Label
All
0
Clear all filters
Appears in
Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

verni the French name (in the absence of an English one) of Callista chione, a relatively large clam—up to 9–12 cm (4–5") across. Because of its size, the French sometimes call it grosse or grande palourde (see carpet-shell), although verni, referring to the varnished appearance which the reddish or pinkish brown shell presents, is the official name.

The verni has a range from the Mediterranean to the south of Britain. It is often eaten raw in the Mediterranean region. Lovell (1884) remarked that this species was not common in England but that Cornish fishermen sometimes took it, and knew it as ‘cock’ or ‘cram’.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of

The licensor does not allow printing of this title