The Galician slipper clam (Venerupis pullastra) began to be cultivated, like other species, in the middle of the last century. It is distinguished from other species because its siphons are attached along. It is one of the three native species, alongside the blonde clam and the famous fine clam.
A good way to distinguish it from the fine clam is by checking the hinge: the slipper clam has two dark spots next to it. Its surface is smoother than that of the fine clam, which usually shows marked lines in a grid pattern.
Its fragility limits export possibilities compared to the fine clam's resistance outside of water; however, the organoleptic qualities of both species are very similar. The slipper clam is an excellent gastronomic alternative to the fine clam and can be prepared with the same recipes. Due to its size, the ideal recipe to enjoy the flavor of the slipper clam is a la marinera. It is also suitable for preparations with rice or noodles.
The Galician slipper clam is of a quality similar to the fine clam, although it is smaller and a bit more delicate as it lasts less time out of water. It also has a flavor and texture similar to that of the fine clam, allowing us to make the same recipes with both mollusks, making the Galician slipper clam a very good quality in relation to price. If you want to physically distinguish it by color and shell:
- Pay attention to its color as it presents a color between pale gray and cream.
- The shell has less marked concentric lines than the fine clam. It does not have radial lines.
It is recommended to keep this type of clam in the same mesh bag in which we purchased them, as being tightly packed will prevent them from opening and thus allow them to last longer in our refrigerators.
Each kilo of Galician slipper clam contains about 60 pieces and is estimated for about 4 people.
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