A hard-shell clam with a boldly banded shell and a plump, pale foot, frozen shut so the liquor stays inside. Briny and sweet rather than fishy, and firm enough to hold its shape when it is tossed through a hot wok.

What it is

The whole animal in its two valves, cleaned of mud and held closed by freezing. Serve it as it comes, on the half shell or shucked, depending on the dish.

Where it comes from

Raked from clean tidal flats and purged in filtered seawater before freezing, which is what keeps the grit count low and the flavour clean.

Specifications

Condition on arrival

Arrives frozen with the valves closed. Thawed shells that stay open and will not close when tapped should be discarded, so sort them out before you cook.

Storage and thawing

• Keep at −18 °C or colder and use within nine months
• Thaw in the refrigerator overnight in a colander set over a bowl
• Rinse under cold water just before cooking; do not soak them for hours
• Do not refreeze once thawed

Shelf life and delivery

• Best before: 9 months from the production date on the carton
• Packed in an insulated liner with gel packs and sent on a cold chain
• Freeze on arrival and check the bag is still hard to the touch

How to cook it

• Steam — four to five minutes in a covered pan with a splash of wine
• Soup — simmer with tofu and ginger until the valves open
• Stir fry — high heat, garlic and chili, toss until they open
• Pasta — cook in the sauce so the liquor seasons it

Allergen information

Contains molluscs. Packed in a facility that also handles crustaceans and fish.