Large Striped Venus Clams

Harvested 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.

What you get

• Extra-large size, each shell bigger than a standard egg
• Fine natural striping across the shell
• Plump meat with a crisp bite and little grit
• Bright, sweet sea flavour with no aftertaste
• Cold-chain packed from landing through to dispatch

How to cook them

Soak 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.

Storage

Refrigerate 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.