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The Fish Society > By fish type > All Our Clams > Carpetshell clams

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Carpetshell clams

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In France, this is the famous palourde and in Portugal and Spain, the ameijoa or almeja. It looks pretty nondescript, but gourmets (rightly!) regard it as one of the best small clams. About the size of a cockle, but with an appreciably meatier interior. Availability is variable so we may also offer the similar Japanese (or Manila) clam. It looks almost identical but it's not in quite the same class, taste-wise.

 

700g will give two to four servings.

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JAPANESE CLAMS
LARGE
About 25 clams
£12.00
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X LARGE
About 15 clams
£12.40
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LARGE
About 25 clams
£39.00
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TRUE CARPETSHELL/PALOURDES
 
3x25 clams saver pack
£99.00
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XX LARGE
About 11-13 clams
£39.00
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3x12 clams saver pack
£99.00
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Recipe

Palourdes con Linguine
Fish code: 155605
Serves 4

These small clams work really well cooked in wine with a hit of garlic and chilli. It’s a fairly rustic dish so the final presentation isn’t everything. It’s all about the eating.

700g (1½ lbs) Carpetshell Clams (follow the pack instructions carefully, opening each clam with a knife) 
180ml (12 tbsp) olive oil
4 cloves garlic, thinly sliced                                                                                                                  
10ml (2 tsp) chilli flakes
1 cup dry white wine
1 tin chopped tomatoes
1 handful of fresh flat leafed parsley, roughly chopped
450g (1 lb) linguine, dried or fresh

1 Taking a large pan ¾ fill with salted water and bring to the boil, then add the linguine and cook to 1 minute short of al dente, according to package directions (the pasta should still be quite firm).

2 Meanwhile, in another large pan over a moderate heat, heat 6 tablespoons of the olive oil until hot but not smoking. Add the garlic and sauté for about 30 seconds, until just golden. Add the clams and 1 tsp of chili flakes and sauté for a further minute. Add the wine, tinned chopped tomatoes and ½ the parsley. Simmer uncovered until the clams open, this takes about.7 to 8 minutes.

3 Reserve ½ cup of the pasta cooking water, then drain the linguine and add to clams. Simmer, tossing occasionally, until the linguine is just tender, for about 1 minute. If necessary, add some of reserved cooking water to keep it moist.

4 Remove the pan from the heat. Add the remaining parsley, the remaining chilli flakes (to taste), and the remaining olive oil, tossing gently together.


To serve: pour on to a warmed dish and serve immediately.