Chopped clams with juice

Chopped clams with juice is a seafood ingredient widely used in various cooking recipes, especially in seafood preparations, soups, broths, and sauces. It consists of fresh or canned clams that have been finely chopped, while also retaining their natural juice, which provides an intense and authentic sea flavor.

Origin: Clams are bivalve mollusks found in coastal waters all over the world, especially in temperate and tropical regions. Their harvesting and consumption is traditional in the cuisine of countries such as Spain, Mexico, Chile, Argentina, and other Latin American nations.

Properties: Clams are an excellent source of lean protein and minerals such as iron, zinc, calcium, and magnesium. They also provide B vitamins, especially B12, which are necessary for the nervous system. The juice that accompanies the chopped clams contains amino acids and minerals that enhance the flavor and texture of dishes, in addition to adding a natural salty touch.

Synonyms in Latin American Spanish: depending on the country, this ingredient may also be labeled or known as almejas troceadas con jugo, almejas picaditas con jugo, or simply almejas con su jugo. In some places, they are also called almejas en jugo.