Category Seafood
Seasonal period: May, June, July, August

Is a bivalve mollusc which lives in sand or mud in the riberbanks and seashores

The majority are from hatcheries or breedings.

They can be fresh, canned or frozen.

We can find various types of clams:

• Fine clams: great quality, they can be used in all types of cooking. Its characterised by its fine shell and its gray flesh.
• Carpetshells: similar morphology to fine clams but its saliva makes less advisable its raw consumption.
• Hatchery clams: its flesh is redish and has a strong taste; its used as a side dish.

The biggest ones are consumed opened on a bed of ice. The smallest in green sauce or a la marinera, also steamed, stuffed, etc. They are used as a side dish in fish, rice, pasta or soup dishes.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 0.01 g
Monounsaturated fatty acids 0.03 g
Polyunsaturated fatty acids 0.13 g
Cholesterol 53.0 mg
Calcium 128.0 mg
Iron 24.0 mg
Zinc 13.0 mg
Vitamin A 250.0 ug
Vitamin C 0.0 g
Folic acid 16.0 ug
Salt (Sodium) 3500.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.