Pen Shell Clam – A Jewel Hidden in Southern Waters
When it comes to the finest seafood of Vietnam's south-western coast, the pen shell clam is a name that cannot go unmentioned. With its distinctive folded-fan shape and a thin yet sturdy shell, it hides smooth white, chewy-sweet flesh fragrant with the sea – the pen shell clam of Phu Quoc and Kien Giang has long been a top-grade ingredient in Vietnamese cuisine, especially at fine seafood restaurants like Ran Bien.
The pen shell clam lives on the deep seabed, where the water is cool and clean year-round. These ideal natural conditions give it superior flesh – sweet, never fishy, with little water and an especially firm crunch.
It provides high-quality protein, rich amino acids, B vitamins and essential minerals such as iron, calcium and zinc. These nutrients boost immunity, beautify the skin and provide healthy energy, suiting the elderly, those on a diet and children alike.
The pen shell clam at Ran Bien:
– Grilled with scallion oil: scallion oil drizzled over the plump flesh blends with the clam's sweetness to create a rich layer of flavour – buttery without being heavy.
– Cheese-baked: topped with cheese and baked until golden and melting. The smooth, fragrant, stringy richness paired with the clam's signature sweetness makes a dish hard to resist.
Don't miss the fresh pen shell clam, a signature delicacy from the seas of Phu Quoc at Ran Bien. The sweet flesh and irresistibly rich aroma make it a perfect choice for a top-class seafood feast. Book a table today to enjoy a flavour not found just anywhere!
