From Mariscos O Grove, we recommend to taste this raw shellfish with a few drops of lemon on a plate with plenty of ice to keep them as fresh as possible until the moment of eating them

Each kilo of thin clam is calculated for about 3-4 persons.

Learn how to distinguish the Galician fine clam

The fine clam, the slimy clam, the blond clam and the japonica clam are the four varieties available in the Galician sandbanks. For untrained eyes, it is easy to confuse them, although the difference in quality and price are remarkable. The following is a description of the four species

Fine clam or rail clam

The queen of clams. The fine clam (Ruditapes Decussatus) is the highest quality clam. In addition to being the richest, it is very resistant and stays alive longer out of the water. In the case of seafood, the capacity of preservation represents an added value.

The shell has radial lines that intersect with concentric ones, giving rise to a kind of square. Its color depends on the sand where it breeds, and ranges from brown to white tones.

Slug clam or white

The white clam (Venerupis pullastra) is of a gastronomic quality similar to the fine clam. It is smaller than the thin clam, with pale grey or beige shells, and irregularly shaped spots. The lines of the shells are thin and sparse, and do not reach the grid pattern of the thin clam.

They are smaller than the thin clam

Blonde clam

Blonde Clam (Tapes rhomboideus) displays a yellow to purple coloration. With hard flesh, it is perfect for stewing. Its shell is smooth and shiny, and the concentric lines are of a paler colour. It is the most economical species, although of good quality

Japonica clam

The japonica clam (Ruditapes philippinarum) differs from the fine clam in that it has very marked lines of its valves. It is a species imported for cultivation, but thrived on their own in the Galician estuary.