Shirogai (白貝, "white shell") clams are prized for their delicate sweetness, clean brine, and tender, slightly crunchy bite — a favourite in Japanese-style seafood cooking and often enjoyed raw as well as cooked.
Type: Live Shirogai Clams Flavor Notes: Delicate sweetness, clean brine, subtle umami Texture: Tender with a slight crunch Best For: Steaming, sashimi/raw preparation, garlic butter, clam soup
🐚 Handling & Cooking Guide (Live Clams)
Storage: Keep clams alive in a breathable container in the chiller at 0–4°C. Cover with a damp cloth. Do not store in airtight containers or fresh water. Consume within 24 hours.
Preparation:
Rinse clams under cold water to remove surface sand.
Steam or sauté until shells just open, or prepare raw if very fresh.
