Thin-Shell Coquina Clams, Sand-Free

Harvested the same day from the Fujian coast, these thumbnail-sized bivalves have shells as thin as paper and flesh as soft as butter. They are purged thoroughly, so there is no grit, and they open in seconds over high heat.

Key features

• Same-day harvest for peak freshness
• Paper-thin shells with plump, sweet meat
• Purged clean and free of sand
• Naturally rich in protein, iron and zinc
• Ready in about twenty seconds in a hot wok

Cooking notes

Toss with scallion and ginger over the fiercest heat, stir-fry with garlic, dress cold for a refreshing salad, or simmer into a deeply savoury soup. Excellent alongside cold beer or a warm cup of rice wine.

Storage

Keep live shellfish refrigerated at 0-4°C, covered with a damp towel, and cook within two days. Discard any that are already open before cooking.