Clams & Cockles

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Clams have a firm bite and a clean, slightly sweet brine; cockles are smaller and more delicate, with a softer texture and a similar sweetness. Cockles are often hand-raked from tidal flats in Galicia, a method that's shaped Spanish conservas for generations. Serve either with toothpicks and good bread, stir clams into a marinera sauce for pasta, or eat cockles straight from the tin as a simple tapa.