Live Milk Clam (Seasonal)

Live Milk Clam – Sweet, Buttery, and Perfect for Grilling or Soups 活 美国红蛤贝

Description:

1. Product Overview

• Species: Milk Clam (Named for its creamy, slightly sweet flavor and tender texture)
• Key Characteristics:
  • Live & Fresh – Sustainably sourced and delivered fresh
  • Flavor Profile: Mildly sweet, buttery, and briny, with a delicate umami finish
  • Texture: Tender yet slightly chewy, offering a satisfying bite
  • Versatile Culinary Use – Perfect for grilling, steaming, soups, or stir-frying
• Suitable For:
  • Grilling: Cook over charcoal with butter, garlic, and herbs for a rich, smoky taste
  • Steaming: Steam with ginger and rice wine to enhance the natural sweetness
  • Soups & Broths: A great addition to seafood broths, releasing a deep umami flavor
  • Stir-Frying: Toss with garlic, chili, and a touch of soy sauce for a quick and flavorful dish
• Not Suitable For:
  • Raw consumption, as its texture is best enjoyed cooked
  • Overcooking, which may make the meat too firm and chewy

2. Why Choose Live Milk Clam?

✔ Naturally Buttery & Sweet – A mild, creamy seafood flavor that complements various dishes.
✔ Tender, Satisfying Texture – Soft yet slightly chewy, making it enjoyable in multiple preparations.
✔ Highly Versatile – Ideal for grilling, steaming, soups, and stir-frying.

3. Handling & Preparation Tips

1. Storage & Cleaning:
   • Keep live Milk Clams in a cool, moist environment until ready to cook.
   • Store in the refrigerator at 0–4°C, ensuring they stay damp but not submerged in water.
   • Soak in salt water for 30–60 minutes to purge sand and impurities before cooking.
2. Cooking Methods:
   • Grilling: Brush with butter and herbs, then grill until the shells open.
   • Steaming: Steam with ginger, scallions, and a splash of rice wine for a fragrant dish.
   • Soups & Broths: Simmer gently to extract its natural umami into seafood broths.
   • Stir-Frying: Quick stir-fry with garlic, chili, and soy sauce for a bold, aromatic dish.

🚫 Avoid:

• Raw consumption, as the texture is best when cooked.
• Overcooking, which can result in a rubbery consistency.