Trade name

Clam

Scientific name

Venus gallina (Linnaeus, 1758)

Foreign names

Spain: Chirla; France: Poule; England: Littleneck.

Commercial size

25 mm

Description

This clam is a bivalve mollusk wich inhabits sand bottoms in the proximity of the seashore and filters a variety of algae, bacteria, and small detrital particles.

The shell is oval-triangular with small concentric ribs, whitish or greyish with dots and streaks.

It is exclusively a fishing product on natural bottom, especially in the Upper and Middle Adriatic Sea, being caught with dredge.

Organoleptic characteristics

Appearance: shells grains, dirt, epibiontic and epiphytes free, with adequate percussion response. Color shiny white-cream. Normal levels of intravalvular liquid.

This type of mollusc is greatly appreciated for its fine-quality flesh.

Treatments

Clams are purchased mainly from class A areas, in rare cases arising from class B areas undergo a purification process before marketing.

Fresh product, 100 % natural, no chemical treatment whatsoever.

Health requirements

- Contain < 230 MPN of Escherichia coli in 100 g of flesh and intravalvular liquid;

- Absence of Salmonella spp. in 25 g of flesh and intravalvular liquid. Reg. CE 2073/2005

Nutritional value (in 100 g of edible potato)

Protein 10.2 g, Carbohydrates 2.2 g, Lipids 2.5 g (source: Established National Research Institute for Food and Nutrition)

Special features

Clams must be alive when sold. Do not contain allergens.

Storage temperature

2° ÷ 6° C

How to use:

Cooking before eating.

Packing

Clams are packaged in net bags, made with suitable materials for food contact. Products are mainly packed in bags of 500 g, 5 kg and 10 kg. Molluscs are selected in different sizes.