Common Name:
White Clam
Scientific Name:
Spisula solida (Linnaeus, 1758)
Reproduction Period:
Spring to Summer
(peak between May and August)
Harvesting Areas:
Aveiro Coast
Matosinhos Coast
Setúbal Coast
Faro Coast
Packaging:
Bioline mesh
1 kg, 2 kg or 5 kg bags
Sizes:
Medium
Large
The white clam is a bivalve mollusc with an oval, slightly rounded shell, featuring fine and regular concentric ridges that give it an elegant and uniform appearance. Its colour ranges from white and light beige to soft brown tones, reflecting the purity of the waters in which it grows.
It lives buried in sandy and muddy seabeds, forming dense populations in shallow coastal areas. Its meat is firm and succulent, with a delicate, fresh and slightly sweet flavour, ideal for highlighting the natural taste of the sea. Highly valued in Portuguese cuisine, the white clam is perfect for soups, seafood rice dishes or enjoyed in its natural state, revealing all the smoothness and freshness that characterise this species.
