Fresh Clams in Shell

Plump, sweet little bivalves with a clean, briny finish. They arrive purged and ready to cook, opening in minutes to release a wonderfully savoury liquor that is worth keeping every drop of.

Highlights

• Purged and ready to cook
• Sweet, briny flavour with tender meat
• Quick to prepare and hard to get wrong
• Sold as a 2 kg pack

How to Cook

Steam in white wine, garlic and parsley for three to four minutes until the shells open, or add them straight into a broth or pasta pot. Discard any that stay shut.

Storage

Keep refrigerated between 0 and 4 C and cook the same day.