Clams in Shell, Yellow

Pale golden shells holding a small, sweet, firm bite of meat with a clean briny finish. They open fast in a hot pan, which makes them the quickest way to add depth to a broth without long simmering.

What you get

• Whole shellfish in shell, 2 kg net weight per box
• Purged in clean salt water before freezing, so the grit is gone
• Graded for even size, ready to rinse and cook
• Discard any shell that stays shut after cooking

Where it comes from

Wild-harvested from clean coastal water and processed to keep the sand out, then frozen the same day so the meat keeps its liquor.

How to cook

• Steam with rice wine, ginger and scallion until the shells open
• Sauté with garlic, chilli and butter and finish with coriander
• Simmer with soft tofu in a clear broth for a light soup
• Drop into a hot pot in the last two minutes of cooking

Condition and storage

• Ships and stores frozen at −18 °C or colder
• Thaw overnight in the refrigerator, never on the counter top
• Cook within 24 hours of thawing and never refreeze a thawed pack

Shelf life and delivery

• Best before: 9 months from the production date on the pack
• Packed in an insulated liner with gel packs, shipped on a cold chain
• Move the box straight to the freezer on arrival

Allergens

Contains shellfish (molluscs).