146 
EDIBLE BRITISH MOLLUSKS. 
ever found was near Dawlish ; it was mauve colour^ with 
white streaks. The largest are dredged at Tenby. 
In Ireland^ at Youghal, in Birterbury Bay^ in Con- 
nemara, and in Bantry Bay, Tapes aurea is said to be 
eaten, but it is not a common species, though locally 
abundant ; and in the spring, numbers are found in the 
Scilly Isles. 
The Spaniards call the Tapes, Almejas, and, as I pre- 
viously observed, prize it highly. At Cadiz, shellfish 
are considered good if people drink too much wine, and 
consequently they are often introduced at festas ; and 
no food is considered by the Spaniards so nourishing as 
shellfish for those who work hard. 
It is a rule at Spanish tables to hand round white 
wine with shellfish, though with other things they use 
any wine indiscriminately, and the wisdom of this cus- 
tom is proved by experience. Indeed, serious illnesses 
are often caused by taking port wine with oysters, lob- 
sters, etc. j the astringent qualities of port having the 
effect of hardening the shellfish, and sometimes produc- 
ing violent indigestion. 
The following recipes for cooking the Tapes are from 
Cadiz : — 
Tapes Soup- — Sopa de Almejas the shells and 
put them into a saucepan with a little water, then put 
them on the fire for a few minutes to open them. Pick 
the fish out and put them into a clean saucepan, with 
an onion chopped very small, salt, pepper, and butter. 
Fry till they are of a good brown colour, then add water 
or broth, and boil till a strong soup is made. If pre- 
ferred, fresh fish may be added when serving it. 
Tapes decussata — Almejas blancas. — Wash them well, 
dry them, and place them in a saucepan or casserole in 
