Long, firm strips of clam meat with a clean sea sweetness and a snap that survives a quick turn in a hot pan. Already out of the shell, so nothing is lost to shucking at home.

What It Is

The edible foot and mantle of the razor clam (Sinonovacula constricta), sold as shelled meat rather than whole. Each piece is a neat, thick strip, pale cream to light amber, roughly 5 to 8 cm long. No sand sac, no shell fragments.

Where It Comes From

Raked by hand from clean tidal flats along the East China coast, then shucked and frozen on shore the same day, so the meat never sits warm between the tide and the freezer.

Specifications

• Form: Shelled meat, cleaned and trimmed
• Net weight: 2 kg per box
• Piece size: 5–8 cm lengths
• Packaging: Individually quick frozen, then boxed

State

Raw and frozen at −18 °C or colder. Pieces stay loose in the box, so you can take out a handful and return the rest to the freezer.

Storage & Shelf Life

• Frozen: up to 9 months at −18 °C
• Thawed: 0–4 °C, cook within 24 hours
• Thawing: overnight in the refrigerator
• Do not refreeze once fully thawed

Shelf Life & Delivery

Best before date printed on the box, counted from the production date. Boxed with gel ice and an insulated liner, shipped on a cold chain. Move it straight to the freezer on arrival.

How to Cook

• Blanch for 30 seconds, chill, then dress with soy, garlic and scallion for a cold plate
• Blanch first, then stir-fry hard with chilli and greens so the meat stays springy
• Drop into simmering hot pot broth for the last minute only
• Fold through noodles or a light braise at the very end of cooking

Allergens

Contains shellfish (molluscs). Packed in a facility that also handles fish and crustaceans. Sold as food only, with no health or medical claims.