White Clam is also known as “Kepah" in Malay. This species is easy to distinguish among other clams as it has a white shell.
White clams meat is usually a tan creamy color with a firm texture and mild fresh taste.
Clam has an exceptional source of Vitamin B12, iron, protein, and choline.
It is recommended to steam or boil white clams then added to pasta dishes, soups, and chowders.
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