Only their eggs are eaten, whose taste cannot be compared to anything else in the sea. Eat them raw. Just open them and if you like, add a few drops of lemon!
With sweet and soft flesh, they are considered the most exquisite kind of shell. They are always opened alive and their shell is particularly hard. Eat raw with a little lemon or some raw sauce and grill ever so lightly. They can be seasoned with a combination of citrus juices that really suit.
Seafood with a sweet taste, ideal for spaghetti alle vongole. They can also be scraped open. Add some olive oil, wine, garlic and herbs.
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