It is a variety of Galician clam noted for its taste, quality and price. Its shell color is lighter than the manila clam variety. They can be prepared in many ways: steamed, ‘a la marinera’ (an Spanish recipe), with ‘fideuà’, rice dishes or simply with lemon.
This clam is a bivalve that lives buried in the sand in the intertidal zone. This area becomes a real cropland where men and women gather this precious shellfish