Recipes made in Italy by Italians in Italian. Translated for You with Love


The clam is a bivalve mollusk belonging to the Veneridae family. The name, in general, refers to the «Chamelea Gallina» with a slightly triangular shell, a surface covered by variegated gray radial streaks. It has a maximum diameter of 2 inches.

Another variety of clam, more valuable than the previous one, is the Manila clam, also called Japanese littleneck clam. The shape is ovoid, the surface of the shell is smoother than that of the previous clam and the color is brown. It can reach 2-3 inches in diameter.

Clams are very popular and used in cooking, both as condiments for pasta and for soups and risottos, but also sautéed with garlic and parsley. Before cooking them, it is advisable to soak them for a few hours in very salty water, so that they drain and lose most of the sand they contain.

Clams can be found on the market packaged in nets sealed with a label indicating the freshness, origin, and place of purification; but there are also shelled and frozen clams or in jars.

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