Clam meat has a more intense flavour than Mussels, but they work well together, like in a fish stew or a Portuguese-style Cataplana.
A bowl of Clams, flavoured with chilli, or porcini, or paprika, or pancetta, with a splash of wine and a hunk of bread, is just delicious, or if you add chickpeas, white beans or pasta, you will have a hearty and inexpensive dinner in a couple of minutes or have a look at our delicious and simple to cook Vietnamese stir fry Clam recipe.
Whichever way you cook your Clams serve with a chilled, crisp, dry French Muscadet white wine.
