Guifei clams are offered in two size grades for whole-shell seafood dishes where the clam can take centre stage. They work well with simple, aromatic cooking—especially garlic, ginger, spring onion and Chinese wine—whether served as a shared dish or as part of a larger seafood spread.
What to Expect
Style: A larger-format clam commonly chosen for steamed or wok-cooked seafood dishes.
Flavour: A savoury clam character that pairs well with garlic, ginger and light sauces.
Texture: Firm and satisfying when cooked thoroughly; avoid prolonged cooking after the meat is done.
Available Size Grades
7–8 pcs/kg: Smaller of the two listed grades.
4–5 pcs/kg: Larger of the two listed grades.
How to Enjoy
Steam with garlic and vermicelli, prepare with ginger and spring onion, or use in a light Chinese-wine sauce. The larger grade is especially suited to a centrepiece presentation, while either grade can be served in a shared seafood meal.
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; larger clams may need longer. 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.
