Clams

Despite the spectacularly unattractive name, this is a pretty good clam. In France, it's known as the praire and generally considered to be on a par with the palourde. Often eaten raw, with just a squeeze of lemon juice. Has decent-sized...

An interesting addition to our sashimi range. These colourful clams look great included in any sashimi dish, and are a welcome change in flavour from the more mainstream sashimi. These clams have been blanched (boiled very briefly), and...

Clam juice is the broth made from steaming clams (it doesn’t contain clam meat). It’s unknown over here but is in every US supermarket, where they use it as a stock for cooking and also as a cocktail with tomato juice (’Clamato’ - a...

This is our own recipe, made with love and care, not to mention oodles of clams and proper bacon... it might even convince The New England Chowder Compendium and Barry Popik. Not cheap but goes well beyond cheerful. This is a frozen...

Tinned razorshell clams for your convenience. We sell them ’as caught’ in our clams section. But these are a Spanish delicacy - ’Navajas’ - small clams in a sardines-sized can. A can contains around 8 fish preserved in brine, without the...

The magnificent verni clam comes from France. They’re large, polished like no other clam (verni is French for varnished) and the taste is seriously gourmet. They don’t come cheap, but what a treat! Sizes a 70g clam (what we call large)...

Razors are little blighters to catch, but well worth the effort, as you get a lot of sweet-tasting meat inside. They are simplicity itself to prepare, following the directions on our pack. These are raw - defrost and treat just like...

These are one of the largest clam species - it’s not unusual to find them 5 inches wide. Reflecting different sizes, they have a bewildering variety of names including quahog (’cohog’), cherrystone, littleneck and more. They’re native to...

A good-sized tasty clam in a smooth creamy shell.

These are cockle-sized clams are from Viet Nam and they are a passable alternative to Venus clams. Surf clams are reasonably priced, quite meaty and very popular. They come in two versions: with both shells or with one shell removed,...

The French are so much more poetic about food than us. Amande is French for almond, and the name Amande de Mer literally means almond of the sea. And that’s precisely what you can taste in this quite large clam (about three times the...