Whole Round Frozen Blood Clam

Whole Round Frozen Blood Clam – presented in its complete, natural state, with shell intact, sealing inside the succulent meat and the distinctive crimson liquid that gives this shellfish its name. Scientifically known as Tegillarca granosa, the blood clam is a bivalve mollusc native to the coastal mudflats and estuaries of East and Southeast Asia, where it has been harvested for centuries. Its common name comes from the vivid red, haemoglobin‑rich fluid found in its soft tissues – a rare characteristic among shellfish that gives the flesh a deep, ruby‑red colour and a unique, slightly metallic brininess that distinguishes it from ordinary clams. The shell is thick, oval, and deeply ribbed, with a rough, greyish‑white exterior that protects the plump, tender meat inside. When properly handled and rapidly frozen, the blood clam retains its natural moisture, vibrant colour, and the delicate, almost buttery texture that makes it a prized ingredient in Asian seafood cuisines. Unlike many other bivalves, the blood clam's flavour is bold and savoury, with a clean, mineral‑rich finish that pairs exceptionally well with ginger, vinegar, soy, and chilli – the building blocks of countless traditional dishes across China, Korea, Japan, and Southeast Asia.

The blood clam is not only prized for its flavour but also for its exceptional nutritional profile. Its haemoglobin‑rich tissue is a concentrated source of high‑quality protein, essential amino acids, and a range of vital minerals including iron, calcium, magnesium, zinc, and selenium. The meat is also rich in vitamin B12, which supports nerve function and red blood cell production. In traditional Chinese medicine, blood clams are considered a warming food, valued for their ability to nourish the blood, support digestion, and boost overall vitality – a reputation that has made them a popular ingredient in restorative soups and congees. In the kitchen, the whole round frozen format offers remarkable versatility. For a classic Cantonese preparation, the clams are quickly blanched in boiling water for just 8‑10 seconds until the shells begin to open, then served with a dipping sauce of ginger, vinegar, and soy – the brief heating preserves the tender, almost raw texture and the distinctive crimson liquor that connoisseurs prize. They can also be lightly steamed, added to seafood stews, or incorporated into hotpot broth, where their briny sweetness infuses the liquid. In sushi and sashimi presentations, the deep red colour provides a striking visual contrast, and the firm yet tender bite offers a satisfying texture that stands up to other premium seafood.