“Vongole” (clams) frequently make an appearance on Venetian menus, given the abundance of vongole in local waters. The traditional local clams are called “beverasse” and are the best. You will often see “vongole veraci” on the menu but they really are not as good as bevarasse. These are a larger version, which were originally from the Philippines but imported to Venice where they now grow. If you are lucky you might even see “telline” on the menu, which are extremely small clams, fantastically good.