The Galician slimy clam (Venerupis pullastra) began to be cultivated, like other species, in the middle of the last century. It is distinguished from other species because its siphons are adhered along. It is one of the three autochthonous species, together with the blond clam and the famous fine clam.
It is one of the three autochthonous species
A good way to distinguish it from the fine clam is by checking the hinge: the slimy clam has two dark spots next to it. Its surface is smoother than that of the slim clam, which tends to show sharp lines in a checkered pattern
The slim clam's fragility limits its export possibilities compared to the out-of-water resistance of the slim clam, however, the organoleptic qualities of both species are very similar. The slimy clam is an excellent gastronomic alternative to the fine clam, and can be prepared with the same recipes. Due to its size, the ideal recipe to enjoy the flavour of the slimy clam is the seafood style. It can also be used with rice or noodles.
The Galician slimy clam is of a similar quality to the fine clam, although this one is smaller and a little more delicate as it lasts less time out of the water. It also has a similar taste and texture to the fine clam so we can make the same recipes with both molluscs, so the Galician slimy clam makes quality in relation to price is very good. If you want to distinguish it physically in color and its shell:
If you want to distinguish it physically in color and its shell:
Look at its color as it has a color between pale gray and cream. The shell has a very good color
The shell has less marked concentric lines than the thin one. It has no radial lines. The shell has less concentric lines than the thin one
It is advisable to keep this type of clam in the same mesh in which we acquired them, because being tight to each other, we will avoid that these open and therefore endure longer in our refrigerators.
Each kilo of Galician slimy clam contains about 60 pieces and is calculated for about 4 people.
