Mollusks in the kitchen: Venus clam (Chamelea) hen Linnaeus, 1758

Mollusks in the kitchen: Venus clam (Chamelea) hen Linnaeus, 1758

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Classification and fishing area

Phylum: Mollusca
Class: Bivalvia
Order Veneroida
Family: Veneridae
Kind: Venus (Chamelea)
Species: V. hen

Fishing area: Mediterranean (especially in the Adriatic Sea) and in the Black Sea; also present in the eastern Atlantic from Norway to Morocco, as well as in the Caspian Sea. It lives on sandy and sandy shallows. Fishing seasonality: fishing in particular in the winter and spring months. Species affected by aquaculture. Fishing systems: Rake and turbo blower fishing.

Clam Venus (Chamelea) hen (photo

Clam Venus (Chamelea) hen (photo

Purchase and conservation

Fresh clams must be marketed live, but they can also be frozen, peeled and packaged in boxes.
They are very delicate: they can be kept only for 1-2 days in the refrigerator at temperatures between 0 and 4 degrees, covered with a damp cloth.

Use in the kitchen

Clams are often used as a condiment rather than as a stand-alone food (if not as an appetizer). They are generally used in pasta condiments, such as in spaghetti with clams.
How to clean the clams: leave them to soak with water and coarse salt for about 1 hour in order to clean them of any impurities, then drain the clams in a colander, put them back in the bowl with fresh water and shake them with your hands, moving them a lot and then drain them new. Repeat this for a dozen times to make sure they lose all the sand they have inside.

Spaghetti with clams
Boil water to cook the spaghetti. After cleaning the clams, put them in an aluminum pan, cover with a lid and let them open on high heat by shaking often in the pan. Turn off the heat as soon as the clams have opened: do not continue cooking to avoid compromising the flavor. Remove the clams from the pan with a slotted spoon and peel a little more than half leaving the rest with the shell. Strain the liquid released by the clams in a colander covered with gauze and keep it aside. In a large pan, heat abundant extra virgin olive oil and fry the garlic, add a piece of chilli pepper and then the cooking water for the clams. Cook the spaghetti. Allow the sauce to thicken a little in the pan and finally add the clams and add a drop of white wine over a high flame making it fade. Drain the spaghetti al dente and toss in the pan until cooked. Chop the parsley and add it to the spaghetti.

Nutritional values

Nutritional values ​​100 grams: 86 kcal
Fat 0,96 g
Carbohydrates 3.57 gr
Protein 14.67 g
Fibers 0 gr
Sugars 0 gr
Water 78.98 gr
Starch 1.4 g
Ashes gr 1,82


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