Frozen Clams in Shell, 2 kg
Clams in the shell, patterned case intact, meat plump and pale. They are purged before freezing, so the grit that normally needs a long soak at home is already gone.
Where It Comes From
Harvested from coastal beds and held in filtered seawater to purge, then rinsed and frozen. Sizes are graded so a box cooks evenly rather than in a mix of large and small.
Specifications
| Form | In shell, whole |
|---|---|
| Preparation | Purged and rinsed |
| Net weight | 2 kg per box |
| Size | About 30 to 40 clams per kg |
| Packing | Frozen in the shell, layered |
State on Arrival
Raw and frozen solid. Shells are closed, clean and unbroken, with no mud or seaweed caught in the hinge.
Storage and Thawing
Hold at -18 C or colder and thaw in the refrigerator for 4 to 5 hours. Throw away any shell that is already open before cooking, and any that stays closed afterwards.
Shelf Life and Delivery
Best within 12 months of the production date on the box. Arrives frozen in insulated liners with dry ice.
How to Cook It
Short, hot cooking keeps the texture right; long, slow heat is the only way to spoil it.
- Clam and tofu soup simmer the clams in light stock with soft tofu for 4 minutes, then finish with scallion and coriander.
- Spicy stir-fry fry garlic, chili and doubanjiang, add the clams and toss until the shells open.
- Hot pot drop them in at the table and lift them out as soon as each shell opens.
- Pasta steam open in white wine and garlic, then fold the clams and their liquor through spaghetti.
Allergen Information
Contains molluscs (clams). Packed in a facility that also handles fish and crustaceans.