Almeja de cultivo gallego fresca (kg)

Almeja de cultivo gallego fresca (kg)
Almeja de cultivo gallego fresca (kg)
Almeja de cultivo gallego fresca (kg)

Almeja de cultivo gallego fresca (kg)

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De la HuertaCasa
Valoración 4,6
Pedido mínimo: 49,00 €
Envío en: 24 - 72 h
Envío gratis

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Shipping only to the Community of Madrid

Origin:Galicia.Galician clams from different estuaries, always of national and Galician origin.
A mollusk belonging to the same family as mussels, oysters and cockles that lives buried in the sand or mud on the banks of rivers and seas and feeds on living beings. Clams do not have a brain or eyes, but they do have a heart, mouth and rectum.Its shell is thin and convex in the center. It has thin grooves. Its color is usually light gray with brown spots. The shell serves as an element of protection and defense against possible predators. We have several types of clams; Fine or Lane clam, Japanese clam, Slimy clam and Blonde or Red clam.Properties and benefitsThey are low in calories and provide protein and B vitamins, as well as the most important minerals; iron, potassium, calcium, selenium and zinc. Thanks to iron, they are an infallible food for fighting anemia. Clams are good for our bones thanks to calcium. Eating them strengthens our immune system thanks to zinc. They help keep bones, teeth and heart strong. Like most shellfish, they are ideal for eliminating cholesterol from our blood.Nutritional value per 100grCalories: 48 kcal.Protein: 10.7 g.Fat: 1.61g.Carbohydrates: 0 g.Cholesterol: 40 mg.Iron: 14 mg.Iodine: 160 mg.Potassium: 314 mgConservation and tricksIt is best to eat them once you have bought them, but if you want them to last at least three days in the refrigerator, you can moisten them with a cloth and close it well. Place them on a plate in the least cold part of the refrigerator. Before cooking them, to remove the sand, place them in a bowl with plenty of salted water for 2 hours. Any clams that are open or broken should be thrown away.Recipes and uses in the kitchenThe most common way to cook them is steamed, with just a splash of lemon, but the most popular dish made with these mollusks is a la marinera; Once you have left the clams to rest for 2 hours in salted water, chop a spring onion, 2 cloves of garlic and sauté in a pan. After a few minutes, add a tablespoon of flour and stir constantly. Then add 1 glass of white wine, turn up the heat so the alcohol evaporates. Add the clams and let them cook until they open.

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