Somehting fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

DID you know that there are over 2,000 varieties of clams in the world? The most common available here in the UK are palourdes (carpetshell), razorshell, armandes, hardshell, and venus.

We stock mainly the palourdes, which are extremely popular. We do on occasions also get the imported surf clams from Vietnam and Manila Clams from the US.

Clams work exceedingly well with cider and, along with a little tarragon, sweated shallots, peas and crème fraiche, can accompany a pan fried brill fillet. Remember to cook the clams first in a little cider until they open (similar to mussels) and remove from their shells and set aside, always keep the cooking juices as this is what gives the sauce flavour.

Then, after the shallots have been sweated in another pan, add some peas then the juice and reduce down a little, add the clams, then some crème fraiche and a little chopped tarragon and serve with the pan fried brill fillet.

Or, for simple razor clams with garlic butter and parsley, remove the razor clams (so named because they look like the old fashioned cut throat razors) from their shells and keep whole or slice. Melt some butter in a pan and sweat some chopped garlic. Add the juices of the clams and plenty of chopped parsley and serve. Don’t overcook them as they will taste rubbery.