Scotland Live Razor Clams 苏格兰 竹蚌 (Seasonal)

Description:

Discover the premium taste of Scotland Live Razor Clams, carefully harvested from the clean, cold waters of Scotland. These razor clams are known for their sweet, delicate flavor and firm, tender texture, making them a favorite among seafood lovers. Their long, elegant shells bring a unique presentation to your plate, while their fresh, briny taste adds a touch of the ocean to any dish. Perfect for a range of cooking methods, these clams shine in grilled, steamed, or sautéed preparations, or when added to seafood pastas and risottos.

Product Details:

• Origin: Scotland
• Quantity: 12-14 pieces per kg
• Taste Profile: Sweet and slightly briny with a firm, meaty texture
• Usage: Excellent for grilling, steaming, or adding to pasta, risotto, or seafood medleys

Cooking Methods:

Grilling:

1. Preheat the grill to medium-high heat.
2. Place the razor clams on the grill and cook for 2-3 minutes until they open.
3. Serve with a drizzle of lemon juice and melted butter for a simple, elegant dish.

Steaming:

1. Place the clams in a steamer basket over boiling water.
2. Cover and steam for 3-5 minutes until the clams open.
3. Enjoy with a light sauce or serve as part of a seafood platter.

Sautéing:

1. Heat a skillet over medium heat with olive oil and garlic.
2. Add the clams and sauté for 2-3 minutes until they open and are tender.
3. Toss with pasta or risotto for a rich, seafood-forward meal.

Serving Suggestions:

• Simple and Grilled: Serve grilled razor clams with a side of lemon wedges and fresh herbs.
• In Pasta or Risotto: Incorporate the clams into a seafood pasta or risotto, adding a briny sweetness to the dish.
• Classic Sautéed: Sauté with garlic and parsley for a traditional seafood side.

Why Choose Avant Seafood’s Scotland Razor Clams:

• Premium Quality: Harvested from Scotland’s pristine waters for a true ocean taste.
• Delicate Flavor: Sweet, slightly briny, and perfect for a variety of dishes.
• Versatile: Ideal for grilling, steaming, sautéing, or adding to pasta and risotto.