What you are getting

Hard-shell clams (Meretrix lusoria) 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.

Where it comes from

Gathered 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.

Specifications

• Form: whole, in shell, purged
• Size: roughly 4 to 5 cm across
• Net weight: 2 kg per box
• Packing: vacuum sealed, frozen in the shell

State and handling

Raw and frozen. Purged but not cooked, so the liquor inside the shell is still there and will season whatever you cook them in.

Storage

Hold 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.

Shelf life and delivery

Best within 8 months of the production date on the box. Ships in insulated liners with dry ice and arrives hard frozen.

How to cook it

Clams cook in minutes and turn tough in ten, so treat the pot as a timer.

• Soup: simmer with soft tofu and ginger in a light stock for 4 to 5 minutes, until the shells open.
• Stir-fry: blast in a hot wok with garlic, chilli and basil, splash in rice wine, and cover for 2 minutes.
• Steam: lay them in a single layer with ginger and spring onion and steam for 5 minutes.
• Hot pot: drop into boiling broth and lift them out as soon as they open.

Allergen & compliance

Contains molluscs. Packed in a facility that also handles fish and crustaceans. Raw product; cook thoroughly before serving.