Preparation
Clams require very little preparation. Check that the shells are undamaged and are shut. Rinse them under cold water a couple of times to remove any debris, as this will impair the flavour.

Cooking
Many clams are best cooked simply in a small amount of liquid such sherry, stock or cider and are ready when they steam open. Palourde clams are commonly used in spaghetti as they steam open quickly. Why not try this recipe by Jamie Oliver.

Serving
Again, Clams are beautiful when served with lemon or vinegar and of course the lashings of mayo and crusty bread.