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Razor Clam
The Ensis macha, or Navaja or Navajuela as it is called in Spanish, is a bivalve mollusc of the family Pharidae. It inhabits the coasts of Peru, Chile and southern Argentina. Ensis macha lives in sand or muddy sediments in the subtidal zone where it can burrow to a depth of up to 13 metres. Ensis macha is one of the world's economically most significant Ensis species, with a total catch of 6,000 tons in Chile in 1999.
Razor clam Pairs With:
Food Item
Flavor Affinity Level
Did you know there are 38 food flavor pairings in my database for Razor Clam available. What you are seeing above is a random list of 30 items which pair with Razor Clam.
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Razor clam Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Not typically present in razor clams |
| Sour | Not typically present in razor clams | |
| Salty | Razor clams have a natural salty flavor due to their habitat in saltwater | |
| Bitter | Not typically present in razor clams | |
| Umami | Razor clams have a subtle umami flavor | |
| Astringency | Not typically present in razor clams | |
| Spiciness | Not typically present in razor clams | |
| Texture | Creaminess | Not typically present in razor clams |
| Firmness | Razor clams are known for their firm texture | |
| Tenderness | Razor clams are slightly tender when cooked correctly | |
| Moisture | Razor clams have a moist texture when cooked properly | |
| Dryness | Not typically present in razor clams | |
| Graininess | Not typically present in razor clams | |
| Elasticity | Not typically present in razor clams | |
| Nutritional Value | Macronutrients | Razor clams are a good source of protein and low in fat |
| Micronutrients | Razor clams are rich in vitamins and minerals, such as iron and selenium | |
| Fiber | Razor clams are low in fiber | |
| Phytochemicals | Not typically present in razor clams | |
| Color | Natural Pigments | Razor clams have a pale ivory color |
| Aroma | Volatile Compounds | Razor clams have a mild, oceanic aroma |
| Essential Oils | Not typically present in razor clams | |
| Fermentation | Not typically present in razor clams | |
| Chemical Composition | Acidity/Alkalinity (pH) | Not typically measured in razor clams |
| Water Activity (aw) | Not typically measured in razor clams | |
| Enzymatic Activity | Razor clams contain enzymes that break down proteins during cooking | |
| Cooking Behavior | Heat Conductivity | Razor clams cook quickly due to their thin shells |
| Water Retention | Razor clams retain moisture well when cooked properly | |
| Oil Absorption | Razor clams do not absorb much oil when cooked |
Food Pairing App - Version 1.2.0