MR: Clams are one of my favourite foods. I love them both cooked and raw, which, so long as they have been purged properly so there is no sand in them, is a bit like eating an oyster. I have had the pleasure of spending some time at Cloudy Bay Clams in Marlborough, New Zealand, where they produce some of the best and most sustainable aquaculture in the world and it is their clams that I would use for this recipe, though if you can’t get your hands on them I suggest you use the best-quality and most sustainable option you can find.