Chamelea gallina


  • Scientific name: Chamelea gallina
  • Sales name: Vongole (Lupini)

The clam is a bivalve mollusc with a robust shell made up of two equal valves with a rounded shape and small concentric ribs. Externally the shell is light brown, greyish-yellow, with dotted, striated rays or composed of dotted or zigzag lines. Inside, the color of the valves is white or yellowish and the shell is smooth; the common size is 2.5-3.5 centimeters. It lives sunken in the sandy or sandy-muddy seabeds of the coast, generally up to 12 meters deep. It is a product exclusively fished on natural banks, especially in the Middle and Upper Adriatic with boats called “turbo blowers”.

Technical details
Fishing season fishing is done all year round
Fishing gear rake and turbo blower
Packaging fishing net 0.2, 0.5, 1, 3, 5, 10 kg
Minimum commercial size 22 mm
Storage temperature between +2° and +6° C for live and viable product.
Microbiological and Biotoxicological Values

Chemical parameters provided for by Reg. (EC) 1881/06

Lead 1.5 mg/kg fresh weight
Cadmium 1 mg/kg fresh weight
Mercury 0.5 mg/kg fresh weight

Biotoxicological parameters provided for by Reg. (EC) 853/04

PSP (Paralytic Shellfish Poison) 800 µg/kg
ASP (Amnesic Shellfish Poison) 20 mg/kg of Domoic acid
Ac. Okadaico, dinophysis toxins and pectenotoxins 160 µg of Okadaic acid equivalents/kg
Yessotoxins 1 mg of Yessotoxins equivalents/kg
Azaspiracids 160 µg of Azaspiracid equivalents/kg

Microbiological parameters provided for by Reg. (EC) 2073/05:

E. coli n=5 c=1 m=230 MPN/100g M=700 MPN/100g
Salmonella absent in 25 g
Organoleptic Properties

Odour: characteristic marine
Appearance: regular
Colour: grey-white background with dark zigzag lines
Meat: tasty

Nutritional Values (per 100 grams of product)*

Edible part: 25%
Energy value: 72 kcal
H2O: 82.5g
Proteins: 10.2 g
Fat: 2.5 g
Carbohydrates: 2.2 g
Sodium: 32 mg
Vitamin A: 0.02 mg
*Data source INRAN (National Research Institute for Food and Nutrition)

Quality Control

The production process is kept under constant control through the HACCP method and a quality system implemented according to the principles dictated by the IFS Food standard version 8.

Allergenic Component Information

Considered an allergen according to the reference directive (Reg. UE 1169/2011 s.m. e i.)

Preparation Instructions

To be consumed after cooking.

Transport Conditions

Transport temperatures must be maintained between +2°C and +10°C.


The labeling complies with Reg. EU 1169/2011 s.m. e i.

Primary packaging in contact with food

With preformed polyethylene mesh (LLDPE, VLDPE) suitable for food contact or, upon specific customer request, with biodegradable and compostable label and mesh.

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