CLAMS
Premium Mediterranean Clams & Artisanal Zamburiñas
mmmediterranean has supplied the United States culinary market with sustainably managed bivalves sourced in strict accordance with fishing areas and Galician marine preserves standards. Our specialized selection features the prestigious Almeja Fina (Venerupis decussata), globally recognized as the culinary gold standard for clams due to its exceptional meat yield and sweet, briny liquor. To ensure absolute safety and shelf-life integrity without compromising the raw, delicate texture required by seafood professionals, our pristine Almeja Fina Clams undergo an advanced pasteurization process.
Additionally, we anchor this category with wild-harvested Zamburiñas (variegated scallops with coral in the half-shell), a prized delicacy native to the cold, nutrient-rich estuaries of northwest Spain. Available for nationwide delivery from our temperature-controlled New Jersey facilities, our Zamburiñas are flash-frozen using IQF technology to preserve their delicate sweet flavor.
Frequently Asked Questions:
Clams & Scallops Specialty
What makes the Almeja Fina clam the highest grade in the Mediterranean seafood market?
The Almeja Fina (Venerupis decussata) is distinguished by its capacity to survive out of water longer than standard grooved carpet shell clams, preserving its natural internal liquor. This premium trait yields an unmatched depth of oceanic flavor and a firm, tender texture. Sourced from pristine Atlantic and Mediterranean sands, they are handled with artisan care, making them the preferred choice for elite seafood chefs across the US.
How should the pasteurized Almeja Fina clams be prepared and served?
Because our Almeja Fina clams are meticulously cleaned, sand-purged, and safely pasteurized at the source, they require zero tedious scrubbing or sorting. They are fully cooked in their own natural juices. Simply thaw the 1.1 lb pack in your refrigerator, then gently warm them directly in a traditional pan with white wine, extra virgin olive oil, and sliced garlic for a classic Almejas al Vino Blanco, or toss them into an authentic Spanish paella near the end of cooking.
What exactly are Zamburiñas, and how do they differ from common sea scallops?
Zamburiñas (Chlamys varia) are a highly sought-after, smaller variety of variegated scallop native to the rocky sea beds of the Iberian Peninsula. Unlike large, uniform Atlantic sea scallops, Zamburiñas are prized for their incredibly sweet, tender meat and the inclusion of the vibrant red coral (roe). The coral adds a rich, creamy, and complex savory note that elevates the bivalve far beyond a standard commercial scallop.
What is the best method for cooking Zamburiñas with coral in the half-shell?
To honor traditional Galician preparation, broil or grill the Zamburiñas directly in their half-shells. Keep the preparation simple to let the sweet natural sugars shine: add a tiny drop of Spanish olive oil, a whisper of minced garlic, and a touch of sea salt. Broil under high heat for only 2–3 minutes until the edges turn slightly golden and bubbly. Overcooking will ruin their signature tender texture.
How are these delicate shellfish transported safely to my kitchen?
Perishable integrity is governed by our strict sub-zero temperature guidelines. Both our Almeja Fina clams and Zamburiñas are packed inside robust, insulated shipping modules layered with heavy blocks of dry ice. Dispatched primarily via premium UPS or FedEx transport options from our New Jersey hub, we guarantee that the deep-freeze cold chain is maintained completely unbroken until the shipment lands safely on your doorstep.