Clam

Scrobicularia plana

Much sought after by shore anglers, the clam appreciates the sandy bottoms in which it burrows. Then just use a small hand scraper to retrieve it, provided it is at least 4 cm tall. Spring is best, but its peak season runs until October.

• Gustatory qualities
• Nutritional qualities
• Freshness criteria

Finely iodized, the clam has a very sought-after little nutty taste. She likes herself raw and natural according to her age. But its crunchy flesh also sublimates a simple pasta dish, as in linguine alle vongole. As with all burrowing seashells, it must be rinsed several times to remove the sand.

The clam is one of the most energetic shellfish. Naturally very rich in minerals and vitamin B12, it is also a good source of protein.

We choose it alive, the shell well closed and wet. If it is ajar, it should close very quickly as soon as you touch it.

Nutritional values (for 100g) :