Galician slipper clam | Very tender and available in various sizes
The slipper clam is, along with the fine clam, the most prized variety in Galician fish markets. Recognizable by its grayish, white, and brown tones. It has juicy, very tender meat with a delicate flavor that makes it perfect both for eating raw and for preparing marinara-style or steamed.
How to prepare slipper clam
It is not essential, but if you have time, soak them for 30 minutes in cold water with coarse salt. For a perfect marinara: sauté onion and garlic, and when sautéed, add the clams. Cover and wait for them to open (2-3 minutes).
Storage
Keep refrigerated covered with a damp cloth. Consume within 48 hours after receipt.
Origin
Galician coasts of the Rías Baixas · FAO Zone 27 Subzone IX · Venerupis pullastra
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