White Hard Clams are a versatile whole-shell clam for home cooks and seafood kitchens. Their clean, gently briny flavour and mild natural sweetness work well in light broths as well as dishes built around bold aromatics, making them a flexible choice for Asian-style cooking, pasta or rice plates.
What to Expect
Flavour: Clean marine salinity with a mild, natural sweetness when cooked.
Texture: Firm at first bite, becoming tender when cooked just until done.
Appearance: Pale, naturally marked shells; size and shell pattern can vary by harvest and shipment.
Selling unit: Priced per kg.
How to Enjoy
Steam with ginger, spring onion and Chinese wine; stir-fry with garlic and chilli; or add to clear seafood broth, noodles, pasta or rice dishes. Start with light seasoning so the clam’s natural brininess can contribute to the dish.
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.
