Clams are bivalves, a kind of mollusk. They are smoother and usually slightly larger than.
If you can, always eat clams the same day you buy them. The more sand they release during cleaning (see below), the finer, fresher condition they are in.
How to cook clams
Clams live in the sand and may bring some of their home environment with them inside the shell. Empty them of sand and gravel before cooking by placing in a saucepan with cold, salted water (1.5 tbsp/liter) for about an hour.
The liquid that fills the pan as the cockles boil and open is excellent. If it doesn’t all get eaten, freeze it and save it. This is true for all types of mussels.
Linguine con vongole. Or a chunky clam chowder as eaten on the USA’s north east coast.
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