The briny juices of clams are evocative of the sea and long summer days. Just like oysters, they are delicious raw,
or you can steam them like mussels in a little water, cider or wine with lots of chopped parsley. They are ready to eat when the shells open.
The clams are easy to prepare; check the shells are tightly shut just before cooking and rinse them under cold running water to remove any grit.
To really make the most of the juices, either toss the clams in pasta or serve with lots of bread for mopping up the juices.
Based in Honiton, EX14 1HA, in East Devon, we are an independent traditional fishmonger committed to providing fresh fish and shellfish of the highest standard. Order via The Devon Fishmonger website. Open 24/7.
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