Did you know that the oldest living animal ever discovered was a clam? So claim researchers of Bangor University. The clam, nicknamed Ming, was caught off the coast of Iceland in 2007 and was believed to be over 400 years old. Mind you, they maybe should have left it where they found it, as it died not long afterwards.

So that’s your random trivia for the day, and here’s our favourite, seafood-mad chef, Niall, to give us the low-down on how to get the best out of clams in the kitchen.

When matching wine and shell fish, I tend to keep it as simple as possible, using an elegant wine that won’t overpower. Personally for me, the Erbeldinger Burgunder Pinot Blanc is perfect. With no oak contact, there’s real purity in this wine, with very delicate fruit flavours on show and a touch of minerality.

If you prefer your clams raw, Chenin Blanc works well, or my favourite match for oysters will also work a charm – Les Grands Presbyteres Muscadet.

Video courtesy of Look and Taste.