Treat your taste buds to a coastal escape with our Frozen White Clams — whole, washed, and ready to cook (500 g). Harvested from pristine, responsibly managed waters, each shell is brimming with sweet, ocean‑fresh meat that stays tender no matter how you prepare it. We pre‑purge and triple‑rinse every batch, so you skip the gritty work and head straight to the fun part: cooking.
White clams are the ultimate culinary chameleons. Slide them into a classic French beurre‑blanc, toss them through Italian linguine alle vongole, or steam them Southeast‑Asian style with lemongrass, chilli, and lime. Feeling indulgent? Melt butter, sauté crushed garlic, splash in a dry white wine, and let these beauties bathe until the shells just pop. Finish with parsley, pile high with crusty bread, and you’ve got a restaurant‑worthy plate in under ten minutes.
Because they’re frozen within hours of harvest, our clams lock in peak freshness without preservatives. At 500 g per pack (about two generous servings), they’re perfect for quick weeknight dinners or an elevated weekend feast. Low in fat, high in protein, and naturally rich in minerals, they add clean, ocean‑bright flavour to any dish.
How to Cook Whole White Clams
Thaw the pack overnight in the fridge, or cook straight from frozen by adding a couple of extra minutes. Heat oil or butter in a wide pan, add aromatics, then the clams and a splash of liquid such as wine, stock or water. Cover and cook over medium-high heat for four to six minutes, shaking the pan now and then, until the shells open. Discard any that stay closed. Spoon the briny cooking juices over the clams — it is the best part of the dish.
Storage
Keep frozen at -18°C and use within the best-before date. Once thawed, cook within 24 hours and do not refreeze. All seafood imported into Singapore is regulated by the Singapore Food Agency, and every pack is kept frozen through to your door. Looking for more ideas? Browse our full seafood range for prawns, scallops and fish to pair with your clams.
Bring home a bag, unleash your creativity, and bon appétit!
