Clam

There are several varieties of clam, with amande, hardshell, venus and razor clams being the most common varieties. All are round and stone-like, except for the razor clam, so-called because it resembles a cut-throat razor. Clam meat has a soft texture and bold flavour.

Palourdes (or carpet shell) are considered the finest clams and command a much higher price. Once washed and scrubbed, they are used in some classic dishes such as linguine alle vongole and New England clam chowder. They can also be served raw like oysters. Avoid eating undersized animals (less than 10cm) and clams harvested during the spawning season (May – September).

Adapted from Love Seafood