The Portuguese are obsessed with clams. These bivalves star in two of the most important recipes of Portuguese gastronomy. The first, clams Bulhão Pato, is a simple preparation that produces delicious results: clams are cooked in olive oil, smashed garlic, and a dash of white wine until the shells open and then are sprinkled with coriander. The second, pork and clams Alentejo style, combines pork marinated in a pepper sauce called pimentão with clams and fried potatoes.

Among the myriad of clams, three stand out for their distinct characteristics. The Japanese clam, or ruditapes philippinarum, originally from the Pacific, thrives in Portuguese waters. Venerupis corrugata, known as macha, and ruditapes decussatus, or boa (meaning ‘good’ in Portuguese), are two notable local varieties.

Visually, each clam has its unique charm. The Japanese clam boasts the most attractive shell. Macha’s shell is elongated with shades of beige, brown, and grey. Boa clams, flatter and oval, have independent siphons that enhance their ability to search for nutrients. When the clams are in seawater, you can tell the boa variety by the way they stretch their siphons.

Regarding weight, macha clams have the heaviest shells and boa the lightest. A kilogram comprises approximately 120 macha, 130 Japanese, and 150 boa clams.

Flavor-wise, boa clams reign supreme. Their intense taste and pleasant texture, paired with the large size that fills the shell, make them a top choice for fine dining. Macha clams also fill their shells but offer a tougher texture and milder flavor. The Japanese clam is smaller and less firm and flavorful. 

Each type of clam can taste differently depending on where it comes from in Portugal. And there are other varieties that deserve to be tasted. Exploring this diversity is a delightful culinary journey.