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

Facts

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

Our clams are harvested from the waters off the south coast in sandy beach areas & shallow waters.

All molluscs are depurated to ensure they are full of flavour and safe to eat. Depuration is the process where, over a given period of time (normally 42 hours), shellfish are contained in salt water tanks, with the water pumped over ultraviolet light to reduce any bacteria that may be present within the animal to the lowest levels possible. This process is monitored by Environmental Health Officers and DEFRA.