{"product_id":"purged-fresh-clams","title":"Purged Fresh Clams, Ready to Cook","description":"\u003cp class=\"lead\"\u003eClams that have already spat out their grit, so the only work left is heat, garlic and a few minutes in the pan.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eShort-necked clams (\u003cem\u003eRuditapes philippinarum\u003c\/em\u003e) 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHarvested 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.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n  \u003ctr\u003e\n\u003ctd\u003eSpecies\u003c\/td\u003e\n\u003ctd\u003eShort-necked clam, \u003cem\u003eRuditapes philippinarum\u003c\/em\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eIn shell, purged\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eNet weight\u003c\/td\u003e\n\u003ctd\u003e2 kg per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCount\u003c\/td\u003e\n\u003ctd\u003eAbout 90 to 110 pieces per box\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003ePacking\u003c\/td\u003e\n\u003ctd\u003eBagged, frozen in the shell\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen in the shell. Discard any shell that is already open before cooking, and any that stays shut after cooking.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003eBest 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cp\u003eClams tell you when they are done: as soon as the shells open, take them off the heat.\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGarlic stir-fry\u003c\/strong\u003e sizzle minced garlic and chilli in a hot wok, add the clams and toss over high heat until every shell opens, about 3 minutes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSteamed with wine\u003c\/strong\u003e spread the clams in a shallow dish, splash with rice wine and ginger, steam for 4 minutes and serve straight from the dish.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eTofu soup\u003c\/strong\u003e bring ginger and water to a simmer, add the clams, and when the shells open drop in soft tofu and finish with scallion.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCold salad\u003c\/strong\u003e blanch until the shells open, chill in iced water, then dress the meat with vinegar, garlic and sesame oil.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans.\u003c\/p\u003e","brand":"DANIEL EDWARDS","offers":[{"title":"Default Title","offer_id":68242692637041,"sku":"DE-002","price":31.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1094\/4312\/1521\/files\/purged-fresh-clams-1.jpg?v=1794283631","url":"https:\/\/daedbyte.shop\/products\/purged-fresh-clams","provider":"DANIEL EDWARDS","version":"1.0","type":"link"}