{"id":5423,"date":"2023-03-16T12:22:26","date_gmt":"2023-03-16T11:22:26","guid":{"rendered":"https:\/\/stage.itticabuonocore.com\/senza-categoria\/donax-clam-or-european-clam\/"},"modified":"2023-03-16T12:22:26","modified_gmt":"2023-03-16T11:22:26","slug":"donax-clam-or-european-clam","status":"publish","type":"post","link":"https:\/\/stage.itticabuonocore.com\/en\/seafood\/donax-clam-or-european-clam\/","title":{"rendered":"Donax clam or European clam?"},"content":{"rendered":"

When it comes to choosing among the various types of seafood to buy, it\u2019s never simple. Many mollusks resemble each other in taste<\/strong>, appearance, and characteristics, but it\u2019s important to know all the differences to select the one best suited for the recipe you plan to cook.<\/strong> <\/span><\/p>\n

A clear example is given by Donax clams and European clams<\/strong>, two of the most popular and appreciated seafood in cooking: what are the common traits and what are the differences between these two delicious foods? <\/span><\/p>\n

Keep reading to find out!<\/span><\/p>\n


\n<\/span>What are Donax and European clams?<\/b><\/h2>\n

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\"Donax<\/p>\n

In some parts of Italy they are known as \u201cpi\u00e8 d\u2019asino<\/a><\/strong>\u201d or \u201calmond clams\u201d (as their shell resemble, in fact, an almond): we are talking about Donax clams, bivalve mollusks.<\/strong> Their outer shell is dark brown with irregular reddish and white patterns. Inside, the shell is white with dark shades. The flesh<\/strong> occupies almost the entire inner surface of the shell and, being quite tough, requires short cooking times<\/strong> to avoid becoming chewy and inedible. <\/span><\/p>\n

European clams are also bivalve mollusks<\/strong>, but their shell is thinner, and their meat is softer compared to sea almonds<\/strong>, with a delicate and embracing flavor.<\/span><\/p>\n

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\n<\/b>Nutritional Values<\/b> <\/span><\/h3>\n

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\"Donax<\/p>\n

Both Donax and European clams<\/strong> are mollusks and<\/strong> therefore have a fairly moderate caloric content.<\/strong> <\/span><\/p>\n

All mollusks contain a very low fat portion, mainly composed of polyunsaturated fatty acids. It should be noted, however, that bivalves give a considerable amount of cholesterol <\/a>to the body, so their consumption should be moderated.<\/strong> <\/span><\/p>\n

These treasures of the sea contain good amounts of B vitamins, iron, zinc, iodine and selenium. <\/strong><\/p>\n

To give a practical example of the calories contained in these two types of mollusks, we can say that in 100 grams of either Donax or European clams, there are about seventy calories divided as follows: 57% protein, 31% lipids and 12% carbohydrates.<\/span><\/p>\n

In the same amount, there are also: <\/strong><\/p>\n