Premium Fresh Shucked Clam Meat

Clams shucked right out of the shell and cleaned — plump white bodies wrapped in a pale, ruffled mantle, each one still carrying its dark siphon tip. Nothing to open, nothing to pick out.

The flavour is deep and briny with a long sweet finish, and the meat is tender enough to poach gently but firm enough to survive a hot wok. The liquor they come in is worth keeping: strain it and use it to cook rice or build a broth.

• Shucked and cleaned — no shelling at home
• Plump white meat with the siphon tip on
• Deep briny sweetness with a clean finish
• Poach gently, or flash-fry with garlic and chilli

Keep frozen at -18°C or below. Cook thoroughly before eating.