Live Strawberry Clam

Live Strawberry Clam

Live strawberry clams, named for the warm pink-and-cream banding across the shell. Sweet, plump meat with a clean finish and none of the grittiness you get from lesser clams — they purge well and cook in minutes.

Cooking Suggestions

• Stir-fried with garlic and chilli — high heat, in and out of the wok as soon as the shells open.

• Steamed with sake or Shaoxing wine, finished with butter or spring onion.

• Through pasta or noodles, using the liquor the clams release as the sauce.

• In a clear broth — the simplest way to taste them properly.

Before You Cook

Keep them cold and let them breathe — do not seal them in a bag or sit them in fresh water. Rinse well, discard any that stay open when tapped, and cook the day you get them.

Specifications

• Sold as: 1kg

• Condition: Live

• Storage: Refrigerate and eat the day of delivery.