{"product_id":"galician-red-clam","title":"Galician Red Clam","description":"\u003cp\u003e\u003cspan\u003eThe \u003cstrong\u003ered clam or blonde clam\u003c\/strong\u003e (venerupis rhomboides) is not a bivalve as well-known as the \u003cstrong\u003efine clam, babosa, or japónica\u003c\/strong\u003e, but this \u003cstrong\u003eGalician seafood\u003c\/strong\u003e has culinary qualities just as good as the others, as it has a soft meat with a great taste of the sea and is very versatile for use in the preparation of any dish, such as rice or fideuá. Additionally, the \u003cstrong\u003eGalician red clam\u003c\/strong\u003e has a slightly lower price than the others, making it an alternative for any budget.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe recommend always keeping the \u003cstrong\u003ered clam\u003c\/strong\u003e in the same mesh bag in which we purchased it until the moment of use, as keeping them tightly packed \u003cstrong\u003ewill prevent them from opening\u003c\/strong\u003e and thus preserve that great taste of the sea they possess.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt is estimated \u003cstrong\u003e1 kg for every 3-4 people\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cspan\u003eLearn to distinguish the Galician Red Clam\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cspan\u003eThe shell of the \u003cstrong\u003ered clam\u003c\/strong\u003e is thicker and oval-shaped with smooth edges. The color of this clam gives it its name, as we can see large reddish-brown spots on the shell. Additionally, unlike other clams, the \u003cstrong\u003eGalician red clam\u003c\/strong\u003e is harvested in small boats using dredges, traces, or hooks due to the depths at which it is usually buried.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eFine Clam or Carril Clam\u003c\/h3\u003e\n\u003cp\u003eThe queen of clams. The fine clam (Ruditapes Decussatus) is of \u003cstrong\u003ehighest quality\u003c\/strong\u003e. Besides being the tastiest, it is very resilient and remains alive for longer out of water. In the case of seafood, the ability to preserve represents an added value.\u003c\/p\u003e\n\u003cp\u003eThe shell features radial lines that intersect with other concentric lines, creating a sort of \u003cstrong\u003egrid pattern\u003c\/strong\u003e. Its color depends on the sand where it is raised, ranging from brown tones to white.\u003c\/p\u003e\n\u003ch3\u003eBabosa or White Clam\u003c\/h3\u003e\n\u003cp\u003eThe white clam (Venerupis pullastra) has a gastronomic quality \u003cstrong\u003esimilar to the fine clam\u003c\/strong\u003e. It is smaller than the fine clam, with shells of pale gray or beige tones and irregular spots. The lines on the shells are fine and sparse, and do not form the grid pattern of the fine clam.\u003c\/p\u003e\n\u003ch3\u003eJapónica Clam\u003c\/h3\u003e\n\u003cp\u003eThe japónica clam (Ruditapes philippinarum) differs from the fine clam in that it has \u003cstrong\u003every pronounced lines\u003c\/strong\u003e on its shells. It is an imported species for cultivation, but it thrived on its own in the Galician estuary.\u003c\/p\u003e","brand":"Mariscos O Grove","offers":[{"title":"Default Title","offer_id":56876350210392,"sku":"134","price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/0577\/4168\/files\/364.jpg?v=1773141250","url":"https:\/\/www.singular.shop\/en-es\/products\/galician-red-clam","provider":"Singular Shop","version":"1.0","type":"link"}