Preparing Clams

Smaller clams can be steamed open like mussels and then cooked in a light tomato sauce to make vongole, a classic Italian pasta sauce. Larger clams should be treated like oysters and can be eaten raw, although they are also delicious cooked barbecue-style on an open outdoor grill. You can also add them to soups and seafood salads.

• To steam small clams, place them in the top of a steamer over boiling water. Cover and steam until the shells open This should not take more than 2 minutes. Discard any that do not open. For extra flavour replace the water with wine or add herbs and lemon slices to the water.