Clams are cooked in various ways: tender-flavoured shellfish in cider and cream or more piquant recipe with white wine, sweet thai chilli and coconut milk sauce. Any way, the seafood remains a luxurious New Zealand delicacy. There are a few clam varieties including diamond shell, moon shell, storm clam, tua tua and frilled venu. Clams are bountiful almost at every New Zealand surf beach. They differ in shape and colour of a shell as well as meat flavour. Clams are widely dug out from the wet sand during warm summer months.