Clams
Fresh clams with tightly closed shells and delicate, briny flesh.
What it offers and why to use it
Fresh clams with tightly closed shells and delicate, briny flesh. Cook briefly by steaming, grilling, sautéing or adding near the end of rice dishes and stews so the flesh stays tender.
Fresh clams with tightly closed shells and delicate, briny flesh.
From shopping to cooking
Choose
Choose fresh-smelling molluscs from a refrigerated, traceable source. Live shells should close when tapped; cleaned flesh should be firm and glossy.
Store
Keep refrigerated at 0–4 °C and use as soon as possible. Do not store live shellfish submerged in fresh water or in an airtight container.
Prepare
Cook briefly by steaming, grilling, sautéing or adding near the end of rice dishes and stews so the flesh stays tender.
How to make the most of it
Good pairings
Pairs well with olive oil, garlic, parsley, lemon, white wine, tomato and rice.
How to substitute it
Use another mollusc with a similar texture, adjusting cooking time and salt to suit its size and natural brininess.
Recipes with clams
Rice with broccoli and garlic clams
Pescatarian Includes 30 min resting
Toasted noodles with clams and spring garlic
Pescatarian Includes 30 min resting
Creamy orzo with clams and white wine
Pescatarian Includes 30 min resting
Tagliatelle with broccoli sun-dried tomatoes and clams
Pescatarian Includes 30 min restingIs any information missing? You can report a nutrition or practical correction.
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