Clams

What it is

Clams are small hard-shelled bivalves sold live in the shell by weight. Palourde and other varieties are the ones for spaghetti alle vongole, sweet and briny inside a ridged shell. We sell them live and ready to cook, and you purge them in salted water before cooking.

Why choose it

Clams are quick, briny and the heart of a bowl of vongole. They open in minutes in a hot pan and throw out a savoury liquor that becomes the sauce. A handful lifts a bowl of pasta into something memorable, and they cook faster than the pasta does.

How it tastes

Sweet, briny and tender, with a clean, mineral taste of the sea and a soft, springy bite. The smaller the clam, the sweeter it tends to be. The liquor they release is where much of the flavour sits, so cook them in a pan you can toss the pasta through.

How to cook it

Purge them first in cold salted water for an hour or two so they spit out any grit. Then steam or pan-cook over high heat with garlic, white wine and olive oil, covered, for 3 to 5 minutes until they open. Toss through pasta with parsley for vongole. Before cooking tap any open clams and discard those that do not close, and after cooking discard any that have stayed shut.

What goes with it

Garlic, white wine, olive oil, chilli and parsley for vongole. Linguine or spaghetti. Chorizo and white beans. Bread for the juices.

How long it takes

Purging takes an hour or two ahead. Cooking is 3 to 5 minutes until the shells open. Once they are open they are done, so pull them off quickly to keep them tender.

Nutrition

Clams are high in protein and very low in fat, and they are one of the richest natural sources of iron and B12, along with zinc and selenium. They are lean and low in calories.

Sustainability

Ask at the counter for the day's sourcing. Clams are a low-impact shellfish that filter the water they grow in, and we can advise on the day and the variety.

Where to buy it

At the counter at 18 Barnes High Street, sold live and ready to cook and priced by weight. Collect the same day in Barnes, or order by 1pm for next-day delivery across London and the UK, with free UK delivery over £60 and free local delivery for neighbours.

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Common questions

How do I purge clams of sand?

Sit them in cold salted water, roughly the saltiness of seawater, for an hour or two in the fridge. They open and spit out grit as they sit. Lift them out of the water rather than tipping them, so the sand stays at the bottom, then give them a final rinse.

How do I know if a clam is safe to eat?

Before cooking, a live clam should be closed or should close when tapped, so discard any that stay open. After cooking, it should have opened, so discard any that have stayed shut. Fresh clams smell clean and of the sea.

What clams do I need for spaghetti alle vongole?

Small palourde or carpet-shell clams are the classic choice, sweet and tender and quick to open. We can point you to the variety we have and weigh out enough for the number of people you are feeding.

How long do clams keep?

Cook them the day you buy them for the sweetest flavour, and within a day at most. Keep them in the fridge in a bowl under a damp cloth so they can breathe, never sealed in a bag or sitting in fresh water.

Can I freeze clams?

It is better to cook them fresh, but you can freeze cooked clam meat out of the shell for up to two months. Freeze live clams only if very fresh and cook from frozen. Do not refreeze.

How do I order clams for delivery?

Order by 1pm and we deliver next day across London and the UK, with free UK delivery on orders over £60 and free local delivery for neighbours. You can also collect the same day in Barnes. We are open Tuesday to Saturday, 9am to 4pm, and hold a five-star food hygiene rating.