[Sashimi Grade] Arctic Surf Clam

Known in Japanese kitchens as hokkigai, the Arctic surf clam is the one with the bright red-orange tip and the pearl-white body — instantly recognisable on a sushi bar, and one of the few shellfish that looks as good as it tastes. Ours come from the cold waters off Canada, blanched and frozen at sashimi grade.

The texture is firm and crisp with a clean snap, and the flavour builds as you chew: mild and briny at first, then unmistakably sweet. It is a clam that rewards eating slowly. It is also lean, and a good source of iron and omega-3.

Why Choose Our Arctic Surf Clam?

• Sashimi grade: handled and frozen to a standard that allows raw service.
• Ready to serve: already shucked, cleaned and butterflied — thaw and plate.
• Striking on the plate: the red tip against white flesh needs no garnish.
• Firm texture: holds its shape in soup, curry and stir fry as well as raw.
• Lean and nutritious: high in protein, a good source of iron and omega-3.

Serving Suggestions:

• Sushi and sashimi: serve chilled with soy and wasabi, or as nigiri.
• Korean style: dress with gochujang, sesame oil and vinegar.
• Quick stir fry: 30-60 seconds with garlic, chilli and coriander.
• In soup or curry: add at the end — it keeps its bite where softer shellfish collapses.
• With white wine and tomato: toss through pasta off the heat.

How It Differs From Our Ocean Quahog:
Surf clam (hokkigai) is the one with the bright red tip — crisp, light and mild. Ocean quahog is darker, denser and stronger in flavour. If you like your shellfish delicate rather than savoury, this is the one.

Storage:
Keep frozen at -18°C. Thaw in the refrigerator, rinse, pat dry and serve. Use within 1 day of thawing for raw service and do not refreeze.

Raw Consumption Note:
If you are pregnant, elderly, very young or have low immunity, cook shellfish through rather than eating it raw.

The clam that makes a sashimi plate look finished. Order now.