Characteristics of the fine clam
- Common name: Fine Clam
- Scientific name: Ruditapes Decussatus
- Gender: Female
- Origin: Galician
- Residence: The Galician Rías Baixas
- Occupation: The Sea of Fina
Size of the fine clam
- Height: 3 to 5 cm
- Weight: Between 20 and 50gr
- Energy (in kilocalories): 74 Kcal
- Carbohydrates (in grams):6 g
- Fats (in grams): 1 g
- Protein (in grams):8 g
- Vitamins: Vitamin A, B1, B2, B3, B5, B6, B9, B12, C, D, E, K
- Minerals: Calcium, iron, phosphorus, magnesium, potassium, sodium, selenium, iodine, zinc.
History and presentation
Hello, my name is Ruditapes Decussatus, better known as Fine Clam.
I have a thin shell with fine stripes, light grey and dark with lines and brown spots. That will help you to differentiate me.
I belong to the family of oysters and mussels although you can’t be wrong.
There are also the slimy, Japanese, and blonde clams but don’t be confused, there is no one like me.
I feed on plankton; thanks to the sea water that filters through my siphon. That’s why I can live up to 30 cm below the ground.
Clearly, I live in the sea, specifically in the fish markets of Galicia, so I can withstand temperature changes between 5 and 35 degrees centigrade.
Thanks to my delicious intense marine flavour and my exquisite texture, I am valued as one of the best of my species, if not the best.
In addition, I provide excellent nutritional values such as carbohydrates, energy, proteins, fats, vitamins and different minerals.
These contributions and benefits do not escape those most appropriate slimming diets.
Buy Fine Clam
The fine clam is one of the most varied seafoods in the world, with more than 500 species, all within the veneridae family. Only in the Galician rías we can find at least seven of them, with very different characteristics and prices.
They are bivalve molluscs just like oysters, mussels, razor clams and cockles, but there is something that distinguishes them: the taste of the Galician clam is incomparable to any other, no matter how it is prepared.
There are three methods for catching clams in the estuary. The most traditional one consists of the use of a rake and the strength of the fisherman. This is because the bivalves live buried in sandy bottoms for most of their lives, where they find shelter and food.
Other options are to activate a windlass from a boat that copies the raking process, or to use a diesel engine to pull the bivalves. The truth is that clams are extremely delicate and this must be done with great care not to damage them.
Once out of the water, each species can survive a certain amount of time before being cooked. This factor has a considerable influence on the final price. Online home delivery shops usually have the ones that survive the longest.
The presentation of the clams on the table ranges from their use as a main dish to their snacking, to sauces and rice of all kinds.
Without a doubt, the most popular method in Galicia is the marinera (seafood) clam, for which the bivalves must be boiled and then soaked in a tomato, chilli and onion sauce.
What type of Clam to buy?
Of all the clams that can be found in the fish markets of Galicia, one of the most popular is the fine clam, also known as the Carril clam. This is the variety you can buy in the Galician Seafood online shop with home delivery.
It has a long commercialisation cycle due to the long time it can live out of the water. Its flavour is mild and exquisite and the flesh is white. They can be cooked or enjoyed raw with lemon.
Other types of clams that live in the estuaries of Galicia are the japonica, moelo, ameixón, cornicha, blonde and slug.