Types of Clams

These bivalve mollusks, which live buried in the sand or mud of coasts and estuaries, are appreciated for their unique flavor, tender texture, and versatility in the kitchen. However, Not all clams are the same: exist various varieties with distinctive characteristics.

Most common types of clams in Spain

In Spain, clams are a mainstay of coastal cuisine. Below, we detail the most popular varieties, along with their characteristics and uses:

habitat, flavor and texture, and culinary uses so you have a complete view of each type.

Common name	Scientific name	Appearance	Size	Habitat
Fine Clam	ruditapes decussatus	Oval and robust shell, light brown with concentric and radial lines forming squares	Up to 5 cm	Sandy and muddy bottoms in estuaries and coasts of the Atlantic and Mediterranean
Japanese Clam	Ruditapes philippinarum	Rounded shell, greyish or yellowish, with less pronounced lines	3-5 cm	Native to Asia, cultivated in Galician estuaries and European coasts
Slimy Clam	venerupis pullastra	Elongated and thin shell, grayish or light brown with concentric lines	Up to 6 cm	Sandy and muddy bottoms in intertidal zones
Red Clam (Chrila)	Chicken Chamelea	Small, rounded shell, white or cream, sometimes with pink tones	2-4 cm	Sandy bottoms of the Mediterranean and Atlantic
American Clam	Mercenaria mercenaria	Thick and robust shell, greyish or brown with marked concentric lines	Up to 10 cm	East Coast US, grown in Europe

1. Fine Clam (ruditapes decussatus)

• Appearance: Oval and robust shell, light brown in color, with a pattern of concentric and radial lines that form squares.
• Size: Up to 5 cm in length.
• Habitat: Sandy and muddy bottoms in estuaries and coastal areas of the Atlantic and the Mediterranean.
• Taste and texture: Intense flavor and a firm yet tender texture; it is considered the queen of clams for its quality.
• Culinary usesPerfect for eating raw, steamed, or in sophisticated recipes like carpaccio. Its high price reflects its high demand and scarcity.
• Fun Fact: It is a native species highly valued in Galicia.

2. Japonica Clam (Ruditapes philippinarum)

• Appearance: Rounded shell, greyish or yellowish in colour, with less marked lines than the fine clam.
• Size: Between 3 and 5 cm.
• Habitat: Originally from Asia, it is widely cultivated in the Galician estuaries and other European coastal areas.
• Taste and texture: Mild flavor and juicy texture, less intense than the fine clam.
• Culinary usesIdeal for paellas, soups, stews, or steaming. It's the most common variety on the market due to its hardiness and mass cultivation.

3. Slimy Clam (venerupis pullastra)

• Appearance: Elongated and thin shell, greyish or light brown in colour, with concentric lines.
• Size: Up to 6 cm.
• Habitat: Sandy and muddy bottoms in intertidal zones.
• Taste and texture: Delicate flavor and somewhat softer texture.
• Culinary uses: Popular in steamed dishes, seafood dishes, or rice dishes. It's a more affordable option than fine clams.

4. Red Clam or Chirla (Chicken Chamelea)

• Appearance: Small, rounded shell, white or cream in color, sometimes with pink tones.
• Size: Between 2 and 4 cm.
• Habitat: Sandy bottoms of the Mediterranean and the Atlantic.
• Taste and texture: Mild flavor and tender texture.
• Culinary usesPerfect for soups, stews, and pasta. Widely used in Mediterranean cuisine.

5. American Clam (Mercenaria mercenaria)

• Appearance: Thick and robust shell, greyish or brown in colour, with marked concentric lines.
• Size: It can exceed 10 cm.
• Habitat: Native to the East Coast of the USA, also cultivated in Europe.
• Taste and texture: Intense flavor and firm texture.
• Culinary usesIdeal for soups like clam chowder or baked goods. Its size allows for easy filling.

Other interesting types of clams

In addition to the varieties common in Spain, there are other clams that stand out for their uniqueness:

6. River Clam (Corbicula fluminea)

• Appearance: Small, triangular, greenish-yellow shell.
• Size: Between 2 and 3 cm.
• Habitat: Native to Asia, it inhabits rivers and lakes in Europe and America.
• Taste and texture: Mild flavor and delicate texture.
• Culinary uses: Used in soups and stews, although less common.

7. Geoduck Clam (Panopea generosa)

• Appearance: Large shell, but it stands out for its siphon, which can measure up to 1 meter.
• Size: Shell up to 20 cm.
• Habitat: Pacific Northwest of North America.
• Taste and texture: Tender meat and sweet flavor.
• Culinary uses: Highly valued in Asia, in sashimi or soups.

8. Razor Clam (Ensis directus)

• Appearance: Long, narrow shell, similar to a razor.
• Size: Up to 20 cm.
• Habitat: Sandy bottoms of the Atlantic and the Mediterranean.
• Taste and texture: Intense flavor and firm texture.
• Culinary uses: Grilled or steamed with garlic and parsley.