Harvesting Clams
Fresh Live Clams
Spaghetti Vongolle
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There are many differing species of clams native to British waters; some of the better known names being pallourde, manilla, surf, hard back and soft shell. There are more species native to our waters but they are not marketed here in UK.The pallourde/manilla clam is without doubt the finest tasting clam of all. Chefs all over the country revere the pallourde clam as having the best of flavours. The Cornish Fishmonger offers pallourde clams to its customers for this very reason.
Preparation
Clams are harvested using various methods of harvesting them from the seabed. As with all shellfish, strict rules are adhered to, ensuring that all clams are properly depurated (purified) before being offered for sale.Your clams should arrive to you in prime condition. When you receive your clams put the box into the fridge, ideally in the salad drawer, protecting them from extreme cold. If you have removed them from the packaging place them in a bowl and cover the clams with a damp tea towel or kitchen paper to keep them moist; this will stop them drying out. As with all live shellfish it is always best to eat them as soon as it is practical. Discard any clams that do not close their shells when tapped or squeezed with the thumb and forefinger. For more information on the safe storage of shellfish
A talking point over dinner?
The American hard back clam is present within our waters only because the famous liners Queens' Mary and Elizabeth would serve hardback clams and Maine lobsters whilst steaming from the United States to Britain. Just before docking their chefs' would throw any left over clams not eaten into the waters of the Solent; the rest is history...as they say!Recipe ideas
Click here for recipe ideas and how to cook and enjoy fresh clamsClick here to Buy fresh live clams
