Almeja

Choose clams with intact shells that are closed, or that close when you tap them. Discard any with cracked shells or any that remain open after tapping.

Keep them cold in a bowl covered loosely with a damp cloth, and use them as soon as possible. Don’t seal them in an airtight container or leave them submerged in water.

Scrub the shells, then steam the clams in a covered pan with a splash of water or wine for about 3–5 minutes, shaking the pan once or twice. Remove each clam as it opens; discard any that stay shut after cooking.

Scrub the shells under cold running water. If they seem gritty, leave them for about 20 minutes in cold, lightly salted water, then lift them out so the grit stays behind.

Clams are cooked in dishes such as spaghetti alle vongole, seafood paella and clam chowder. Add them near the end of cooking, since prolonged heat can make the meat tough.

Cockles work well in many soups, pasta dishes and seafood stews; use a similar weight and cook them until their shells open. Mussels are another option, though their flavour is stronger.

Raw clams can carry harmful germs, so cooking them is the safer choice. Cook until the shells open, and discard any that remain shut.