Cooked Clams in the Half Shell

Quality clams, thoroughly washed, fully cooked and frozen on the half shell. Every clam comes already open and sitting in its own shell, which is the whole point — no purging sand, no waiting for them to open, no discarding the ones that never do.

The meat is sweet and tender with the clean sea flavour intact. All you are doing at home is heating them through and adding whatever you want on top.

Why Choose Our Cooked Clams?

• Fully cooked: just heat through — the slow, uncertain part is already done.
• Half shell presentation: they look good straight out of the oven with no arranging.
• Washed and clean: no grit, no purging, no surprises.
• Sweet and tender: cooked to keep the meat soft rather than shrunken.

Cooking Methods:

• Garlic butter grilled: top with garlic butter and parsley, 4-5 minutes under a hot grill until bubbling.
• Baked with cheese: a little cheese and breadcrumb, 6-8 minutes in a hot oven.
• Steamed: with ginger, spring onion and a splash of rice wine, 3 minutes.
• Through pasta: add to a white wine, garlic and chilli sauce in the last minute.
• On a seafood platter: heat, chill, and serve with lemon.
• Barbecued: straight on the grill plate, shell down, with butter in the shell.

Cooking Note:
Already cooked, so heat only until hot. Extended cooking shrinks and toughens the meat.

Storage:
Keep frozen at -18°C. Can be cooked from frozen or thawed in the refrigerator first. Use within 1 day of thawing and do not refreeze.

Allergen Note:
Contains molluscs.

Ten minutes from freezer to a tray that looks like you tried. Order now.