{"title":"Shellfish Selection","description":"\u003cp\u003eClams, razor clams and green lipped mussels, purged and frozen in the shell. Shucked, cleaned and packed at the source.\u003c\/p\u003e","products":[{"product_id":"frozen-clams","title":"Frozen Clams","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eHard-shell clams (\u003cem\u003eMeretrix lusoria\u003c\/em\u003e) in the shell, purged in clean salt water before freezing. The shells carry a faint brown-grey pattern, the meat is plump and pale, and the clam sits closed, which is what you want to see.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eGathered from tidal flats on the Yellow Sea coast and held in purging tanks for 24 hours so they expel sand. They are then rinsed and blast-frozen in the shell, which keeps the meat from shrinking.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e whole, in shell, purged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e roughly 4 to 5 cm across\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking:\u003c\/strong\u003e vacuum sealed, frozen in the shell\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Purged but not cooked, so the liquor inside the shell is still there and will season whatever you cook them in.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, in a bowl to catch the liquor. Discard any clam that is already open before cooking, and any that stays shut after cooking. Do not refreeze.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives hard frozen.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eClams cook in minutes and turn tough in ten, so treat the pot as a timer.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup:\u003c\/strong\u003e simmer with soft tofu and ginger in a light stock for 4 to 5 minutes, until the shells open.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry:\u003c\/strong\u003e blast in a hot wok with garlic, chilli and basil, splash in rice wine, and cover for 2 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam:\u003c\/strong\u003e lay them in a single layer with ginger and spring onion and steam for 5 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e drop into boiling broth and lift them out as soon as they open.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen \u0026amp; compliance\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans. Raw product; cook thoroughly before serving.\u003c\/p\u003e","brand":"HENRY COLLINS","offers":[{"title":"Default Title","offer_id":50917942657221,"sku":"HC-006","price":34.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-clams-1.jpg?v=1794194015"},{"product_id":"frozen-razor-clams","title":"Frozen Razor Clams","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eRazor clams (\u003cem\u003eSinonovacula constricta\u003c\/em\u003e) in their long, narrow, brittle shells, purged and frozen whole. The meat runs the length of the shell and has a sweet, saline finish that holds up to garlic and chilli.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eDug from intertidal mud flats along the Yellow Sea coast and purged in filtered seawater overnight. They are packed and frozen within a day of harvest; the shells chip easily, so the box is packed with a liner tray.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e whole, in shell, purged\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e roughly 10 to 12 cm long\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking:\u003c\/strong\u003e vacuum sealed on a liner tray to protect the shells\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen. Handle the box gently: the shells are thin and break at the ends, which does not affect the meat but does make a mess in the sink.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator. Rinse briefly under cold water and shake dry; do not soak, or the meat loses its brine. Do not refreeze after thawing.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives hard frozen. Discard any clam that stays open before cooking or shut after cooking.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eRazor clams are at their best when the meat is just set, so high heat and a short clock.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic vermicelli:\u003c\/strong\u003e open the shell, lay the meat on soaked vermicelli, cover with garlic oil and steam for 6 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry:\u003c\/strong\u003e cut into lengths and toss in a hot wok with garlic, ginger and chilli for 90 seconds.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith chives:\u003c\/strong\u003e blanch briefly, then toss in a hot pan with chives, a little butter and white pepper.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot:\u003c\/strong\u003e hold the shell with tongs in the broth until the meat firms, about 20 seconds.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen \u0026amp; compliance\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans. Raw product; cook thoroughly before serving.\u003c\/p\u003e","brand":"HENRY COLLINS","offers":[{"title":"Default Title","offer_id":50917942722757,"sku":"HC-007","price":39.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-razor-clams-1.jpg?v=1794194017"},{"product_id":"frozen-green-lipped-mussels","title":"Frozen Green Lipped Mussels","description":"\u003ch3\u003eWhat you are getting\u003c\/h3\u003e\u003cp\u003eGreen lipped mussels (\u003cem\u003ePerna canaliculus\u003c\/em\u003e) on the half shell, cleaned and frozen. The shell keeps its dark green rim, the meat is full and orange-cream, and the beard has already been pulled.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eGrown on rope lines in the Marlborough Sounds at the top of New Zealand's South Island, where cold, fast-moving water gives the meat its size and sweetness. Harvested, cleaned and frozen at the plant within a day.\u003c\/p\u003e\u003ch3\u003eSpecifications\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eForm:\u003c\/strong\u003e half shell, beard removed, cleaned\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize:\u003c\/strong\u003e roughly 9 to 11 cm per shell\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNet weight:\u003c\/strong\u003e 2 kg per box\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePacking:\u003c\/strong\u003e vacuum sealed, shells frozen separately\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eState and handling\u003c\/h3\u003e\u003cp\u003eRaw and frozen, on the half shell. Nothing to scrub; a quick rinse and they are ready to top or steam.\u003c\/p\u003e\u003ch3\u003eStorage\u003c\/h3\u003e\u003cp\u003eHold at -18 C or colder. Thaw overnight in the refrigerator, in a tray to catch the liquor. Use within 24 hours of thawing and do not refreeze.\u003c\/p\u003e\u003ch3\u003eShelf life and delivery\u003c\/h3\u003e\u003cp\u003eBest within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives hard frozen. Discard any shell that is cracked through the meat or that stays open after cooking.\u003c\/p\u003e\u003ch3\u003eHow to cook it\u003c\/h3\u003e\u003cp\u003eMussels are done the moment the meat firms and the shell opens, and no amount of sauce rescues an overcooked one.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam:\u003c\/strong\u003e white wine, garlic and parsley, lid on, 4 to 5 minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBake:\u003c\/strong\u003e top each shell with garlic butter and breadcrumbs and bake at 220 C until the topping browns.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCreamy broth:\u003c\/strong\u003e simmer in cream with shallot and thyme for 5 minutes, then season and serve with bread.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrill:\u003c\/strong\u003e lay them on the bars over medium coals until the liquor bubbles at the edge.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAllergen \u0026amp; compliance\u003c\/h3\u003e\u003cp\u003eContains molluscs. Packed in a facility that also handles fish and crustaceans. Raw product; cook thoroughly before serving.\u003c\/p\u003e","brand":"HENRY COLLINS","offers":[{"title":"Default Title","offer_id":50917942755525,"sku":"HC-008","price":29.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0847\/8759\/3413\/files\/frozen-green-lipped-mussels-3.jpg?v=1794194018"}],"url":"https:\/\/hecomart.shop\/collections\/shellfish-selection.oembed","provider":"HENRY COLLINS","version":"1.0","type":"link"}