Small razor clams from Ningde, Fujian, China, bring a slender-shell whole-shell seafood option to quick, aromatic cooking. Their narrow shape works especially well in wok dishes, steaming and light broths, where ginger, spring onion, garlic or Chinese wine can complement the shellfish without overwhelming it.
What to Expect
Appearance: Long, narrow shells characteristic of Chinese razor clams.
Flavour: Clean, briny shellfish flavour that pairs well with simple aromatics.
Texture: A tender, satisfying bite when cooked thoroughly and not overdone.
Origin & Product Details
Origin: Ningde, Fujian, China
Species:Sinonovacula constricta
Size: Small
Format: Whole-shell razor clams
Price basis: Per kg
How to Enjoy
Try a ginger-and-spring-onion stir-fry, steam with garlic and Chinese wine, or add to clear seafood broth, noodles or seafood porridge. Keep the seasoning balanced so the clam’s natural flavour remains in focus.
Preparation Tips
Brush and rinse the shells under running water before cooking. Cook thoroughly: boil until the shells open and continue boiling for at least another 3–5 minutes, or steam for 4–9 minutes. Discard clams that do not open fully after cooking.
Storage & Handling
For live shellfish, refrigerate below 4°C and keep damp in a covered, ventilated container. Do not seal in an airtight container, immerse in fresh water or place directly on ice. Keep separate from cooked foods and prepare soon after delivery.
