Yellow Clams, Wild Harvested
Golden-brown shells packed with sweet meat, purged in clean seawater so the grit stays out of your pan.
What It Is
A short-neck clam with a smooth, glossy shell the colour of dark honey, four to five centimetres across and heavy for its size. Inside, the meat is plump and pale apricot, firmly attached to the shell. The shells arrive closed tight, which is exactly what you want: a shell that hangs open and will not close when tapped has died and belongs in the bin, not the pot.
Where It Comes From
Dug by hand from tidal flats and sand beds, then held for 24 hours in filtered seawater so the clams purge the sand they take in while feeding. Graded for size and packed the same day.
Specifications
| Species | Short-neck clam, Paphia undulata |
| Form | Live, shell on |
| Net weight | 2 kg per box |
| Size | 4-5 cm shell length, 60-70 pieces |
| Packing | Mesh bag inside an insulated box |
State on Arrival
Live and closed. Tap a shell against the counter: it should snap shut within a second or two. A faint smell of clean seawater is normal, a strong or sour smell is not. Discard any shell that stays open, feels unusually light, or has a broken lip.
Storage and Thawing
Keep cold and damp, never submerged in fresh water. A bowl in the refrigerator under a damp cloth is right; a sealed bag of tap water will kill them within hours. Cook within 48 hours of arrival. There is nothing to thaw, and any shell that has opened with dull meat should be thrown away rather than cooked.
Shelf Life and Delivery
Live shellfish travel in an insulated liner with gel packs rather than dry ice, and should arrive cold and still closed. Cook within two days. If the box arrives warm, or more than a few shells are open and unresponsive, photograph the box and contact us before cooking.
How to Cook It
- Steamed. White wine, garlic and a lid; 4 to 6 minutes over high heat with one shake, until the shells open. Any that stay shut go in the bin.
- Stir-fried. Open them first, then toss the meat with chilli, ginger and spring onion for a minute at the end.
- In broth. Add to a simmering pot for the last two minutes so they open in the liquid and flavour it.
- Grilled. Steam open first, then finish on a hot grate with garlic butter for a minute a side.
Allergen Information
Contains molluscs (clams). Packed in a facility that also handles fish and crustaceans.