Clams is one of the star dishes as an aperitif, tapas or snack. But there are many varied recipes with which to prepare good clams, such as clams a la marinera.
In this article that Gastronomic Spain has prepared, you will enter the world of these mollusks, and you will discover 4 new recipes to surprise your guests.
What are clams?
Clams are part of bivalve mollusks, which live in salty waters. Bivalve mollusks live buried in the sand and are characterized by the aesthetics of their body since it is protected by two symmetrical shells, like the mussel, the oyster or the razor.
Another of their characteristics is the lack of eyes and brain, this does not prevent the lack of heart, mouth and an open circulatory system that gives them life. Their diet is based on small living beings through the filtration of water, ingested by the siphon.
Clams move thanks to the momentum they take when opening and closing their shells. These shells are usually thin and are identified by their grayish color with brown spots. These brown lines usually start at one edge of the shell to the other end.
A whole world to discover, and that of course, Gastronomic Spain is here for you to immerse yourself in the marine world. What is clear is that, thanks to their flavor and texture, these bivalve mollusks are highly appreciated in our gastronomy.
Types of clams
Among the different types of clams, three of them are typical of our country, while the Japanese clam is adopted. Still, his adaptation has been impeccable. Now we will go deeper into each of them in more detail.
I’m sure you didn’t know there were different types. Well … you will never go to bed without knowing one more thing. In the article that Gastronomic Spain has prepared for you, you will know how to differentiate and recognize clams easily.
We are going to turn you into an expert clamshell.
Slimy clam
The slimy clam comes from the Venerupis Pullastra species. This type is characterized by being elongated and having a mixture of colors between gray, brown and cream.
They differ from the rest by their siphons. Siphons are small tubular structures through which water flows throughout your body. The siphons of these clams are attached along their entire length.
When it comes to cooking, the slimy clam is not usually as appreciated as the other types of clams. Being less resistant out of the water, it is considered more delicate and, therefore, less used. In this way, its economic value is lower, but its texture and flavor are equally delicious.
Fine clam
The fine clam belongs to the species Rudipates Decussatus. It is usually white, yellow or light brown, depending on the type of sea it inhabits, and its siphons are separated from each other. One of its most notable differences.
In addition, the fine clam is considered the clam with the highest gastronomic value. And unlike the slimy clam, it can survive a much longer time out of water. Data for which it is endowed with this gastronomic value, in addition to its exquisite flavor and texture.
Blonde clam
The Venerupis Rhomboideus species, popularly known as the blonde clam, stands out for the shades of its shells, reddish and purple. The shells of the blonde clam are smoother and shinier and are made up of zigzag lines.
As for the cuisine, the blond clam is less valued than the fine clam or the slug, but its intent and rich flavor is usually appreciated in stews.
Japan clam
Finally we find the Japanese clam, of the Ruditapes Philippinarum species. It is also known as Galician japonica.
Among the 4 types of clams, the Japanese clam is the only one that is not native to Spain. But its rapid growth and adaptability has been a wake-up call for professional clam farmers.
It is characterized by having very marked lines and a varied color between tan, gray and black. While in the kitchen, the Japanese clam is usually used in pasta with seafood or in stews with different fish.
Clam recipes
Clams are one of the most recognized appetizers in our country. But it is not only demanded as an aperitif, it is also used as an accompaniment to other dishes.
Next we are going to show you the most typical clam recipes that exist in our country.
Clams a la marinera
Clams a la marinera are a clam stew very typical of gastronomy, specifically Galician gastronomy. It is very common in the Rías Bajas area, but also in other parts of the country such as Cantabria or Asturias.
The clams a la marinera are made with a sauce of onion, crushed tomato and white wine. A harmonized sauce with a reddish color thanks to the sweet paprika.
It is usually served hot, in a clay pot.
Clams in green sauce
Clams in green sauce are also a classic in Galicia, but especially at Christmas. It is a simple dish, like those a la marinera.
The green sauce that characterizes them is made with garlic, oil, flour and wine. The oil with the garlic is left over low heat, until they are golden brown. Then add the spoon of flour and stir. Subsequently, the wine is added and it is stirred again with a wooden spatula. Leave a few minutes and we include the clams so that the flavors mix.
Simple and ready.
Rice with clams
Rice with clams is one of the most classic recipes that you can prepare with rice. It is one of the most exquisite combinations of our gastronomy.
Thanks to the flavor and aroma of clams, as well as all its essence combined with rice, they form a perfect combination.
Although rice can also be accompanied with mussels, lobster or cockles.
Steamed clams
Steamed clams is one of the most consistent dishes. They are usually cooked alive, and if their shells are closed, when they are cooked they will open.
Depending on the region or local customs, steamed clams will be prepared in one way or another.
Where can I buy clams?
As we know, natural clams is one of the most typical dishes of our country. In Spain it is very easy to find them, both in markets and in supermarkets, but what about outside of Spain?
Outside of Spain your search is much more complicated. For this reason, Gastronomic Spain has come to facilitate all those cravings. The best natural clams and variants such as Zamburiña, Cockles or Razor clams, you will find them in our online store.
Scallops
The Zamburiña also belongs to the family of bivalve mollusks. It is characterized by having a similar appearance to that of the scallop and enjoys the best positions in culinary competitions.
Cockles
Another species of bivalve mollusks, cockles are common on many beaches. They are very popular and are sold fresh for food as a snack, although the star is taken by the pickled cockles.
Pocket knives
Razor clams, also from the bivalve mollusk family, are highly prized for their meat. It is consumed fresh, although there is also a canned format.
All these seafood can be found in our online store, but if you want your wardrobe with all kinds of typical Spanish products, Gastronomic Spain is here to brighten your day. You will find Iberian hams, all kinds of appetizers, sausages or any wine in our online market.
