AA Frozen Blood Clam

      AA Frozen Blood Clam represents the optimal balance between premium quality and commercial practicality. While AAA grade is reserved for specimens that meet the highest standards of visual perfection, the AA grade is selected for excellent overall quality with only minor natural variations that do not affect eating quality. Shells are fully intact, with good uniformity in size and colour – the type of natural variation that occurs in any wild-harvested or pond-raised batch. Slight differences in shell thickness or very light surface marks are accepted, because they do not compromise the plumpness, tenderness, or the distinctive haemoglobin-rich crimson liquor that defines this species.

    Scientifically known as Tegillarca granosa, the blood clam has been cultivated in China's coastal provinces – Zhejiang, Jiangsu, Shandong, Guangdong, and Liaoning – for centuries. The species is named for the vivid red fluid in its soft tissues, a rare trait among bivalves that gives the meat its characteristic ruby colour. The AA grade is the choice of professional buyers who need consistent quality for high-volume applications: restaurants that serve blanched blood clams as a signature starter, seafood wholesalers supplying Asian grocers and wet markets, and catering operations that prepare shellfish platters for banquets and events. For these buyers, the minor cosmetic variations in the AA grade are irrelevant – what matters is the firm texture, the clean briny flavour, and the reliable performance in the kitchen.

Our AA blood clams are harvested from clean, well-managed coastal mudflats and estuaries, then rapidly frozen shortly after collection. The whole round format keeps the shell intact, protecting the meat and its precious haemoglobin-rich juices during frozen storage – ensuring that when thawed, each clam retains the same plumpness, briny sweetness, and vibrant colour as when it was first harvested.