Live vongole clams - 1kg

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There are many types of clam found all over the world. Some suit steaming, others are opened and served raw (like oysters), others can be used in stews or chowders. Popular species of clam include : clams with a shiny, taupe-coloured shell that also suit steaming
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Weight kg
Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences. A quick rinse under cold running water to remove any grit is also required. Many clams are best cooked simply in a small amount of flavoured liquid such as sherry, cider or stock to steam them open. Amandes clams work well in Clam chowder and palourdes or surf clams are used in Spaghetti alla vongole because they steam open quickly.