Plump and succulent with a light hint of the sea, the Venus Clam, as known as Vongole has a sweet and delicate flavor. The body has a deep, robust sea aroma and an intense shellfish flavor. When cooked, it has a deep, full texture with a firm bite.
Surprisingly, clams have higher iron content than beef steaks and liver, which is more than the recommended daily intake for most adults. The minerals in clams does not stop with iron. Clams are a good source of phosphorus, potassium, zinc, copper, manganese and selenium, as well.
• Great for cooking Vongole pasta
• To clean, soak clams in weak brine solution for about 15min, then run through a stream of cold water. Scrub thoroughly with a metal brush and rub dry gently to remove any final grit.
• When cooking, remove those that do not open up. Do not try to pry open.