While oysters, mussels and scallops receive their fair share of attention, there’s a bevy of other shellfish, too, such as pippies, cockles and clams, which promise plenty of pleasure on the plate.

Melt the butter in a heavy saucepan over medium-low heat. When butter is fully melted, remove from heat and let stand for 3 minutes. The butter should settle into three layers: a frothy top, a clear ...