Clams

Clams are small clams, bivalve mollusks that inhabit the coasts and sandy or muddy bottoms of seas and estuaries. Their small size makes them very popular in cooking, especially in soups, stews, paellas, and seafood dishes for their delicate flavor and tender texture.

The origin of these small clams is found in the coastal areas of various parts of the world, and they are commonly found in temperate and warm waters. In Hispanic American cuisine, they have been used for centuries due to their abundance and versatility.

Regarding their properties, small clams are an excellent source of high-quality protein, low in fat, and rich in minerals such as iron, calcium, magnesium, and zinc. They also provide B-complex vitamins, especially B12, which are essential for the health of the nervous system and the production of red blood cells.

In different regions of Hispanic America, small clams may have various names, among them: small clams, beach clams, or simply clams. In some countries, they are also known as cockles, although this term can refer to similar but different species, so it is important to consider the local context.

In summary, small clams are a highly valued ingredient in cooking recipes for their mild flavor, nutritional contribution, and easy incorporation into various seafood dishes.