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Banded carpet shell clam

34.00€ Kg
Tax included

It can be blonde, it can be purple or it can have a reddish hue... That is why it is also known as the ‘red clam’. And the fact is that the Banded carpet shell clam, like a good Galician, does not know whether to be blonde or red.

The Banded carpet shell clam is one of the most cultivated bivalves in Galician sandbanks and one of the most demanded in Galicia, as it is a variety native to our coasts. Buying Galician Banded carpet shell clams is always a good idea, their flesh is firm and smooth, and provides an unbeatable flavour and texture to any dish.

Place your order now and get a clam of 40-60 pieces per kilo for the dish you have in mind or read on to find out how to cook them.

Allergens
Molluscs
Select Quantity
1 Kg
1 Kg x 34.00€ / Kg = 34.00€

  • Description
    • Description

    The Banded carpet shell clam (Venerupis rhomboide) is one of the best known clams in Galicia, along with the thin clam, the japonica clam and the slimy clam. It lives in salty waters 5 - 30 cm from the surface in sandy or muddy bottoms, where it hides and feeds on small living creatures through water filtration. All these clam varieties have the same oval shape, varying in size and colour.

    This clam is so called because of its reddish and purple tones that differentiate it from other clams. Its concentric lines, as well as its rays, have very different shades, forming characteristic zigzag patterns. Its shell is smoother and shinier than other clams and appears to be polished.

    In addition to its delicious flavour, the Galician Banded carpet shell clam stands out nutritionally for its high mineral content (iron, potassium, selenium and calcium) and vitamins: B vitamins, especially vitamin B12. It is the ideal food for strengthening our immune system and increasing our defences. Recommended for people suffering from anaemia.

  • Technical specifications
    • Ficha Técnica

    Scientific name: Venerupis rhomboideus

    Area of capture or farming: FAO-27

    Sub-area: IX Galician and Portuguese waters

    Production method: Shellfishing

    Fishing gear: Rake

    Keep at: 4º-10ºC

    IMPORTANT: Shelf life 3-5 days. These animals must be alive when cooked. It is recommended to be consumed cooked.

  • Preparation and dispatch
    • Preparation and dispatch

    At Mariskito we send you 1kg nets of live Banded carpet shell clams, with which you can prepare endless delicious recipes.

    To ensure that your order arrives in the best conditions, at Mariskito we prepare it in an isothermal box with ice inside, to keep it cold for up to 48 hours without the need for refrigeration. In addition, we use refrigerated vehicles to ensure that the cold chain is not broken.

  • How to conserve
    • How to conserve

    Preserving the Galician Banded carpet shell clam is very simple, as you only have to keep it refrigerated in the fridge between 0º and 4ºC. Our recommendation is that you eat them as fresh as possible, that is, the sooner you eat them, the better their flavour will be and the greater their properties will be. However, you can freeze them as soon as you receive them and cook them whenever you want.

  • How to cook it
    • Cómo cocinarlo

    Although the clams are already purified, it is advisable to soak them in cold salted water for an hour before cooking so that they open and release the sand inside them. Then drain and wash them well. 

    WARNING: Check that they are all alive. If any of them have their shells open, they are dead. 

    You can prepare them as you wish: steamed, in a marinara style, with rice, in fish soups, stews... but bear in mind that the cooking time is minimal, just long enough for all the clams to open.

    WARNING: Once cooked, do not use or force the clams that are still closed.

    If you still don't know how you want to cook them, here are a couple of recipes to inspire you:

    Clams with prawn sauce

    Salted clams

    Red mullet and clams with red piperrada and green panada

The Banded carpet shell clam (Venerupis rhomboide) is one of the best known clams in Galicia, along with the thin clam, the japonica clam and the slimy clam. It lives in salty waters 5 - 30 cm from the surface in sandy or muddy bottoms, where it hides and feeds on small living creatures through water filtration. All these clam varieties have the same oval shape, varying in size and colour.

This clam is so called because of its reddish and purple tones that differentiate it from other clams. Its concentric lines, as well as its rays, have very different shades, forming characteristic zigzag patterns. Its shell is smoother and shinier than other clams and appears to be polished.

In addition to its delicious flavour, the Galician Banded carpet shell clam stands out nutritionally for its high mineral content (iron, potassium, selenium and calcium) and vitamins: B vitamins, especially vitamin B12. It is the ideal food for strengthening our immune system and increasing our defences. Recommended for people suffering from anaemia.

Scientific name: Venerupis rhomboideus

Area of capture or farming: FAO-27

Sub-area: IX Galician and Portuguese waters

Production method: Shellfishing

Fishing gear: Rake

Keep at: 4º-10ºC

IMPORTANT: Shelf life 3-5 days. These animals must be alive when cooked. It is recommended to be consumed cooked.

At Mariskito we send you 1kg nets of live Banded carpet shell clams, with which you can prepare endless delicious recipes.

To ensure that your order arrives in the best conditions, at Mariskito we prepare it in an isothermal box with ice inside, to keep it cold for up to 48 hours without the need for refrigeration. In addition, we use refrigerated vehicles to ensure that the cold chain is not broken.

Preserving the Galician Banded carpet shell clam is very simple, as you only have to keep it refrigerated in the fridge between 0º and 4ºC. Our recommendation is that you eat them as fresh as possible, that is, the sooner you eat them, the better their flavour will be and the greater their properties will be. However, you can freeze them as soon as you receive them and cook them whenever you want.

Although the clams are already purified, it is advisable to soak them in cold salted water for an hour before cooking so that they open and release the sand inside them. Then drain and wash them well. 

WARNING: Check that they are all alive. If any of them have their shells open, they are dead. 

You can prepare them as you wish: steamed, in a marinara style, with rice, in fish soups, stews... but bear in mind that the cooking time is minimal, just long enough for all the clams to open.

WARNING: Once cooked, do not use or force the clams that are still closed.

If you still don't know how you want to cook them, here are a couple of recipes to inspire you:

Clams with prawn sauce

Salted clams

Red mullet and clams with red piperrada and green panada

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