Chopped clams with their juice

Chopped clams with their juice are fresh clams that have been carefully chopped along with the natural liquid they release when opened. This ingredient is commonly used in a wide variety of culinary recipes, especially in soups, stews, pastas, and seafood sauces.

Clams are bivalve mollusks native to coastal areas of salt and brackish waters, widely harvested in regions such as the Atlantic and Pacific coasts of Latin America, as well as in Europe. Their delicate and slightly salty flavor provides a fresh, oceanic touch that enhances any dish.

Their notable properties include their high content of quality protein, low caloric intake, and richness in minerals such as iron, zinc, and calcium. Furthermore, they are a good source of omega-3 fatty acids, which are beneficial for cardiovascular health.

In different Hispanic American countries, clams may have different names depending on the region and size. Some synonyms or related terms include: chonchas (Chile), cockles (although smaller and a different species, they are sometimes used similarly), almejón (large clam), and in culinary contexts, they may also simply be called clams.

When using chopped clams with their juice in recipes, the goal is to take advantage of the shellfish's concentrated flavor, making the final result more intense and juicy without the need to add artificial liquids or additional broths.