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Stimpson’s surfclam is a tasty mollusk with a sweet delicate flavor similar to that of lobster and scallops. The product can be prepared in two parts that are sold separately on the market—the foot and the mantle. The foot of the surfclam is perfect for sushi and other dishes where presentation is key, while the mantle goes very well in all recipes for mollusks and seafood.
General InformationThe Stimpson’s surfclam is a bivalve mollusk found mainly on the North Shore of the St. Lawrence River. It is harvested from July to November using a water jet dredge. The shell is flamboyant in color, with an orangish red edge and white base. The mantle is amber white in color with thin strips of orange.
Nutritional Information
Per 100 g of steamed meat
| Énergie : |
86 calories |
| Protéines : |
15,4 g |
| Matières grasses : |
0,6 g |
| Cholestérol : |
61 mg |
| Glucides : |
4,8 g |
| Sodium : |
190 mg |
| Potassium : |
300 mg |
Source : MAPAQ
Suggestions: As an appetizer, the mantle of the Stimpson’s surfclam is
perfect in traditional snail dishes, such as escargots au gratin, or in
any other au gratin–style recipes. Stimpson’s surfclams are also
delicious in chowders. In addition, the mantle is excellent served over
pasta with a white or rosé cream sauce.
Sizes
- Manteau en conserve
24 X 5 oz
- Pieds hachés en conserve
24 x 5 oz
- Pieds congelés IQF
10 x 1 kg
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