Scallops, Clams, and Mussels During Pregnancy: Cooked vs Raw
Yes, when fully cooked. FDA lists scallops and clams as Best Choices; cook clams and mussels until shells open. Why raw shellfish and ceviche are riskier.
The short answer: Yes, you can eat scallops, clams, and mussels while pregnant when they are fully cooked. CDC lists shellfish cooked until the shells open, or until the flesh is pearly or white and opaque, as a safer choice, and raw or undercooked shellfish, including ceviche, as riskier. For mercury, scallops and clams are on the FDA/EPA "Best Choices" list.
Are scallops safe during pregnancy?
Cooked scallops are. The FDA's pregnancy advice is to cook scallops until they are opaque (milky white) and firm. A seared scallop with a translucent center is undercooked by that standard. Scallops are an FDA Best Choice, so they count toward the 2 to 3 four-ounce servings a week FDA suggests from that list.
Are clams and mussels safe during pregnancy?
Yes, when cooked. FDA says to cook clams, mussels, and oysters until their shells open and to throw away any that did not open. Shucked clams are cooked when they are opaque (milky white) and firm. Clams are on FDA's Best Choices list. The FDA/EPA chart does not list mussels, so it gives no mercury rating for them; the cooking rule above still applies.
Why is raw shellfish riskier in pregnancy?
The FDA says pregnant women should avoid raw or undercooked finfish or shellfish, including oysters, clams, mussels, and scallops. It explains that clams, mussels, and other mollusks filter large amounts of water and can accumulate more bacteria and viruses than finfish, which makes raw mollusks particularly unsafe, while seafood that has been cooked thoroughly is safe to eat. CDC's symptom table lists raw or undercooked shellfish, particularly oysters, as a common source of Vibrio. Our oysters guide covers raw oysters.
Can you eat ceviche while pregnant?
Not when the seafood is raw. CDC names ceviche with sushi and sashimi on its riskier list. Marinating in lime or lemon juice is not one of the methods on CDC's safer list, which is about cooking: fish to 145°F, and shellfish until opaque or until the shells open. A ceviche-style dish made with seafood that was fully cooked first falls under cooked seafood, so ask how it was made.
What about clam chowder and canned clams?
CDC lists canned fish and seafood as a safer choice, so canned clams and canned chowder fit. For a restaurant or homemade chowder, the clams should be cooked through in the soup. Leftovers follow the FDA 2-hour rule; see our leftovers guide.
What nutrients do scallops, clams, and mussels provide?
The NIH vitamin B12 fact sheet lists 17 mcg of vitamin B12 in 3 ounces of cooked clams; the pregnancy RDA is 2.6 mcg a day. PregNut's historical USDA-based data lists steamed scallops at 20.54 g protein and 110.7 mg choline, clams at 11.28 mcg vitamin B12, and blue mussels at 3.95 mg iron and 12 mcg vitamin B12 per 100 g.
Common questions
Are shellfish safe in the first trimester?
CDC's chart and FDA's fish advice do not change by trimester. Cook shellfish fully throughout pregnancy.
What if I ate raw or undercooked shellfish while pregnant?
Tell your prenatal care team what you ate and when. CDC lists Vibrio symptoms, such as watery diarrhea, nausea, stomach cramps, vomiting, fever, and chills, as usually starting within 24 hours, and says to see a doctor if you are pregnant and have a fever and other flu-like symptoms.
Related: shrimp, prawns, and crab, lobster, and tilapia and cod.
Sources: CDC safer food choices for pregnant women, FDA meat, poultry, and seafood safety for moms-to-be, FDA/EPA advice about eating fish, FDA ready-to-eat foods for moms-to-be, NIH vitamin B12 fact sheet, and CDC food-poisoning symptoms. This guide is educational and does not replace prenatal care.