There are several varieties of clam, with amande, hardshell, venus and razor clams being the most common varieties. All are round and stone-like except for the razor clam, so called because it resembles a cut-throat razor.
Surprisingly not particularly popular in the UK, a large proportion of our catch goes to the Spanish, Portuguese and Italians who love it. Great for cutting into steaks, its soft flesh firms up on cooking and has a good flavour.
Equally delicious when served up as the French (or should that be Belgian?) staple of moules-frites, or poached in Guinness, or steamed in a terracotta pot infused with Spanish saffron or Indian spices, the mussel is one versatile mollusc.
Originally from the Pacific, as the name implies, this is now the most commonly farmed oyster in northern Europe. Over 10 million are famed in the UK each year, which is small in comparison to the numbers farmed in France.
Sardines and pilchards are both the same species, which has the Latin name Sardinus pilchardus. Essentially, the differentiator is size: smaller fish are called sardines and the larger, older fish are called pilchards.