Clam

Small clam is a marine bivalve mollusk highly valued in gastronomy for its delicate flavor and juicy texture. These clams typically measure between 2 and 4 centimeters, making them ideal for preparations such as soups, broths, rice dishes, and steamed plates.

Origin: Small clams are found in coastal waters of various regions worldwide, especially in temperate and subtropical zones. They are common along the Atlantic and Pacific coasts, found in Latin American countries such as Mexico, Chile, Argentina, and Colombia.

Properties: In addition to being an excellent source of high-quality protein, small clams contain essential minerals like iron, zinc, and calcium, as well as B vitamins, especially B12. They are low in fat and calories, making them a healthy and nutritious food.

Synonyms in Latin America: in different regions you may find them referred to as almejita, almeja chirla, almeja fina, or simply chirla pequeña. These terms may vary, but they generally refer to the same type of small-sized clam, widely used in traditional seafood recipes.