Fresh-Frozen Surf Clams Shell On
Fresh-Frozen Surf Clams Shell On
Clams left in the shell, each one a smooth rounded oval of pale yellow-beige with a faint darker rim along the hinge. Most lie open, showing a plump pale-yellow foot and a thin skirt of tissue inside, with the shells still wet. They are shown three ways: a mound on a white board beside a steel sink; a full white bowl on a steel bench with salt and pepper grinders and a bottle of oil behind; and a heap on a light wooden board with a folded towel in the corner.
The meat is plump and sweet with a clean brininess and a slight chew. Steam them open with ginger and a splash of rice wine, simmer them into a light broth, or blanch them and dress the meat cold.
- Whole, in the shell
- Smooth oval shell, pale yellow meat
- Plump, sweet and briny
- Steam, simmer in broth or blanch
Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.
Details
Each item is chosen for flavour and texture, then graded, packed cold and labelled with the species, the form it arrives in and the way it should be stored.
Storage & handling
Keep the pack cold or frozen as its label directs, and open it as soon as it arrives. If something is damaged or not as described, contact us before using it and we will make it right.
