IQF Frozen Blood Clam

    The IQF Frozen Blood Clam is presented in its complete, natural state with shell intact, but with one critical difference from block‑frozen product: each clam is frozen individually using Individual Quick Freezing (IQF) technology. This means the clams remain loose and free‑flowing – never fused into a solid block. You can take exactly the number you need for a dish, a batch, or an order, and return the rest to the freezer without thawing the entire package. No block breaking, no waste, no compromise.

Scientifically known as Tegillarca granosa, the blood clam is a bivalve mollusc widely cultivated across the coastal regions of China – particularly in Zhejiang, Fujian, Guangdong, and Shandong – as well as in Southeast Asia, where it is a major seafood staple in Malaysia, Thailand, and beyond. The species is named for the vivid red, haemoglobin‑rich fluid found in its soft tissues – a rare trait among bivalves that gives the flesh its characteristic ruby colour and its common name.

    The IQF process locks in the clam's natural moisture, delicate texture, and nutritional value at the moment of freezing. The rapid formation of fine, uniform ice crystals preserves the cellular structure, preventing the moisture loss and texture degradation that can occur with slower freezing methods. 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.