Blonde Clam


Blond clams have a meaty texture and a delicate, salty taste with a slightly sweet touch. They are very versatile in the kitchen, and can be cooked in a variety of ways, from simple marinades to elaborate haute cuisine dishes. They are also rich in protein, vitamins and minerals such as iron and calcium.

  • Fresh
  • IQF frozen
  • IQF frozen whole clam


Blonde clams are highly appreciated in gastronomy for their delicate flavour and their tender and juicy texture. They are characterised by an elongated oval shell, yellow or light brown in colour, and are able to bury themselves in the sand to protect themselves from predators.

Blonde clams are usually found in the intertidal zones of beaches and river mouths, where they feed on organic matter found in the sand or mud. They are caught using different techniques such as fishing on foot or by boat, and they are also farmed in estuaries and hatcheries.

Medium size

3 to 5 cm


Bivalve molluscs

Scientific name

Venerupis rhomboides (pennant,1777)
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