Wild Harvested Yellow Clams

Golden-brown shells packed with plump, meaty bodies, gathered from clean coastal water and kept cold from the boat all the way to your door.

Why You Will Love It

• Large, full-bodied meat in every shell
• Low sand content, which shortens preparation time
• Sweet, briny flavour with a juicy, tender bite
• Glossy, unbroken shells that present well on the plate

Kitchen Notes

Soak in lightly salted water for a few hours, then rinse the shells. Steam them until they pop open, or stir-fry fast with garlic, ginger and chilli. Any that remain closed after cooking should be discarded.

Storage

Refrigerate on arrival and use within a couple of days for the best flavour, or freeze straight away for longer keeping. Once thawed, cook without delay and do not refreeze.