Clams that have already spat out their grit, so the only work left is heat, garlic and a few minutes in the pan.

What It Is

Short-necked clams (Ruditapes philippinarum) in the shell, sorted for size and purged in clean salt water before packing. The shells carry a brown and cream banded pattern and the meat sits plump and pale inside.

Where It Comes From

Harvested from tidal flats along the northern Chinese coast, then held in filtered seawater for 12 hours so the sand clears the gut. They are packed and frozen the same day, which is why the shells arrive closed and the meat still full.

Specifications

State on Arrival

Frozen in the shell. Discard any shell that is already open before cooking, and any that stays shut after cooking.

Storage and Thawing

Keep at -18 C or colder. Thaw in the refrigerator overnight, or run the sealed bag under cold water for 20 minutes. Once thawed, cook the same day. Do not refreeze.

Shelf Life and Delivery

Best within 9 months of the production date on the box. Shipped frozen with dry ice in insulated liners; store hard frozen until the day you cook them.

How to Cook It

Clams tell you when they are done: as soon as the shells open, take them off the heat.

• Garlic stir-fry sizzle minced garlic and chilli in a hot wok, add the clams and toss over high heat until every shell opens, about 3 minutes.
• Steamed with wine spread the clams in a shallow dish, splash with rice wine and ginger, steam for 4 minutes and serve straight from the dish.
• Tofu soup bring ginger and water to a simmer, add the clams, and when the shells open drop in soft tofu and finish with scallion.
• Cold salad blanch until the shells open, chill in iced water, then dress the meat with vinegar, garlic and sesame oil.

Allergen Information

Contains molluscs. Packed in a facility that also handles fish and crustaceans.