When it comes to choosing among the various types of seafood to buy, it’s never simple. Many mollusks resemble each other in taste, appearance, and characteristics, but it’s important to know all the differences to select the one best suited for the recipe you plan to cook.
A clear example is given by Donax clams and European clams, 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?
Keep reading to find out!
What are Donax and European clams?
In some parts of Italy they are known as “piè d’asino” or “almond clams” (as their shell resemble, in fact, an almond): we are talking about Donax clams, bivalve mollusks. Their outer shell is dark brown with irregular reddish and white patterns. Inside, the shell is white with dark shades. The flesh occupies almost the entire inner surface of the shell and, being quite tough, requires short cooking times to avoid becoming chewy and inedible.
European clams are also bivalve mollusks, but their shell is thinner, and their meat is softer compared to sea almonds, with a delicate and embracing flavor.
Nutritional Values
Both Donax and European clams are mollusks and therefore have a fairly moderate caloric content.
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 to the body, so their consumption should be moderated.
These treasures of the sea contain good amounts of B vitamins, iron, zinc, iodine and selenium.
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.
In the same amount, there are also:
- 82.5 g of water
- 10.2 g of protein
- 67 mg cholesterol
- 2.5 g of lipids
- 2.2 g of available carbohydrates
- 2.2 g of soluble sugars
- 1,202 mg sodium
- 628 mg potassium
- 92 mg of calcium
- 28 mg of iron
- 18 mg magnesium
Where are they caught?
Donax and European clams come from two different marine species that can be caught in all seas and oceans.
Donax are typical of the northeastern Atlantic Ocean, while European clams are widespread in all seas, particularly in some subregions of the Mediterranean Sea.
How do you open them?
The opening of European clams and Donax is directly linked to their purging process. Remember that, being mollusks, they act as natural water filters, so it is necessary to clean them properly before eating.
Additionally, if sand residues remain, the final dish would be completely compromised and that would be a real shame (and a food waste).
The best way to encourage purging is to recreate a natural habitat. Considering that the average salinity of the sea is about 35‰ (parts per thousand), it is essential to salt every liter of water with 35–40 grams of salt so that the clams are stimulated to purge themselves naturally.
Once the water is ready to receive the mollusks, just make sure all the shells are intact (discard any mollusks with broken shells) and proceed with immersion.
Leave the bowl full of water in the refrigerator for at least three hours, then rinse the mollusks under running water to proceed with the second purging phase.
The bowl should be emptied of the “old” water and refilled with the same amount of salt. At this point, you can immerse the mollusks again and leave them soaking in the fridge for another 3–4 hours.
After this time, it will finally be possible to cook the true clams or sea almonds, which will have opened on their own while purging.
The main differences between Donax and European clams
There are three main differences between Donax and European clams, let’s see them together:
- Although they do look somewhat different, the key difference mainly concerns their habitats: European clams are found throughout the Atlantic Ocean and almost the entire Mediterranean Sea. These mollusks tend to inhabit shallow seabeds close to the coast. Donax, instead, live in shallow marine waters with muddy or sandy bottoms and can easily adapt to aquatic environments with low oxygen levels. As they live on clean seabeds, it is very unlikely for them to become sandy. They are widespread in the northeastern Atlantic Ocean, from Norway down to southern Morocco, including the Canary Islands and Madeira. It is precisely in these areas that Donax are often consumed as an alternative to European clams.
- Perhaps you didn’t know, but when we talk about Donax, we are referring to a species that is not very well known in the Italian market but widely appreciated in the French one. In fact, it is not common to hear about Donax among Italians.
- European clams, instead, are very popular in Italy. They can be caught wild but are more commonly farmed.
And you, which do you prefer: Donax or European clams?
If you haven’t tried these two flavors in the kitchen yet, the time is now!
