As trusted suppliers of premium wholesale caviar, we cater to the finest culinary establishments worldwide. Offering a diverse selection of high-quality caviar, we ensure freshness and consistency in every order. Whether you need luxury options for fine dining or contract catering, our caviar wholesale solutions provide excellence every time.
Facts About Clams
- Clams are filter feeders, meaning they clean the water they live in by filtering out plankton, algae, and other particles, which contributes to healthier aquatic ecosystems.
- Clams tend to be high in protein, low in fat and a source of vitamins such as B12, which contributes to normal functioning of the nervous system.
- There are over 150 species of edible clams worldwide, with popular types including littleneck, Manila, razor, and soft-shell clams, each with unique flavours and textures.
- Clams have been a dietary staple for centuries in coastal communities and are featured in iconic dishes such as New England clam chowder, Italian linguine alle vongole, and Japanese miso soup
What are Clams?
Clams are marine shellfish known for their hard shells and tender, flavourful meat. They inhabit sandy or muddy seabeds and play a vital role in many ecosystems as filter feeders. Highly prized in global cuisines, clams are available in various species, including littleneck, Manila, and razor clams. Their combination of nutrition, and culinary versatility makes them a popular choice for chefs and seafood enthusiasts alike.
What Do Clams Taste Like?
Clams have a mildly sweet, briny flavour with a subtle nuttiness that varies by species. Their texture is tender and slightly chewy when cooked, while raw clams offer a creamy, silky mouthfeel. The fresh, oceanic taste of clams pairs beautifully with butter, garlic, herbs e.g. parsley, and citrus, making them a versatile seafood delicacy.
Our Range of Clams
Our clams wholesale selection includes fresh and frozen options to suit a variety of culinary applications. From tender fresh clams perfect for steaming to convenient frozen clams for large-scale food preparation, we ensure quality in every product.
Fresh Clams
Delivered at peak freshness, our fresh clams are perfect for steaming, baking, or serving raw. Each batch is carefully handled to preserve its flavour and quality.
Frozen Clams
Our frozen clams are frozen quickly to lock in freshness and flavour, providing a convenient and versatile option for busy kitchens. They’re ideal for chowders, pasta dishes, and other cooked dishes.
How to Prepare Clams
- Inspect the clams: Discard any with cracked shells or those that remain open after a light tap.
- Soak in cold water: Place the clams in cold salted water for 20-30 minutes to purge sand and grit.
- Rinse thoroughly: Drain and rinse the clams under cold running water. They are now ready for cooking.
How to Clean Clams
Start by sorting and inspecting the clams, discarding any that are damaged or dead. To remove any grit, soak the clams in cold, salted water for 20 to 30 minutes, allowing them to expel sand. After soaking, scrub the shells with a brush under running water to remove any remaining debris. If necessary, rinse and repeat the process to ensure all clams are completely clean before cooking. Properly cleaned clams will help to ensure the flavour and texture of your dish is as you intended.
How to Shuck Clams
For easier shucking, place the clams in the refrigerator for 30 minutes to help relax their muscles. Hold a clam firmly in one hand and gently insert a shucking knife between the shells near the hinge. Carefully twist the knife to pop the shell open, taking care to preserve the clam juice. Once open, slide the knife under the clam to detach the meat from the shell. The shucked clams can be served raw or used in cooked dishes. For best results, work over a bowl to catch any juices, which can be used to enhance sauces or broths.
How to Cook Clams
Clams can be steamed, grilled, baked, or added to soups and stews. To steam, place the clams in a pot with a small amount of liquid (water, wine, or broth), cover, and cook over medium heat until they open. Discard any that remain closed.
Raw clams can be served on the half-shell but must be fresh and handled properly for safe consumption. Always refrigerate until ready to serve, and ensure their shells are intact.
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