The Japanese clam, scientifically known as Ruditapes philippinarum, is a mollusk that was introduced into the waters of the Galician Rías in the 1980s. Although it's not native, its cultivation has significantly spread in Galicia, making it an integral part of Galician seafood. This type of clam is versatile in cooking, suitable for various preparations, from traditional fabes with clams to rice, noodles, and seafood dishes. Its quality and freshness are guaranteed, ensuring an exceptional culinary experience.