Clams
Clams are fresh, tender, and full of sweet, briny flavour. Ideal for steaming, sautéing, or adding to pasta and seafood dishes, clams offer a versatile and delicious option for any meal.
900g-1kg
Origin: Dorset
Cooking tip: Rinse clams well under cold water and discard any that stay open when gently tapped. Steam them with garlic, white wine, and parsley for 5–7 minutes until they open up. For extra flavour, finish with a squeeze of lemon or a splash of cream. Like mussels, clams are best enjoyed fresh and tender — don’t overcook!
Kum midyesi, mýdia, vongole, palourdes
Clams are fresh, tender, and full of sweet, briny flavour. Ideal for steaming, sautéing, or adding to pasta and seafood dishes, clams offer a versatile and delicious option for any meal.
900g-1kg
Origin: Dorset
Cooking tip: Rinse clams well under cold water and discard any that stay open when gently tapped. Steam them with garlic, white wine, and parsley for 5–7 minutes until they open up. For extra flavour, finish with a squeeze of lemon or a splash of cream. Like mussels, clams are best enjoyed fresh and tender — don’t overcook!
Kum midyesi, mýdia, vongole, palourdes
Clams are fresh, tender, and full of sweet, briny flavour. Ideal for steaming, sautéing, or adding to pasta and seafood dishes, clams offer a versatile and delicious option for any meal.
900g-1kg
Origin: Dorset
Cooking tip: Rinse clams well under cold water and discard any that stay open when gently tapped. Steam them with garlic, white wine, and parsley for 5–7 minutes until they open up. For extra flavour, finish with a squeeze of lemon or a splash of cream. Like mussels, clams are best enjoyed fresh and tender — don’t overcook!
Kum midyesi, mýdia, vongole, palourdes