[Pre-order] Live Asari / Little Neck Clams (Pkt, 500g)
$38.00 Incl GST
Pre-order – This is a pre-order product, and we DO NOT have ready stock. Our cargo is air flown from Japan twice a week, typically on Tuesday and Friday. 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
- Colour: Brown / Grey hues
- Description
- Storage
- Preparation
Description
Asari Clams are part of the Bivalve Mollusk family (which includes Oysters, Clams, Scallops, Mussels and more). These ones originate from Japan, more often than not – Hokkaido. Because of the optimal waters in the region, these Asari Clams sure do pack a punch – plump, sweet yet briny, and tasty for sure! This is suitable for a whole range of cooking methods – think Vongole, Seafood Miso Soup, or even a shellfish Acqua Pazza!
Pre-order – This is a pre-order product, and we DO NOT have ready stock. Our cargo is air flown from Japan twice a week, typically on Tuesday and Friday. 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.
Note:
- Weights provided are estimates and are dependent on the measurements of each catch – which see some pieces being smaller than others. We ensure that the minimum weights stated are met. Should you receive a larger piece, consider it your lucky day. Prices stated will be honoured.
- Images are for visual purposes only, and may or may not be representative of the actual size, weight or colour of the produce.
- On occasions that due to unforeseen circumstances like natural disasters, poor catch rates due to bad weather, we would procure clams 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!
