Clams live - 1kg
1kg feeds 3
- Rich in vitamins and minerals
- Sourced from sandy sea beds on the south coast
- Available throughout the year with more abundance in winter
- Serve steamed with white wine and parsley
Until they hit your plate in a tasty spaghetti vongole, clams spend most of their lives on the seabed, half buried in the sand. Our clams are around the size of a 50p piece, and their meat is sweet and juicy. Clams are actually quite versatile in comparison with other shellfish; to use them in existing recipes, all they require is a quick boil to open the shells. To really show off their delicious flavour, clam chowder is a must, but equally clams are delicious steamed in white wine with a little parsley and garlic, and then heaped on buttered, toasted sourdough
Store live shellfish in the salad drawer of your refrigerator covered with a damp tea towel. Do not immerse in water; discard any that are open and do not close when tapped lightly. Rinse with fresh water before cooking. Live shellfish has a limited shelf life - enjoy within 2 days.