Palourdes (or carpet shell clams) are considered the finest clams and demand a much higher price than the lesser varieties. Once washed and scrubbed, palourdes are used in some classic dishes such as linguine alle vongole and New England clam chowder. They can also be served raw like oysters with a twist of lime and a dash of Tabasco.u started.
- The meat at the foot of a Clam is chewy, with a sand-like feel. The centre area of meat provides a sweeter, shellfish like the taste and is slightly green in colour. At the tip of the Clam is where the whiter, softer meat is found. The taste gives a sharp tang.