Cooked Manila Clams (Sand-Free)

Plump short-neck clams, cooked in the shell and frozen whole. Cooking them in the shell is what keeps the sweetness in — the liquor stays where it belongs instead of leaching out, so when they hit a hot wok they bring their own flavour with them.

The thing that makes or breaks a clam dish is grit, and these go through an advanced purging process that takes out effectively all of it. No soaking in salted water for two hours before dinner, and no one at the table quietly putting their fork down.

Why Choose These Clams?

• Effectively sand free: fully purged before cooking — no soaking required at home.
• Cooked in the shell: the natural sweetness and juices stay locked in.
• Whole clams: shell on, so they look right in a stir fry or a bowl of noodles.
• Straight from frozen: no thawing needed for most dishes.
• Great value: the cheapest way to make a whole dish taste of the sea.

Cooking Methods:

• Stir fried: garlic, chilli and Thai basil over the highest heat — the classic, and a perfect drinking dish.
• In soup or congee: drop straight into boiling stock or rice porridge; the flavour lifts immediately.
• With black bean: fermented black bean, ginger and spring onion.
• Vongole: through spaghetti with white wine, garlic, chilli and parsley.
• Steamed: with garlic and vermicelli, just long enough to heat through.

Cooking Note:
These are already cooked, so they only need heating. Two to three minutes in a wok or a minute in boiling soup is plenty — longer and the meat shrinks and toughens.

Storage:
Keep frozen at -18°C. Cook from frozen, or thaw in the refrigerator. Do not refreeze once thawed.

Origin:
Product of China. Harvested from clean coastal waters, purged, cooked and frozen at source.

Allergen Note:
Contains molluscs.

The freezer staple that makes any dish taste like it took effort. Order now.