🇫🇷 CLAMS. 50, - / 100g

The clam ( mercenaria mercenaria ) is a bivalve mollusk of 5 to 10 cm, with a large smooth shell, marked with fine circular streaks.
Clams, introduced in France by the Americans in 1917, are fished on sandy and muddy bottoms at the mouths of rivers, especially on the east coast of the United States, but also in Charente.
The clam is very sensitive to pollution.
It burrows to less than 10 cm. It sucks up the sediment and filters it to feed on the benthic or planktonic organisms it contains.

⚠️ Warning ⚠️ Once opened, the Clams must be consumed within 3 hours of opening.

Stock advice: If you do not consume them immediately, you will need to store them in a cool room such as a cellar. The temperature should be between 5 and 15 ° C. If you don't have a pantry, you can also store them in the bottom of your refrigerator.

They are eaten raw or cooked like oysters or "à la commodore".
Clam chowder is a vegetable, onion and clam soup, garnished with bacon, very popular in New England, while clambake is a typical picnic on the east coast of the United States: you eat clams and other shells, cooked on heated stones, under a layer of kelp.

We can freeze them.