Hard Shell Clams, Frozen
Purged clams with patterned shells and plump meat, cleaned of sand before freezing so the broth they give off stays sweet rather than gritty.
What It Is
The hard-shell clam (Meretrix lusoria), whole in the shell and purged in clean salt water before freezing. The purge is the part that matters: it clears the grit out of the siphon so a soup needs no second soak.
Where It Comes From
Harvested from tidal flats along the Chinese coast and purged ashore in filtered seawater, then blast-frozen the same day.
Specifications
| Species | Meretrix lusoria |
| Form | Whole, in shell, purged |
| Net weight | 2 kg, 40 to 50 clams |
| Grade | 35 to 45 mm shell width |
| Packaging | Block frozen, sealed bag |
State on Arrival
Frozen in a block with the shells closed. Sand content is already low; a quick rinse is all the preparation needed.
Storage and Thawing
- Thaw in the refrigerator for 8 to 10 hours, in a bowl to catch the liquor.
- Rinse briefly under cold water and discard any shell that is cracked.
- Do not refreeze after thawing; cook the same day.
- Keep the thawing liquid and strain it into the pot, since that is where the sweetness sits.
Shelf Life and Delivery
12 months from the production date on the bag. Shipped cold in an insulated liner, 2 to 4 business days. Discard any clam with a broken shell or a sour smell.
How to Cook It
- Steamed over boiling water with ginger and rice wine for 6 to 8 minutes, until every shell opens.
- Soup simmer with soft tofu in a light stock for 8 minutes and finish with spring onion.
- Stir-fried with garlic, chilli and basil over the highest heat until the shells pop open.
- Hot pot dropped into the broth and pulled out as soon as they open.
Any shell that stays shut after cooking goes in the bin, not on the plate. That is the one rule with clams and it does not bend.
Allergen Information
Contains molluscs. Packed in a facility that also handles fish and crustacean shellfish.