Thin-Shell Coquina Clams
Thin-Shell Coquina Clams
Harvested the same day along the Fujian coast, these paper-thin bivalves are thumb-sized and thoroughly purged of sand. The meat is plump, sweet and tender, with a clean briny snap.
Why You'll Love It
- Same-day harvest with shells still closed
- Sand-free from careful purging
- Sweet, tender meat that cooks in seconds
- A natural source of protein, iron and zinc
How to Cook
Stir-fry over very high heat with scallion, ginger and garlic for about twenty seconds, just until the shells open. They are equally good with a garlic sauce, served chilled as a salad, or simmered briefly in a clear soup.
Storage
Keep refrigerated at 0-4°C and cook within two days, covered with a damp towel. Discard any shells that are broken or that stay open when tapped before cooking.
Details
This product is crafted with quality materials to ensure durability and performance. Designed with your convenience in mind, it seamlessly fits into your everyday life.
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