Valencia-Style Clams

The “clams” favored in Valencian cooking are not actually called clams, but are another variety of bivalve, such as cockles (berberechos), carpet shells (almejas), and wedge shells (co quinas). Here, I recommend using littleneck clams. This style of cooking clams, called almejas a la Valenciana, is popularly served as a tapa in Valencia. A mildly hot chile to use here would be a poblano.