Clam

Known as palourde (France), vongole (Italy), almeja (Spain).

There are a vast number of different varieties of clam, varying in size, shape and flavour. Some of the most popular types include:

• The hard clam or quahog, which includes the Atlantic littleneck, cherrystone and steamer clams
• The soft-shell clam - popularly called softshells, longnecks or Ipswich clams
• The surf clam
• The Pacific razor clam
• The geoduck clam
• The Atlantic jackknife clam

Clams may be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on size and species. The soft-shell or long-neck varieties such as razor and Ipswich clams can be eaten raw, like oysters, as can small hard-shell clams such as littlenecks. Larger clams can be steamed and chopped for clam chowder or spaghetti alla vongole, or they may be grilled with butter, breadcrumbs and garlic or fried in olive oil with lemon juice and parsley.

In North America, clams are most commonly used in clambakes and to make clam chowder. Clambakes are most popular on the East Coast, where shellfish and fresh sweetcorn is steamed on a bed of seaweed over heated stones on the beach. They are also sold deep-fried in batter and served with tartare sauce.