Clam

Clams are bivalve molluscs of several families, widely consumed across Europe and the Americas and appearing in tinned form across a range of preparations. In Spain, white clams (almejas) from the Galician rías are among the most prized shellfish conservas, packed by hand in brine or natural juices. In the United States, chopped sea clams and whole baby clams are pantry staples used in chowder, pasta alle vongole, and dips. Italian producers pack vongole veraci and baby clams in olive oil and brine. Asian producers offer baby clams, blood clams, and ark clams in soy and chilli preparations. New England producers like Bar Harbor Foods have maintained clam canning as a regional tradition for over a century.

How to eat it: a fast pasta, the tin's liquid and a little garlic becoming the sauce. Also good over rice, or straight from the tin with bread and lemon.