Clams for steaming

Steam clams are marine bivalve mollusks highly valued in gastronomy for their delicate flavor and soft texture. Their hard, oval-shaped shell protects a juicy and slightly salty interior, ideal for steaming preparations that enhance their freshness and natural taste.

Origin: Clams are found on various coasts around the world, especially in regions of Europe, America, and Asia. In Latin America, they are very popular in coastal areas due to their abundance in clean, temperate waters, where they are harvested for direct consumption or in local markets.

Properties: They are an excellent source of lean protein, low in fat, and highly nutritious. Additionally, they provide essential minerals such as iron, zinc, and vitamin B12, which are important for the immune system and energy production. Steamed clams retain most of their nutrients, thanks to the gentle cooking that prevents the loss of flavor and nutritional quality.

Synonyms in Spanish from Latin America: depending on the country, they may be called almejas para vapor, almejas de vaquita, or simply almejas. In some regions, they are also referred to as chirlas or berberechos, although these may refer to slightly different species.

In summary, steam clams are a versatile and healthy ingredient that adds a unique marine flavor to dishes such as soups, stews, or simply served with lemon and fresh herbs.