{"product_id":"hard-shell-clams-frozen","title":"Hard Shell Clams, Frozen","description":"\u003cp\u003ePurged clams with patterned shells and plump meat, cleaned of sand before freezing so the broth they give off stays sweet rather than gritty.\u003c\/p\u003e\n\u003ch3\u003eWhat It Is\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003ch3\u003eWhere It Comes From\u003c\/h3\u003e\n\u003cp\u003eHarvested from tidal flats along the Chinese coast and purged ashore in filtered seawater, then blast-frozen the same day.\u003c\/p\u003e\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable style=\"width:100%;border-collapse:collapse\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpecies\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMeretrix lusoria\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eForm\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWhole, in shell, purged\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNet weight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2 kg, 40 to 50 clams\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eGrade\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e35 to 45 mm shell width\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePackaging\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBlock frozen, sealed bag\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003ch3\u003eState on Arrival\u003c\/h3\u003e\n\u003cp\u003eFrozen in a block with the shells closed. Sand content is already low; a quick rinse is all the preparation needed.\u003c\/p\u003e\n\u003ch3\u003eStorage and Thawing\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThaw in the refrigerator for 8 to 10 hours, in a bowl to catch the liquor.\u003c\/li\u003e\n\u003cli\u003eRinse briefly under cold water and discard any shell that is cracked.\u003c\/li\u003e\n\u003cli\u003eDo not refreeze after thawing; cook the same day.\u003c\/li\u003e\n\u003cli\u003eKeep the thawing liquid and strain it into the pot, since that is where the sweetness sits.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eShelf Life and Delivery\u003c\/h3\u003e\n\u003cp\u003e12 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.\u003c\/p\u003e\n\u003ch3\u003eHow to Cook It\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteamed\u003c\/strong\u003e over boiling water with ginger and rice wine for 6 to 8 minutes, until every shell opens.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e simmer with soft tofu in a light stock for 8 minutes and finish with spring onion.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fried\u003c\/strong\u003e with garlic, chilli and basil over the highest heat until the shells pop open.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e dropped into the broth and pulled out as soon as they open.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAny 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.\u003c\/p\u003e\n\u003ch3\u003eAllergen Information\u003c\/h3\u003e\n\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustacean shellfish.\u003c\/p\u003e","brand":"HUGO MASON","offers":[{"title":"Default Title","offer_id":57643208966216,"sku":"HM-004","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0605\/7823\/4440\/files\/clams-hard-shell-1.jpg?v=1794451218","url":"https:\/\/humazone.shop\/products\/hard-shell-clams-frozen","provider":"HUGO MASON","version":"1.0","type":"link"}