The red clam or blonde clam (venerupis rhomboides) is not a bivalve as well-known as the fine clam, babosa, or japónica, but this Galician seafood 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 Galician red clam has a slightly lower price than the others, making it an alternative for any budget.
We recommend always keeping the red clam in the same mesh bag in which we purchased it until the moment of use, as keeping them tightly packed will prevent them from opening and thus preserve that great taste of the sea they possess.
It is estimated 1 kg for every 3-4 people.
Learn to distinguish the Galician Red Clam
The shell of the red clam 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 Galician red clam is harvested in small boats using dredges, traces, or hooks due to the depths at which it is usually buried.
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 remains alive for longer out of water. In the case of seafood, the ability to preserve represents an added value.
The shell features radial lines that intersect with other concentric lines, creating a sort 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 form the grid pattern of the fine clam.
Japónica Clam
The japónica clam (Ruditapes philippinarum) differs from the fine clam in that it has very pronounced lines on its shells. It is an imported species for cultivation, but it thrived on its own in the Galician estuary.
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