptoms of deficiency. Click here for more info for vegan and vegetarians. This article from the University of  Maryland Medical Center describes symptoms of deficiency, food sources of B12, and supplementation information. It is important to talk to your regular physician, a doctor of Naturopathy,  or dietician expert about supplementation; do not try and supplement on your own.

One of my favorite ways to get Vitamin B12 is by eating clams. Here is my go to recipe:

Clams Steamed in White Wine with Garlic and Shallots 
Serves 2-3 as main meal

3 pounds clams (if collected in the wild they need to be purged/cleaned and degritted -click here for more info).

2 small shallots, chopped

4-6 cloves garlic, minced

2 tablespoons butter

2 tablespoons olive oil

1 cup dry white wine (Sauvignon Blanc is good; California style with lemon and citrus notes works well)

Chopped fresh parsley

Fresh crusty bread

If you purchased your clams from a seafood market, chances are the distributor has already purged the clams and they are ready for cooking. I buy and cook my shellfish on the same day so I don't have to worry about keeping them alive for very long. For info about storing click here.

Rinse clams under cold water and place in a colander.

Heat olive oil over medium heat and sauté shallots and garlic about a minute.

Pour in white wine. Boil until you have half of the volume, about 1/2 cup.

Add clams, cover and steam and until they start to open, about 5 minutes or so.

Add butter, cover, and cook until most or all of the clams open (another minute or so). Discard any that do not open. 

Sprinkle with parsley. 

Our family tends to just pull from the pot on the table (so they and the broth stay nice and hot).

 I serve mine with warm crusty bread, a green salad/Caesar salad, and fresh corn on the cob. It is summer after all!

Seafood and Kale...Its what's for dinner!

Seafood...its what's for dinner! Mussels are a great value ($3.99/lb; 1 lb per person for a main meal is plenty) and nutritious, especially for feeding the brain with Vitamin B12, DHA and EPA (Omega-3 Fats), Selenium, Vitamin C and protein.

A healthy brain needs Omega-3 Fats found in seafood. Some Omega 3's (ALA) are found in greens, flax seeds, and chia seeds but the benefits from the type in seafood are better absorbed by the body and greater than plant-based to prevent depression, dementia, and heart disease.

Vitamin B12 is found only in animals and seafood; and is a common deficiency in those that are vegan or vegetarian. Low levels of B12 can cause irreversible brain damage and deficiencies cause depression and anemia.

Selenium is a powerful antioxidant and is needed for metabolism and thyroid function.

Check out Drew Ramsey's book Eat Complete for detailed information about these vitamins and for the mussels recipe.

Kale! I love kale! I eat it sauteed, raw, grilled, and crispy from the oven. Kale, a cruciferous veggie is full of nutritional benefits. And, spring kale from a local organic farm is sweet and tender. Kale contains a large dose of Vitamin K, Vitamin C and Vitamin A and many trace minerals. Kale supports brain and bone health, cardiac health, and supports the immune system.

Here's my kale Caesar salad recipe:

1 bunch kale, washed and leaves pulled from stems and torn
1 head of romaine, washed and leaves torn

Dressing:
4-6 anchovies
4 cloves garlic
1 tsp. dry mustard
1 tablespoon Worcestershire sauce
3 tablespoons lemon juice
3 tablespoons plain yogurt
1/2 cup olive oil
Parmesan cheese

Blend first 6 ingredients in a jar using an immersion blender (or small food processor) until garlic and anchovies blended. Add in olive oil and blend.

Mix dressing (not all will be needed) and greens and add Parmesan cheese.