Large Live Wenbei Clams

Big, handsome clams with finely striped shells and plump meat that fills them right to the edge. Harvested from cold northern coastal water and shipped live, so they arrive ready for the pot.

Why You Will Love It

• Grown larger than a chicken egg, with a generous meat yield
• Sweet, clean ocean flavour and a crisp, bouncy bite
• Low sand content, which means less soaking time at home
• Suits steaming, stir-frying, soup and hot pot alike

Kitchen Notes

Soak in salted water for a few hours to let them release any grit, then rinse the shells. Steam until they open, or stir-fry quickly with ginger, garlic and chilli. Discard any that stay shut after cooking, and avoid overcooking or the meat turns rubbery.

Storage

Keep refrigerated in an open container under a damp cloth, never sealed airtight or left standing in fresh water. Cook as soon as you can for the best texture.