The clam is a bivalve that lives in salt water, buried in the sand just a few cm. from the surface. It feeds off tiny living organisms which it retains by filtering the water. It is caught from small boats with special long rakes (raños).
“Frinsa clams are caught only in the Galician Estuaries. After being purchased in the fish market each season, cleaning processes are used to eliminate sand and preserve their characteristic flavour. Then their shells are removed one by one, as well as the gills, and they are packed by hand in uniform layers.”
Conservation and Consumption
“They need not be refrigerated but it is best to store them in a cool place.Take care when opening the can, to avoid spilling the liquid.
They are best eaten straight from the can with a spoon, together with the brine.”
Energy: 47,3 Kcal / 200,4 kJ
Proteins: 10,7 g
Fats: 0,5 g
Of which saturated fats are: 0,1 g
Carbohydrates: Trazas
Of which sugars are: 0 g
Fibre: 0 g
Sodium: 0,59 g
Natural source of protein
Low in saturated fats
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