{"product_id":"large-striped-venus-clams","title":"Large Striped Venus Clams","description":"\u003cp\u003eHarvested live from the Dandong coast, these grow far past the usual size for this kind of shell — genuinely large, with finely striped shells and a full, dense body of meat inside. The flavour is sweet and clean, and the texture is crisp and bouncy rather than chewy.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat you get\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eExtra-large size, each shell bigger than a standard egg\u003c\/li\u003e\n\u003cli\u003eFine natural striping across the shell\u003c\/li\u003e\n\u003cli\u003ePlump meat with a crisp bite and little grit\u003c\/li\u003e\n\u003cli\u003eBright, sweet sea flavour with no aftertaste\u003c\/li\u003e\n\u003cli\u003eCold-chain packed from landing through to dispatch\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow to cook them\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSoak in salted water for a few hours so they release any internal sand, then rinse the shells. Steam until every shell has opened, or heat oil with ginger and garlic and stir-fry until they pop. Drop them into a hot pot or a seafood stew at the very end of cooking. Discard any that stay shut, and pull them off the heat early — overcooking turns the meat rubbery.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRefrigerate in an open container under a damp cloth. Do not submerge them in fresh water or seal them in an airtight bag, and cook them as soon as you can.\u003c\/p\u003e","brand":"TONY LYONS","offers":[{"title":"2 kg","offer_id":67729043357848,"sku":"LARGESTRIPEDVENUSCLAMS-2KG","price":32.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0851\/9424\/4248\/files\/large-striped-venus-clams-1.jpg?v=1792122840","url":"https:\/\/tolybyte.shop\/products\/large-striped-venus-clams","provider":"TONY LYONS","version":"1.0","type":"link"}