Known as Galician Japanese clam (Ruditapes philippinarum), this mollusk of Japanese origin was introduced into the rich waters of the Galician Rías in the 1980s. This clam is not native to Galicia, but its cultivation is now widespread in the Galician community, and for many years it has also been part of our wide variety of Galician seafood. It is ideal for preparing dishes such as fabes with clams, accompanying fish, rice, noodles, or cooking them in a pan or marinara style. Extra quality and freshness are guaranteed; you just have to enjoy them.
It is recommended to keep the Galician Japanese clam in the same mesh bag in which we purchased them, as being tightly packed will prevent them from opening and therefore they will last longer in our refrigerators.
| Size | Pieces/kg |
| Medium | between 60-70 |
| Large | between 40-45 |
| Extra | between 30-35 |
The Galician Japanese clam usually has a more affordable and stable price in the market than the babosa and is a very good alternative when other species of clam are spawning and have little meat.
Each kilo is calculated for every 3-4 people.
Learn to distinguish the Galician Japanese clam
It is distinguished by its shell, as it has more pronounced radial and concentric lines than the fine clam, forming a grid, and its color is rather gray and beige. Its shell is also much thicker and harder than other clams from the Galician rías.
Fine clam or carril clam
The queen of clams. The fine clam (Ruditapes Decussatus) is of highest quality. Besides being the tastiest, it is very resilient and stays alive longer out of water. In the case of seafood, the ability to preserve represents added value.
The shell has radial lines that cross with other concentric ones, resulting in a kind of grid pattern. Its color depends on the sand where it is raised, ranging from brown tones to white.
Babosa or white clam
The white clam (Venerupis pullastra) has a gastronomic quality similar to the fine clam. 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 mark the grid pattern of the fine clam.
Rubia clam
Rubia clam (Tapes rhomboideus) shows a coloration ranging from yellow to purple. With firm meat, it is perfect for stewing. Its shell is smooth and shiny, and the lines are concentric and of a paler color. It is the most economical species, although of good quality.
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