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¡ Comprando este producto consigues {{calculatedProductMenttos()}} menttos !
Unas almejas muy ricas, un tamaño adecuado. Llegaron todas vivas y el tamaño perfecto
Buenas, a la marinera
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Each unit contains 500gr of Galician japonica clam captured by hand by shellfish gatherers in the area of O Grove, is a good alternative because it can be used for the vast most culinary preparations.
Known as Galician japonica clam (Ruditapes philippinarum), this mollusc of Japanese origin was introduced in the rich waters of the Galician Estuaries in the 80s. This clam is not native to Galicia, but its cultivation today is widespread in the Galician community, but for many years they are also part of our wide variety of Galician seafood. It is ideal for preparing dishes such as fabes with clams, accompanying fish, rice, noodles or take them to the pan or the sailor. The extra quality and freshness are assured, you just have to enjoy them.
It is advisable to keep the Galician japonica clams in the same mesh in which we acquired them as they are tight together, we will prevent them from opening and therefore will last longer in our fridges
| Size | Pieces/kg | |
| Medium | between 60-70 | |
| Large | between 40-45 | |
| Extra | between 30-35 |
The Galician japonica clam usually has a more affordable and stable price in the market than the slug and is a very good alternative when the other species of clam are spawning and have little meat
Each Kilo is calculated for every 3-4 people.
It is distinguished by its shell, since it has radial and concentric lines more marked than in the fine clam, forming a grid and its colour is rather grey and beige. Also its shell is much thicker and harder than the other clams of the Galician estuaries
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.
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 (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 cheapest species, although of good quality
