Frozen Razor Clam Meat

Sweet, crisp-tender clam meat, shelled straight after harvest from clean coastal waters and blast-frozen to lock in the flavour. Plump, thick pieces with the sand and grit already washed away.

Why You'll Love It

• Shell-off and cleaned — no shucking, no grit, no preparation
• Blast-frozen to keep the fresh marine sweetness and springy bite
• Thick, plump pieces with a satisfying, meaty texture
• Even sizing, so every piece cooks at the same rate
• Lean, high-protein seafood that suits almost any dish

How to Cook

• Chilled appetiser: blanch briefly, cool, then toss with soy, minced garlic and spring onion
• Stir-fry: blanch first, then flash-fry with chilli, garlic and vegetables
• Hot pot: drop into simmering broth for a minute or two
• Noodles and braises: adds instant seafood depth

Avoid overboiling — a short, hot cook keeps the meat tender rather than rubbery.

Storage

Keep at -18°C or below, thaw in the refrigerator, and never refreeze after thawing. Seal the pack tightly to prevent freezer burn.