In Vietnam, yellow clam (Paphia undulata) distributes abundantly in coastal areas from the Centre to the South, from the sublittoral to the shallow sea area having sandy and muddy bottom.
Yellow clam (Paphia undulata) season is from August to March.
Yellow clam (Paphia undulata) is caught by manual dredging and scooping.
Yellow clam (Paphia undulata) meat consists of the muscles that manipulate each half of the shell, the neck (also known as the siphon) and the foot.
Yellow clam (Paphia undulata) offers a most cost-effective protein with high biological values.
Yellow clam (Paphia undulata) is a very nutritious whole food with a host of health benefits. Yellow clam (Paphia undulata) are a lean source of protein; are rich in minerals, vitamins, and Omega- 3 fatty acids; Yellow clam (Paphia undulata) promote sexual health, and have been found to possess cancer-preventing properties.
Cooked yellow clam (Paphia undulata) meat is an ideal ingredient for mixed seafood dishes, shelled and cleaned for your convenience.
Yellow clam (Paphia undulata) can be baked, fried or made curry. yellow clam (Paphia undulata) meat is cooked and well-known because of the fact that it is virtually sand-free. A great product for pasta or paella.
Yellow clam (Paphia undulata) meat is used for the preparation of excellent recipes like cake, soup and mint stuffed tomato with yellow clam meat, that to be become a regular food item in the house hold diet with consumer acceptance.
Instant yellow clam (Paphia undulata) soup: the yellow clam (Paphia undulata) powder, fried yellow clam (Paphia undulata) meat, corn flour, carrot, onion powder, tomato powder, pepper powder can be mixed thoroughly in a bowl, then this mixture is added into boiled water. Finally, the boiled milk was added to this soup and stirred gently.
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