...including black (the least tasty), red from Europe and gilt-head, which for my money is the best, distinguished by a gold band above the eyes and mouth.
All have coarse, succulent and plump flesh, and its low cost when compared to turbot or sea bass is another plus.
For the clams, I recommend the Manila variety, which are known in French as Palourdes. They have a pretty marbled shell and are excellent for steaming.
There are a few rules of thumb for cooking en papillotte ("in parchment"). Firstly, make sure you have enough tinfoil or parchment to work with and avoid tearing the material, since this will slow down the steaming process and allow the juices to escape. Seal the parcel securely, folding the material over and over to lock it tightly. Lastly, place a tray in the oven ahead of cooking, as this will speed up the process, just as you'd heat a pan before using it.
TURBOT AND SCALLOP EN PAPILLOTTE WITH LEEK AND TRUFFLE