{"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","url":"https:\/\/hecomart.shop\/products\/frozen-clams","provider":"HENRY COLLINS","version":"1.0","type":"link"}