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Palourde Clams

Know your product

There are nearly 2,000 species of Clam. This shellfish was already appreciated in prehistoric times. Indeed they were quite a phenomena: in the hillocks of the West of America shells were found about 10 meters long. In other places around the world, Clams were used as a currency, to make jewels, and even used as tools. Very rich in protein and iron and fat-free, Clams have very subtle and pleasant flavors.

We mainly supply high quality Japanese Palourde Clams, which are really delicious. Their scientific name is Ruditapes philippinarum: they are cultivated since 1970 in France, mainly on the Atlantic Ocean coast.

How to buy

Make sure that the Palourde Clams you choose are still living: their shells must be closed.

how to keep

Keep Palourde Clams in wet linen for a few days in the fridge. However, we recommend you use them as quickly as possible after shipment in order to enjoy their full flavor.

Tips

Cook your Palourde Clams quickly, to preserve all their flavors. Ideally, cook them covered for 5 mins in a double boiler with white wine, cider or beer. Cook your Clams until they open.

Seasonality

Jan.
yes
Fé.
yes
Mars
yes
Avr.
yes
Mai
yes
Juin
yes
Jui.
yes
AoÃ.
yes
Sep.
yes
Oct.
yes
Nov.
yes
Dé.
yes

Recipe

Get a detailed data sheet

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