Japonica Clam
  • Japonica Clam
  • Japonica Clam
  • Japonica Clam
Japonica Clam
Japonica Clam
Japonica Clam

Japonica Clam

49.00€ Kg
Tax included

Contains 45-60 pieces per kilo, very good size for cooking or eating raw. Characterised by its very marked lines, more so than the fine clam, its colour varies between toasted and grey. Due to its intense flavour, it is often used as an accompaniment to stews or rice dishes. Thanks to its rapid growth and degree of resistance, it is the clam with the greatest presence in the sandy bottoms of our estuaries.

Allergens
Molluscs
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1 Kg
1 Kg x 49.00€ / Kg = 49.00€

  • Description
    • Description

    The japonica clam (Ruditapes philippinarum) is one of the best known clams in Galicia, along with the slimy, fine and blonde clams. It shares the same habitat as the slim clam, lives in sandy or muddy bottoms, where it hides and feeds on living creatures through water filtration. All these clam varieties have the same oval shape, varying in size and colour.

    The japonica clam is a fast-growing bivalve of extraordinary quality. It has very marked grooves that form grids (much more marked than the fine clam). It is the most economical variety of its kind.

    In addition to its intense flavour, it stands out nutritionally for its high mineral content (iron, potassium, selenium and calcium) and vitamins: B vitamins, especially vitamin B12. Ideal food for strengthening our immune system and increasing our defences. Recommended for people suffering from anaemia.

    If they are going to be cooked, it is advisable to submerge them in cold water with salt for an hour so that they open up and release the sand inside. Drain and wash them well. Check that they are all alive. If any of them have open shells, it means that they are dead.

The japonica clam (Ruditapes philippinarum) is one of the best known clams in Galicia, along with the slimy, fine and blonde clams. It shares the same habitat as the slim clam, lives in sandy or muddy bottoms, where it hides and feeds on living creatures through water filtration. All these clam varieties have the same oval shape, varying in size and colour.

The japonica clam is a fast-growing bivalve of extraordinary quality. It has very marked grooves that form grids (much more marked than the fine clam). It is the most economical variety of its kind.

In addition to its intense flavour, it stands out nutritionally for its high mineral content (iron, potassium, selenium and calcium) and vitamins: B vitamins, especially vitamin B12. Ideal food for strengthening our immune system and increasing our defences. Recommended for people suffering from anaemia.

If they are going to be cooked, it is advisable to submerge them in cold water with salt for an hour so that they open up and release the sand inside. Drain and wash them well. Check that they are all alive. If any of them have open shells, it means that they are dead.

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