Maximum length 3.5 cm. A small neat bivalve, shaped rather like a wedge, which is plentiful in many parts of the Mediterranean, including the coast by the mouths of the Nile, where it is the bivalve most heavily fished and very popular with the local inhabitants.
CUISINE and recipe Eat raw. Prepare like clovisses. Or make into a soup which, one eminent Italian authority has told me, is the best of the whole category of bivalve soups. See the recipe for Zuppa di Telline.
