Clams

Clams are small bivalve mollusks highly valued in gastronomy for their delicate flavor and tender texture. These shellfish primarily inhabit sandy or muddy bottoms of salt and brackish waters, found along coasts worldwide, with particular abundance in temperate and Mediterranean regions.

Of marine origin, clams are harvested both in the wild and through aquaculture, and are an essential ingredient in numerous traditional recipes, from soups and rice dishes to grilled or steamed plates. Furthermore, they offer high nutritional value, being rich in easily digestible proteins, low in fat, and a good source of minerals like iron, zinc, magnesium, and B-complex vitamins.

In the Hispanic-American culinary sphere, clams may be known by different names depending on the region, such as cockles (though some distinguish smaller species), striped venus clams (chirlas), or simply little clams in informal contexts. It is important to know these variants to identify the correct product and take advantage of their versatility in the kitchen.