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The red clam or blond clam (venerupis rhomboides) is not a bivalve so well known as it does not have the fame of the fine clam, babosa or japonica but this Galician shellfish has culinary qualities just as good as the previous ones as it has a meat with a great taste of the sea, soft and also very versatile to use it in the preparation of any dish such as rice, fideua.. In addition, the Galician red clam has a slightly lower price than the others which makes it an alternative for any pocket.

We recommend always keep the red clam in the same mesh in which we acquired them until the time of use as they are tight together prevent them from opening and thus retain that great taste of the sea that they have

It is calculated 1 kg for every 3-4 people

Learn how to distinguish the Galician Red Clam

The shell of the red clam is thicker and oval with smooth edges. The color of this is what gives the red clam its name, as we can see large reddish-brown spots on the shell. In addition, unlike other clams, the Galician red clam is extracted in small boats with rails, trails or hooks due to the depths at which it is usually buried

Thin 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.

The shell lines are thin and sparse, and do not reach the grid pattern of the thin clam

Japonica clam