Clams and tofu simmering in a light broth in a ceramic bowl

Live Fresh Clams

$42.00
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Clams and tofu simmering in a light broth in a ceramic bowl
  • Clams and tofu simmering in a light broth in a ceramic bowl
  • Stir-fried clams tossed with garlic, chilli and coriander
  • Single brown-striped clam shell held up in one hand
  • Heap of striped clam shells piled on crushed ice
  • Clams and tofu simmering in a light broth in a ceramic bowl
  • Stir-fried clams tossed with garlic, chilli and coriander
  • Single brown-striped clam shell held up in one hand
  • Heap of striped clam shells piled on crushed ice
Live Fresh Clams

Live Fresh Clams

$42.00 $21.00/kg

Harvested and shipped the same day, each shell patterned with brown and cream stripes and packed with plump, creamy-white meat.

Why It Stands Out

  • Arrive alive, with a dead-on-arrival guarantee
  • Professionally purged, so there is no grit to rinse out
  • Briny and sweet, with a tender chew
  • High protein and low fat, rich in iron, zinc and vitamin B12

How to Serve

Flash-fry minced garlic and chilli, tip the shells in and toss until they all open, then finish with oyster sauce. Alternatively steam them three minutes with cooking wine and ginger, or simmer into a tofu soup and scatter scallion over the top.

Storage

Refrigerate at 0-4°C as soon as they arrive and eat within 48 hours. To keep them longer, blanch, shuck the meat and freeze at -18°C for up to 30 days.

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