Live Manila Clams (Seasonal)

Live Manila Clams – Sweet, Briny & Sustainably Harvested

Description:

1. Product Overview

• Origin: Harvested from clean, nutrient-rich waters, ensuring fresh, high-quality clams.
• Key Characteristics:
  • Sweet & Briny Flavor – A delicate balance of natural sweetness and oceanic salinity.
  • Tender & Juicy Texture – Perfect for a variety of cooking methods.
  • Sustainably Sourced – Responsibly harvested for the best quality and freshness.
• Suitable For:
  • Steaming & Soups – Classic dishes like clams in white wine, miso soup, or seafood chowder.
  • Pasta & Risotto – Ideal for clam linguine, seafood paella, or creamy risotto.
  • Grilled or Stir-Fried – Tossed with garlic butter, sambal, or black bean sauce.
  • Hotpot & Broths – Enhances the umami depth of soups and stews.
• Not Suitable For:
  • Overcooking, as it may make the meat tough and chewy.

2. Why Choose Live Manila Clams?

✔ Naturally Sweet & Briny – A fresh, oceanic taste with a tender bite.
✔ Versatile & Easy to Cook – Works beautifully in soups, pastas, and stir-fries.
✔ Sustainably Harvested – Sourced from responsible fisheries for premium quality.
✔ Naturally Purged – Reducing the need for extended soaking before cooking.
✔ Pairs Well with Seafood & White Wine – Complements light, aromatic broths and citrus-based dishes.

3. Handling & Preparation Tips

1. Storage & Purging:
   • Keep live clams refrigerated at 0-4°C in a breathable container.
   • Avoid sealing in airtight bags to maintain freshness.
   • Soak in salted water for 1-2 hours to purge any remaining sand.
2. Cooking & Serving Ideas:
   • Garlic Butter Clams: Sauté in white wine, garlic, and parsley for a flavorful dish.
   • Classic Clam Pasta: Toss with olive oil, chili flakes, and fresh herbs for a light yet savory meal.
   • Steamed Clams in Broth: Cook with ginger, sake, and scallions for an aromatic seafood broth.
   • Grilled Clams: Char over high heat and drizzle with herb butter for smoky, juicy bites.

🚫 Avoid:

• Over-soaking in fresh water, which can cause clams to die and spoil.
• Cooking unopened clams, as they may not be safe for consumption.