Top 10 · Updated October 2026

Best Low-Sugar Clam

The 10 lowest-sugar clam products on this list range from 0 g to 0 g of sugar per 100 g. The clam with the least sugar per 100 g, ranked using label data. Ties are broken by Nutri-Score. We checked 53 clam with complete data.

  1. 1 Almeja blanca al natural

    Almeja blanca al natural

    Carrefour Classic'
    a NOVA 3 98 kcal 0 g sugar 18.7 g protein 1.6 g fat

    Also: Palm oil free · No additives

  2. 2 Almejas blancas al natural

    Almejas blancas al natural

    Cono Sur · 120 ml - 111g/63g
    a NOVA 3 110 kcal 0 g sugar 17.5 g protein 3 g fat

    Also: Palm oil free · No additives

  3. 3 Almejas rosadas machas al natural

    Almejas rosadas machas al natural

    Carrefour · 111 g
    a NOVA 3 108 kcal 0 g sugar 16 g protein 2.2 g fat

    Also: Palm oil free · No additives

  4. 4 Vongole alla marinara

    Vongole alla marinara

    Zarotti · 130 g
    a 142 kcal 0 g sugar 24 g protein 1.6 g fat

    Also: No additives

  5. 5 Vongole surgelate

    Vongole surgelate

    Conad · 250g / 100g
    a NOVA 1 63 kcal 0 g sugar 10 g protein 1.4 g fat

    Also: No additives

  6. 6 Navajas al natural

    Navajas al natural

    Consum · 111 g
    a NOVA 4 99 kcal 0 g sugar 20 g protein 1.9 g fat

    Also: Palm oil free

  7. 7 Vongole al naturale

    Vongole al naturale

    Zarotti · 110 g
    a 86 kcal 0 g sugar 18.3 g protein 1.2 g fat
  8. 8 Miolo de Amêijoa

    Miolo de Amêijoa

    Pingo Doce · 250 g
    a 66 kcal 0 g sugar 12 g protein 1.2 g fat
  9. 9 Vongole del pacifico

    Vongole del pacifico

    Panapesca
    a 70 kcal 0 g sugar 12 g protein 1 g fat
  10. 10 Vongole

    Vongole

    Amati · 250 g
    a 48 kcal 0 g sugar 10 g protein 0.7 g fat

How we built this list

We ranked all published clam on Foodmetria that have a photo and the required nutrition data, using values per 100 g from the product label. Ties are broken by Nutri-Score and by how often shoppers scan the product. Rankings update automatically as label data changes. Read our methodology.

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