Large farmed clam
Is a bivalve mollusc which lives in sand or mud in the riberbanks and seashores
The majority are from hatcheries or breedings.
They can be fresh, canned or frozen.
We can find various types of clams:
• Fine clams: great quality, they can be used in all types of cooking. Its characterised by its fine shell and its gray flesh.
• Carpetshells: similar morphology to fine clams but its saliva makes less advisable its raw consumption.
• Hatchery clams: its flesh is redish and has a strong taste; its used as a side dish.
The biggest ones are consumed opened on a bed of ice. The smallest in green sauce or a la marinera, also steamed, stuffed, etc. They are used as a side dish in fish, rice, pasta or soup dishes.
- Aromatic herbs
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Milk, cream and derivatives
- Pasta, rice, flour and derivatives
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed