Clam Veneridae

Requiring minimal preparation and cooking, the clam’s succulent, sweet meat makes a tasty addition to fish soups and sauces.


All clams are bi-valve molluscs, burying themselves under the sand and filtering their food. Razor clams are long and thin, the name derives from the cut-throat razor. Palourdes, amande & surf clams are cockle-shaped but larger – an attractive, round, ridged shell with varying shades of orange, grey and brown.


Palourdes/amandes/surfs around 4cm long; Razors around 10cm long


UK coastal waters; English Channel


Best availability September-April; poor in summer months

Oil Content


Price Guide


Portion Size



Cockle, mussel

How To Cook

Steam for a few minutes in water or stock and discard any which don’t open. Clams taste great added to garlic and parsley butter, in a ‘marinère’ sauce or combined with strong, spicy flavours. Classic dishes include linguine alle vongole and New England clam chowder. Can also be enjoyed raw like oysters.

Fish Fact

The speed at which the clam shuts its shell when threatened has lent its name to the idiom ‘to clam up’ meaning to keep your mouth shut and not say anything.

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