Clams are easy to prepare (although the larger ones need to be cleaned) and take just a few minutes to cook. Here are three of my favourite recipes.

Razor clams with bell peppers, fresh green peppercorns and Thai basil 

It's tempting (and convenient) to have the fish vendor clean the clams for you, but resist, if you can. Cleaning the clams too far in advance makes the meat shrivel. It's not a difficult job: run a sharp paring knife down the centre of the clam from one end to the other, squeeze out and discard the green-grey gooey stuff, and pull out the intestine. Rinse the clam meat, then detach it from the shell.

12 razor clams, about 16cm long, cleaned

1 medium-sized onion

1 large red bell pepper

1 large yellow or orange bell pepper

3 or 4 branches of fresh green peppercorns

1-2 red bird's-eye chillies

About 20ml fish sauce

¼ tsp fine sea salt

30 grams unsalted butter

20 grams Thai basil leaves

Cooking oil, as needed

Cut the clam meat into two-bite pieces. Chop the onion. Remove and discard the stem and seeds from the bell peppers, then cut the peppers into 1cm-wide strips.

Heat a wok over a medium flame and add about 250ml cooking oil. When the oil is hot, add the green peppercorns (cook them in batches, if necessary). Fry them briefly - just enough to darken the peppercorns - then remove them from the oil and drain on paper towels. Set aside one or two branches for the garnish, then pull the remaining peppercorns from the stems.

Pour off all but about 60ml of oil from the wok, then heat it over a high flame. When the oil is hot, add half the bell peppers and fry them quickly so they char slightly but don't become too soft. Remove them from the wok and fry the remaining bell peppers the same way. Drain the bell peppers on paper towels.

Heat 30ml of oil in a wok over a medium flame, add the onion and stir-fry until it starts to soften. Add the razor clams, de-stemmed green peppercorns, chillies, fish sauce and salt. Stir-fry for about a minute, then add the bell peppers. Stir-fry until the clams are cooked, then taste for seasoning and correct, if necessary. Stir in the butter and basil leaves before putting the ingredients on a plate. Garnish the dish with the reserved branches of green peppercorns, then serve with white rice.

Clams with onion, white wine and cherry tomatoes

This is an easy one-pot meal. Serve it with bread and a green salad.

1kg fresh clams, with shells about 2.5cm long

1 small onion

2 garlic cloves

15-20 cherry tomatoes

250ml dry white wine

1 small thyme sprig

30 grams unsalted butter

Fine sea salt and freshly ground black pepper

Put the clams in a large colander, rinse them with cold water, then drain. Halve the onion then slice it into 3mm-thick pieces. Halve the garlic cloves and cherry tomatoes.

Pour the white wine into a wide, shallow pan set over a medium flame. Bring to the boil then lower the heat and simmer for about five minutes, or until the wine is reduced by half. Add the onion and garlic then sprinkle lightly with salt. Cook, stirring often, until the onion starts to soften. Add the clams, thyme and cherry tomatoes then cover the pan with the lid. Cook over a medium flame for about five minutes, shaking the pan frequently. When all the clams have opened, stir in the butter and some black pepper, and add salt, if needed. Serve immediately. Serves two.

Spaghetti with spicy clams and anchovy

100 grams spaghetti

300 grams clams, with shells about 2.5cm long

100ml dry white wine

Dried chilli flakes, to taste

1-2 anchovies in olive oil, drained then finely chopped

Fresh parsley, roughly chopped

10 grams unsalted butter

Fine sea salt and freshly ground black pepper

Put the clams in a colander, rinse with cold water, then drain. Bring a pot of water to the boil, add the pasta and cook until al dente.

While the pasta is cooking, make the sauce. Pour the wine into a medium-sized pan set over a medium flame. Bring to the boil then lower the heat and simmer for several minutes, or until the wine is reduced by half. Stir in the anchovy and a pinch (or more) of dried chilli flakes. Add the clams then cover the pan with the lid. Simmer over a low-medium flame until the clam shells open. Use tongs to remove the clams (in the shell) from the pan, leaving behind as much liquid as possible. Add some pepper to the sauce, then taste it and season with salt, if needed.

When the pasta is al dente, ladle off about 50ml of the pasta water from the pan. Drain the pasta but don't rinse it - put it straight into the pan the clams were cooked in. Simmer the sauce and pasta over a medium flame, adding some of the reserved pasta water, if needed. Cook until the sauce very lightly coats the pasta, then stir in the butter and parsley. Put the pasta in a shallow bowl and add the clams. Serves one.