Fresh Shelled Clam Meat For Cooking

Clam meat taken from the shell: plump, creamy-white bodies with the dark, ridged siphon tips still attached, each one glossy and firm rather than watery. The flesh is opaque with a slight translucence at the edges — the way freshly shucked clam meat looks before it goes anywhere near heat.

Because it is already shelled, it goes straight into the pan. Steam it with ginger, scallion and a splash of rice wine; stir-fry it hard and fast with garlic and chilli; or drop it into a seafood soup or a bowl of noodles at the end so it only just turns opaque. Keep the cooking short — clam meat tightens and turns rubbery if it is left on the heat.

• Shelled clam meat with siphon tips
• Plump, firm and creamy white
• No shucking needed
• Steam, stir-fry or add to soup

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.