They have thick heavy shells with a green tinge and are quite different from the clams we buy in Cadíz
Valerie is in Conil this week and I miss being there so I decided to cook something to remind me. Almecas al Vino Blanco with a few North Atlantic prawns. Lots of salty, garlicky juice to mop up with some sourdough bread. The weather is warm and sunny here and the fino is icy cold. Almost as good as being there.