Clams in Half Shell




Cooked Vietnamese farmed clams in the half shell.

These are perfect for a paella but why not be adventurous and try a fish stew using the clams, prawns and white fish like a Portuguese Cataplana without using a hermetically sealed pan.

For simple steamed Clams, serve a white Bordeaux, Sauvignon Blanc from the Loire or a dry rosé. For Clams in cream sauce, try a mid-range white Burgundy from France or a medium-oaked California Chardonnay. Clams in tomato sauce require an acidic Sauvignon Blanc from New Zealand or Muscadet from the Loire in France.

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Cooked Vietnamese clams in the half shell – perfect for a paella.

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