Land Frozen Blood Clam

      The Land Frozen Blood Clam is delivered fresh from carefully managed coastal mudflats and estuaries to our shore‑based facility, where each batch is thoroughly inspected, graded, and rapidly frozen under controlled conditions. This land‑based approach offers a distinct advantage over at‑sea or onboard freezing: it allows for rigorous quality checks, precise sorting by size, and optional pre‑freezing preparation – such as gentle cleaning to remove surface mud – before the clams enter the cold chain. Every lot is examined for shell integrity, freshness indicators, and overall condition, ensuring that only product meeting our quality standards proceeds to the freezer.

Scientifically known as Tegillarca granosa, the blood clam is a bivalve mollusc widely cultivated and harvested across the coastal regions of China, particularly in Zhejiang, Jiangsu, Shandong, Guangdong, and Liaoning provinces. It is named for the vivid red, haemoglobin‑rich fluid found in its soft tissues – a rare trait among shellfish that gives the flesh its characteristic ruby colour and sets it apart from ordinary clams. The shell is thick, oval, and deeply ribbed, with 17 to 20 strong radial ribs bearing conspicuous nodules, protecting a plump, tender meat that carries a clean, briny flavour with a distinct savoury richness.

    The land‑freezing process preserves these natural qualities with exceptional precision. Rapid chilling stabilises the delicate flesh and the precious haemoglobin‑rich juices, preventing the formation of large ice crystals that can damage cell structure and cause moisture loss. The whole round format keeps the shell intact, protecting the meat during frozen storage and ensuring that when thawed, the clam retains the same plumpness, briny sweetness, and vibrant colour as when it was first harvested.

    The blood clam is prized not only for its distinctive flavour but also for its exceptional nutritional profile. Its haemoglobin‑rich tissue is a concentrated source of high‑quality protein – containing approximately 21.75% protein – along with a remarkable range of essential minerals, including calcium, magnesium, iron, zinc, and selenium. The meat is also rich in vitamin B12, which supports nerve function and red blood cell production. Notably, frozen blood clams contain exceptionally high levels of heme iron, the most bioavailable form of iron, with over 60% more than beef liver and 600% more than Manila clams and Pacific oysters. The meat also contains glutamic acid, alanine, taurine, and unsaturated fatty acids, contributing to both its savoury umami taste and its nutritional density.

    In traditional Chinese medicine, blood clams have been valued for centuries for their nourishing properties. Historical texts including Tang Dynasty physician Meng Shen's Shiliao Bencao (Dietetic Materia Medica) record that clams "moisten the five viscera, treat thirst, and loosen the joints," while the Sisheng Bencao notes they "warm the middle, aid digestion, and invigorate yang". The Linhai Yiwu Zhi (Records of Strange Things from the Coast) documents their "beneficial effect on blood colour". Modern interpretations recognise blood clams as a warming food that supports blood health, digestion, and overall vitality.