Sunray Venus Clam Flavor Profile
Sunray Venus Clams have stunning multicolored shells with plump meats, a briny taste with a hint of umami, and finishes with a seaweed, metallic flavor. The meats are light colored, ranging from white to cream to light yellow. The meats are larger and more plump than Manilla clams, yet still tender.
Suggested Shell Life
7 days from harvest in the summer and 12 days after harvest in the winter.
Sunray Venus Clam Description (Macrocallista nimbosa)
These clams have beautiful shells with a radiating patter, a highly polished look and a range of colors including brown, pink-gray, peach, golden-tan or lavender. These colors fade quickly in direct sunlight, but a Sunray Venus Clam fresh from the water offers a dramatic sunburst on a polished canvas.
The interior shell is salmon-colored when fresh or a pearly white while still in good condition. They grow to a length of 6″, and compared to a hard shell clam such as a Littleneck, the Sunray Venus Clam offers almost 2.5 times more meat because the shells are not as thick or heavy and the meats are more plump. The meats range in color from white to cream or light yellow. The shells turn various shades of light pink and cream when cooked.
|See image licensing info||image courtesy of Sunray Venus Shellfish|
Fresh seafood availability chart: green areas show peak availability, light green show limited availability, gray indicates not available fresh.
Range & Habitat
Sunray Venus Clams natural habitat include the US Atlantic Coastlines from North Carolina to Florida, across the Gulf States to Texas, and as far south as Brazil. They prefer sandy bottoms and depths of less than 25 feet.
They were commercially targeted in the 1960s-1970s off the Florida coast. As of 2012 Sunray Venus Clams are commercially grown in the pristine, emerald green waters of Pine Island Sound, FL.
based upon a 6 oz (171 grams) raw edible serving.
Comments from before Site Migration
I had the pleasure recently of meeting the nice people of Walking Tree Farms here in Florida that grow and distribute these clams @ the ACF convention. Being a Florida transplat from New England, I grew up with a shell either full or empty in my hand. Shellfish today is still part of my regular diet and so too for my family of little clammers.
What impressed me the most about these farmed clams is that the uniform quality and lack of odor made me realize that these are truly fresh harvested and cleaned. When I ate one of these sweet meaty clams it was like having that special piece of european chocolate, but I wanted more.
That night I made for the family one of the best linguini vongole with our farm fresh ingredients and their clams. Everyone had seconds #2 son, thirds. A true treat, I as a home chef and farm owner understand fresh quality food, and applaud them for bringing the very best product ever produced in our state of bounty.
I am hooked, and suggest to those who get to experience these, get more than you think you will serve, they are moorish.
Related Pages Index
- Cherrystone Clams
- Clams – Geoduck
- Manila Clams
- Pacific Littleneck Clams
- Quahog Clams
- Razor Clams
- Sunray Venus Clams
- Crab Species
- Lobster Tails
- Sea Urchin Culinary Info
- Shrimp Varieties
- Singing Pink Scallops
- Shellfish Storage
The farmer of these clams is www.sunrayvenusshellfish.com