Ingredients: white clams (Venerupis corrugate), water and salt.
One of the best analogies I can think of to explain why white clams are so expensive is to compare them to cashews. If all you want are tiny pieces, you can get those at a much lower price than if you’re looking for whole super jumbo. Not all applications require super jumbo. But some uses most definitely do. Great straight from the tin with a squeeze of citrus. But imagine the positively decadent possibilities for dishes you’ve loved when prepared previously with chopped clams.