clams

Their appeal is the combination of a briny, mineral flavour with a tender, slightly chewy bite: clams are bivalve shellfish used in dishes from soups and chowders to pasta and steamed seafood. By our assessment, they bring a more distinct sea taste than many mild white fish, and the whole shellfish can make a simple broth or sauce taste fuller. The trade-off is that texture and flavour depend on species, size and cooking; long heat can turn the meat tough, while grit can spoil an otherwise good dish if the clams are not cleaned properly. Fresh and frozen clams also differ in handling, so the product form matters. They are not a neutral ingredient, and their shellfish flavour does not suit every palate. In the kitchen, a short cooking time and a well-matched broth do more for them than heavy seasoning.