Clams are high in protein and an excellent source of B vitamins, important for cellular energy production and healthy nervous system. They also contain high amounts of the minerals Calcium, Magnesium, Iron, Zinc and Copper, essential for the red blood cells as well as bone and muscle health and active metabolism. Clam meat can also provide a good amount of selenium which is a key antioxidant.
For best results, we recommend defrosting the clams overnight in your refrigerator or place them in a sealed bag and immerse in cold water for 30 minutes. Do not defrost in the microwave. Do not refreeze after thawing. Once fully defrosted, cut the clam straight through the middle (prime cut) resulting in two identical looking pieces. Then remove any black material from the inside gut cavity. Any yellow or beige material should be left as it provides exceptional flavour. Trim any loose ends and they are ready to be used in sushi and salads or add at the end of a hot application to prevent over-cooking. Best paired with white Bordeaux, Sauvignon Blanc from the Loire or a dry rosé
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