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Clam
La Clam, ruditapes decussatus, A saltwater mollusk as unique as it is delicious. With a shell that it uses for protection and shelter, it stores and protects its organs. We tell you why clam is one of seafood more amazing.
What are Clams?
La clam, whose scientific name is Ruditapes decussatus, is a mollusk bivalve, which means it has two valves, commonly known as shells, protecting its soft body.
They are shellfish from salt waters, cold or temperate, and are found in the Atlantic and Pacific oceans, as well as the Mediterranean Sea.
They are small, inconspicuous mollusks that live on sandy bottoms, where they bury themselves to avoid predators and survive.
Characteristics of the clam, what are they?
A clam weighs between 20 and 50 grams and typically measures between 25 and 50 millimeters. Its physical appearance is characteristic of a bivalve mollusk; it has two shells joined by a filament that allows them to open and close.
El color of clams varies depending on the type, but in general they are gray and whitish with pronounced striations that create relief on the entire exterior of the shells. Although they are most commonly light gray and this type of hue, brown or taupe can also be found.
One of the most curious characteristics of the clams es que They have no eyes or brains, but yes that do heart, mouth and rectumTheir organs are covered at all times by the shell that offers them protection.
The clamshells' opening and closing system allows them to move through the water without any problems.
the clams They feed on small microorganisms They obtain their food by filtering water. This filtration is achieved through a siphon inside their shell, and this feeding technique allows them to live buried at depths of up to 30 cm without suffering the consequences or having to go out in search of food.
Clams are hermaphrodites and although they have both male and female reproductive organs, they need another clam to reproduce.
Reproduction is external, sperm and eggs are released into the water where fertilization occurs.
The clam has the record for the oldest animal discovered so far, due to the fishing of a clam with an estimated age of 507 years in the waters of Iceland.
Types of clams
When we know that they are clams, a type of bivalve mollusc that abundant in salt waters, we can intuit that there will be many variants.
Japanese clam (Ruditapes philippinarum)Also known as the Manila clam, this species is native to Asia but has been introduced to various parts of the world due to its popularity in aquaculture. It is prized for its tender and flavorful meat. It is found primarily in sandy and muddy bottoms of estuaries and bays.
American clam (Mercenaria mercenaria)This clam is native to the east coast of North America. It's known for its thick, sturdy shell, which often displays prominent growth rings. The meat of this clam is firm and is used in both fresh and cooked recipes.
Fine or Carril clam (ruditapes decussatus)The fine clam is highly valued in gastronomy, especially in Spain, where it is known as the Carril clam. It prefers shallow waters and its habitat includes areas of sand and mud. Its flesh is delicate and prized for its texture and mild flavor.
Slimy clam (venerupis pullastra)Also known as the Japanese clam in some regions, it should not be confused with Ruditapes philippinarum. It is common along European coasts and adapts well to different types of marine substrates. Its meat is less valued than that of the fine clams, but it remains popular in many cuisines.
Red clam (Chicken Chamelea)This species is found primarily in the Mediterranean and parts of the Atlantic. It's easily recognized by its red or orange shell. It's smaller than other commercial clams and is widely used in Italian and Spanish cuisine.
Giant clam (tridacna gigas)It's the world's largest clam, reaching a length of one meter. It's found in the coral reefs of the Indo-Pacific. Aside from its size, it's notable for its symbiosis with photosynthetic algae that live in its tissues, which helps it obtain nutrients.
Icelandic clam (Arctica islandica)This clam has an impressive longevity, with some individuals known to have lived more than 400 years. It is found in the North Atlantic, from North America to Europe. Its meat is tougher compared to other clams and is often used in soups and broths.
Nutritional values
Clams are an exceptional seafood that should be included frequently in a healthy and balanced diet.
Nutrients | Quantity Per 100 g |
Energy (Kcal) | 47 |
Proteins (g) | 10,7 |
Total lipids (g) | 0,5 |
Saturated FA (g) | 0,05 |
Monounsaturated fatty acids (g) | 0,03 |
Polyunsaturated fatty acids (g) | 0,13 |
v-3 (g) | 0,103 |
C18:2 Linoleic (v-6) (g) | 0,008 |
Cholesterol (mg/1000 kcal) | 40 |
Carbohydrates (g) | 0 |
Fiber (g) | 0 |
Water (g) | 88,8 |
Calcium (mg) | 128 |
Iron (mg) | 24 |
Iodine (µg) | 160 |
Magnesium (mg) | 51 |
Zinc (mg) | 1,3 |
Sodium (mg) | 56 |
Potassium (mg) | 314 |
Phosphorus (mg) | 130 |
Selenium (µg) | 24,3 |
Thiamine (mg) | 0,04 |
Riboflavin (mg) | 0,14 |
Niacin equivalents (mg) | 4,1 |
Vitamin B6 (mg) | 0,14 |
Folates (µg) | 16 |
Vitamin B12 (µg) | Tr |
Vitamin C (mg) | Tr |
Vitamin A: Eq. Retinol (µg) | 250 |
Vitamin D (µg) | Tr |
Vitamin E (mg) | 0,4 |
**It is important to note that these values may vary slightly depending on the quality and freshness of the clams.
Habitat
The clams They live on sandy and muddy bottoms which they use to bury themselves and protect themselves from predators.
They only live in salt water and are found in different seas and oceans.
A clam can live buried between 15 and 30 cm deep and can withstand low tides and waves without difficulty.
When clams live in large groups they can reach a depth of 90 cm buried in sandy bottoms.
Some places where clam varieties are found are the Mediterranean Sea and the Atlantic and Pacific Oceans.
In Spain, there are different types of clams depending on the coastal area in which they are caught.
Clam Fishing Season and Art Shellfish
Clam Fishing Season Shellfish
Clam fishing season can last all year round., although the recommended months are from January to April and from September to December.
In summer, clam fishing can still be done, but it won't be as fruitful as during the rest of the year.
It is recommended to fish for clams when the tide is high.
These months may also vary depending on the type and variety of clam being caught.
Fishing Art
To catch clams in large quantities Dredges are used to facilitate their capture.
Although clams have always been caught by hand using a trident to remove the sand or mud and bring them out.
This practice is still used in some places along the coasts of Spain and Portugal by former fishermen.
It's not a very efficient fishing technique for catching large quantities of clams, but this mollusk is also used as fish bait, so some are obtained by hand and used later.
Recipes using this mollusk
The Clam, Ruditapes decussatus, It is one of the most valued clam species in the kitchen, especially in countries like Spain, where it is used to make recipes such as:
Clams in a Pan
