Frozen Razor Clams
A long, straight shell with a striped pattern and a thick white foot, cleaned of sediment before freezing so no soaking is needed at home.
What It Is
Razor clam (Sinonovacula constricta), whole in the shell. The meat is firmer and sweeter than a hard shell clam and holds its shape when stir-fried, which is why it is served whole rather than chopped.
Where It Comes From
Harvested from clean coastal flats in the Yellow Sea and cleaned in filtered water before blast freezing, keeping the sand content low.
Specifications
| Species | Sinonovacula constricta |
| Form | Whole, in shell, cleaned |
| Net weight | 2 kg, 30 to 40 clams |
| Grade | 10 to 12 cm shell length |
| Packaging | Block frozen, sealed bag |
State on Arrival
Frozen in a block, shells intact and closed. The foot meat is white and firm with no discolouration at the tip.
Storage and Thawing
- Thaw in the refrigerator for 8 to 10 hours.
- Rinse under cold water for 30 seconds; no long soak is required.
- Do not refreeze after thawing and cook within 24 hours.
- Blanch for 10 seconds before stir-frying if you want the shells to open cleanly.
Shelf Life and Delivery
12 months from the production date on the bag. Shipped cold in an insulated liner, 2 to 4 business days. Reject any bag with a strong ammonia smell on opening.
How to Cook It
- Stir-fried with garlic blanch briefly, then toss in a hot wok with garlic, chilli and spring onion for 2 minutes.
- With tofu blanch the meat, then simmer it through a light broth with soft tofu for 2 minutes.
- Steamed 5 minutes with ginger and a splash of rice wine, until the shells open.
- Hot pot in for 40 seconds, out as soon as the shell lifts.
Razor clams turn tough the moment they are overdone, so treat the wok as a 90 second job and get them out fast.
Allergen Information
Contains molluscs. Packed in a facility that also handles fish and crustacean shellfish.