Jumbo Razor Clams
Large razor clams from cold North Atlantic waters, taken from the liveliest batches and snap frozen at ultra-low temperature straight after landing. That is the whole reason they do not behave like ordinary frozen shellfish — the meat stays springy and fine, and the natural sweetness is still there when you thaw them.
Razor clams are the long, blade-shaped ones, and they cook faster than almost anything else in the freezer. Two to three minutes in a hot wok and dinner is on the table.
Why Choose Our Razor Clams?
- Frozen alive: the liveliest batches, snap frozen at ultra-low temperature immediately after harvest.
- Springy, fine texture: none of the flabbiness that gives frozen shellfish a bad name.
- Jumbo grade: large clams with thick, meaty flesh.
- Fast: 2-3 minutes from wok to plate.
Thawing (this matters):
- Best — slow in the refrigerator: move the sealed pack to the fridge (0-4°C) the night before. This keeps the juices in the clam instead of in the bowl.
- Quick — cold running water: leave the pack sealed and run cool water over it for 15-20 minutes.
- Never use hot water or a microwave. Both toughen the meat and wash out the flavour.
Cooking Methods:
- Ginger and spring onion stir fry: the classic. High heat, 2-3 minutes, and the aromatics do the rest.
- Winter melon soup: a little ginger and salt, nothing more — a clear, sweet, warming broth.
- Garlic steamed: split, topped with garlic and vermicelli, steamed 3 minutes, finished with hot oil.
- Grilled: on the barbecue plate with garlic butter until the shells open.
- Spanish style: a hot pan, olive oil, garlic, a splash of white wine, parsley and lemon.
Cooking Note:
Razor clams overcook in seconds. The moment the meat firms and the shells gape, they are done.
Storage:
Keep frozen at -18°C. Cook as soon as possible after thawing and do not refreeze.
Allergen Note:
Contains molluscs.
Three minutes from wok to table. Order now.
急冻·大号竹蛏王
产自北大西洋冷水海域的大号竹蛏，精选活力最旺盛的批次，上岸后第一时间以超低温急冻处理。这正是它不像一般冷冻贝类的原因——肉质保持Q弹细嫩，解冻后天然的甘甜依然在。
竹蛏就是那种细长如刀的蛏子，熟得比冷冻库里几乎所有东西都快。热锅两三分钟，一道菜就上桌了。
为什么选择我们的竹蛏王？
- 活鲜急冻：精选最有活力的批次，捕捞后立即超低温急冻。
- Q弹细嫩：完全没有冷冻海鲜常见的软烂感。
- 大号规格：个头大，肉厚扎实。
- 快：下锅2-3分钟就能上桌。
解冻方式（这一步很关键）：
- 最佳——冷藏缓化：烹饪前一晚，连同原包装移至冷藏室（0-4°C）自然解冻。汁水会留在蛏子里，而不是流到碗里。
- 快捷——冷水流水：包装不拆封，放入冷水中以微弱流水冲约15-20分钟。
- 切勿用热水浸泡或微波解冻。两者都会让肉质变老、鲜味流失。
烹饪方式：
- 葱姜爆炒：经典快手菜。大火2-3分钟，葱姜香气一激，鲜味就出来了。
- 冬瓜鲜汤：只要少许姜丝与盐，就是一锅清甜暖胃的原味海鲜汤。
- 蒜蓉粉丝蒸：剖开铺蒜蓉粉丝，蒸3分钟，淋热油。
- 炭烤：上铁板，放蒜蓉黄油，烤到开壳。
- 西班牙式：热锅、橄榄油、蒜末，淋一点白酒，撒欧芹挤柠檬。
烹调提醒：
竹蛏过熟只要几秒钟。肉一收紧、壳一张开，就该起锅。
保存方式：
-18°C冷冻保存。解冻后请尽快烹调，请勿反复冷冻。
过敏原提示：
含软体动物成分。
从下锅到上桌，三分钟。立即订购。
