Flower clams from Fujian, commonly known as lala, are a versatile whole-shell choice for quick home cooking and shared seafood meals. Their naturally patterned shells make each clam slightly different in appearance, while their clean, briny flavour suits dishes built around fresh aromatics and a hot pan.
What to Expect
Appearance: Naturally patterned shells; colour and markings can vary from clam to clam.
Flavour: A clean, sea-fresh clam flavour that works with both light broths and bold aromatics.
Texture: Tender with a pleasant bite when cooked thoroughly and not overcooked.
Origin & Product Details
Origin: Fujian, China
Common name: Flower Clam / Lala
Format: Whole-shell clams
Price basis: Per kg
How to Enjoy
Steam with garlic and Chinese wine, stir-fry with ginger and spring onion, or add to clear seafood soup, noodles and rice dishes. For a simple preparation, let the clam liquor and aromatics form the base of the sauce rather than using heavy seasoning.
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.
