Ingredients: Cockles, water, salt.
Some companies erroneously refer to cockles as “baby clams”, but they are not baby clams, they are their own thing. Both are bivalve molluscs, but one is not the immature version of the other. Which will be obvious to you if you look at them. Cockles have a characteristic orangish-yellow comma foot to them, and (we feel) a sweeter flavor. Elevate any dish that calls for clams by swapping in cockles. Or serve them straight from the tin with a squeeze of fresh lemon.
111g (net) tin