What are
Cockles are molluscs Bivalves (lamellibranchs) belonging to the "Order of Veneroida and to the Superfamiglia Tellinoidea. However, 2 distinct meanings could be attributed to the term "clams":
- ORGANIC: Bivalve organisms belonging to the family Tellinidae and the genus Tellina
- MUNICIPALITY: Bivalve organisms belonging to the family Donacidae, to the Genus Donax and to the 5 Species widespread in our seas, of which the main one is undoubtedly the trunculus (the others are: vittatus, variegatus, semistriatus, venustus).
Description, Distribution, Ecology
The clams have a solid, wedge-shaped shell made up of two valves. The anterior part is longer and the dorsal margin of the left valve always exceeds that of the right valve. The surface is smooth and has some growth lines. The external color (variable) is pale brown, with lighter radial streaks and darker growth streaks; the inner surface is whitish.
Internally, to a profane eye, the mollusk vaguely resembles that of clams. The clams reach about 3 cm in length by 1.5 cm in height.
The clams occupy the upper infralittoral plane of the seas with a temperate climate. In the Mediterranean Sea they are mostly distributed between 0 and 2 meters deep, while in the Atlantic Ocean they are found between 0 and 6 meters (they are also present in the Black Sea). The clams have been classified as a "characteristic and exclusive species. of the Fine Sands of the High Levels ".
Cockles have separate sexes and reproduce between spring and summer.
They are fast and excellent diggers. They do not make great trips and do not migrate. Clams have a "suspensive diet and feed essentially on organic material and phytoplankton.
Fishing takes place in a very similar way to that of clams. They are captured by means of floating dredges or blowing turbines; obviously, being creatures that colonize the first meters of depth, their professional collection is more problematic and more often than not it is secondary to clam fishing. The amateur collection is carried out with manual sieves equipped with long handles.
Culinary Aspects
Let's start by specifying that clams, like many other bivalve molluscs, can be sold directly to the final consumer ONLY if the sea water is evaluated as safe from a health and hygiene point of view. On the contrary, like clams, they need a purification in housing systems which, in addition to ensuring the reduction of the hygienic risk, favor the expulsion of the sand from the inside of the animal.
Clams must necessarily be marketed alive; this condition is easily recognizable by the shutters of the valves which, in the event of death, are spaced apart. The mass of the mollusc is also an excellent indicator of freshness; if the clams die, their valves open and, in doing so, they empty the water contained within them. Without this liquid, a bag of clams can weigh almost 50% less. NB. If the clams are alive, immersed in water salt (4% NaCl) must open slightly and eject the foot. It is also very important to check the integrity of the shells; the valves of clams (more like razor clams) tend to splinter and are not as resistant as those of mussels, clams, oysters, cockles, canestrelli, sea truffles or scallops.This characteristic must be kept in mind when cooking, the clams must therefore always be mixed / sautéed very gently.
Clams are used in numerous recipes based on fishery products. They are excellent with gnocchi and with fresh egg noodles. They represent a superfine ingredient as they are not widely used; they increase the value of preparations such as spaghetti with seafood, paella, seafood risotto, etc. mixed crudités, opened with a good paring knife, served plain or seasoned with fresh lemon juice. The favorite wine to accompany the various cooked dishes based on clams is Verdicchio dei Castelli di Jesi; for crudités instead, you could opt for a Prosecco DOC.
Nutritional Aspects
Let us remember once again that clams are potential microbiological vehicles, especially if they are caught in waters of dubious health. The presence of hepatitis A virus and various bacteria is not to be excluded, among which above all: fecal coliforms, salmonellae (typhoid or not) and cholera vibes. For this reason, raw clams are to be excluded from the diet of pregnant woman. Furthermore, due to the statistical risk of allergy to certain molluscs, clams (even cooked) are unsuitable for feeding very young children.
Sufficiently detailed information is not available on the nutritional supply of clams. Probably their chemical profile (such as that of mussels, oysters, etc.) varies according to the season and should be richer in the reproductive phase (spring and summer). . Being of animal origin, clams contain cholesterol but the profile of fatty acids (hypothetically good) should not excessively limit their consumption. For subjects suffering from hypercholesterolemia it is however advisable to consume them sporadically (eg once a week) and in small portions. Clams also contain high amounts of sodium, a mineral salt to be taken with caution, especially in the presence of hypertension. Proteins should be of high biological value and carbohydrates almost absent. It is not possible to establish what are the vitamin benefits and salines of the consumption of clams.
Bibliography:
- Donax trunculus (bivalvia: Donacidae) as a biological indicator of coastal equilibrium and sedimentary balance - Paola La Valle - Rome, 2005 - PhD school in ecological sciences, University of Rome "la sapienza" XVIII ° cycle (2002-2005).
