Live Asari あさり貝 / Little Neck Clams (Pkt, 500g)
$42.00 Incl GST
PREORDER – Our shipments from Japan typically arrive on Tuesdays and Fridays. Please place your orders in advance to ensure availability and avoid disappointment. Cut off is 2 days prior, 12pm. Do refer to our air flown cargo schedule to make the cut off times to avoid any disappointment.
- Scientific name: Venerupis philippinarum
- Other names: Manila Clams
- Size: Approx. 500g packet
- Flavour profile: Sweet, briny, and full of ocean flavour with a tender, succulent texture
- Availability: All year round
- Preparation methods: Best enjoyed steamed, in miso soup, pasta, or sake-steamed dishes
- Storage: Keep refrigerated and consume as soon as possible. Purge in salted water before cooking.
- Description
- Storage
- Preparation
Description
Asari Clams are prized for their natural sweetness and subtle brininess. Harvested with care and air flown live, these clams are plump and juicy, with a tender bite. They are part of the Bivalve Mollusk family (which includes Oysters, Clams, Scallops, Mussels and more), and the shells should close tightly when tapped — a sign of freshness and vitality. These are perfect for steaming, miso soup, pasta, or sake-based broths, they release a rich, ocean-infused flavour that elevates any dish.
Note:
- As these are wild-caught, actual size and weight may vary. Minimum weights are guaranteed, but we are not able to provide you with the exact number of pieces per packet. Images are for visual purposes only, and may or may not be representative of the actual size, weight or colour of the produce.
- In the event of unforeseen circumstances such as bad weather and natural disasters where catch rates are affected, we would procure produce of similar quality – where possible. In the event that good quality alternatives are not available, we will contact you to postpone the order.
- Place in the chiller with a wet (paper) towel over it
- Optimal storage temperature: 6 to 8 degrees
- Prepare a bowl of room temperature water with 3% salinity (I.e. 30g of salt for every litre of water).
- Soak clams for 2 to 3h to allow them to expel or spit any sand. This is a crucial step if you don’t want to be crunching on sand with every bite.
- Rub shells together to wash and rinse before using. Good for soups, steamed, stir fried or braised, and pastas.
But with good ingredients, you really don’t have to do too much to allow that natural sweetness to shine!
