Clams with shells

Clams with shells are marine bivalve mollusks highly valued in gastronomy for their delicate flavor and versatility in cooking. They are characterized by having a hard, oval-shaped shell that protects their soft and fleshy body inside.

The origin of clams is primarily marine and coastal, found in salt and brackish waters in different parts of the world, especially along the Atlantic and Pacific coasts. In cooking, clams with shells are used in a wide variety of dishes, from soups and broths to rice dishes, stews, and appetizers.

Properties: They are an excellent source of high-quality protein, low in fat, and contain significant amounts of minerals such as iron, zinc, and magnesium. Additionally, they provide B vitamins, especially B12, and are rich in omega-3, which is beneficial for cardiovascular health.

In Hispanic America, clams with shells are also known as cockles in some regions, although this term may vary by country. Other common synonyms include little clams or simply clams when specifying that they are with shells.

In summary, clams with shells are a traditional and highly valued ingredient in seafood cuisine, ideal for adding flavor and nutrients to various recipes.