Lucina pectinata e Phacoides pectinatus

Three Brazilian states share the privilege of serving this small mollusk: Alagoas, Bahia and Sergipe. In Salvador’s botecos, menus a Caldinho de lambreta (thick lucine clam broth), which is considered invigorating and aphrodisiac. Harvested from the brackish water of mangroves, thick lucine clam can be steamed, prepared au gratin, breaded and fried, or served with pasta. In some places in Brazil, clams are known by the term used in Portugal, amêijoa.