Frozen Boiled Clam

Our frozen clams are sourced from ecologically protected estuaries and bays where water quality is strictly monitored, reflecting our dedication to both marine sustainability and premium quality. Harvesting occurs during early morning low tides, when clams are most active and their adductor muscles firmest; we employ hand-raking or low-impact dredging to minimize seabed disturbance, ensuring long-term stock viability. Within 90 minutes of landing, the catch is rushed in refrigerated trucks to our processing plant, preserving the natural sweetness and briny freshness that define superior shellfish.

At the facility, a comprehensive multi-stage cleaning and sorting cascade begins. High-pressure spray washing dislodges external mud and attached organisms, while vibrating mesh screens sort by size and discard empty shells, pebbles, and organic debris. A saline flotation tank separates viable, dense clams from damaged or dead specimens, and an optical color-sorting system identifies cracked or discoloured shells, followed by a final manual inspection by trained sorters. This rigorous regimen eliminates 99.9% of grit and foreign matter, saving commercial users hours of preparatory labour. Time is critical: our entire processing cycle, from harvest to freezing, is completed within two hours, minimizing enzymatic breakdown and locking in the clams' natural umami.

For freezing, we employ a spiral blast freezer with circulating air at –40°C, which reduces the core temperature of each clam to –18°C in approximately 10 minutes. This rapid crystallization produces microscopic ice crystals, preventing cell-wall rupture and preserving a firm, springy texture that remains satisfyingly chewy after thawing. The natural liquor and essential oils are encapsulated within the meat, so when cooked-whether sautéed, steamed, or simmered-the clams release a concentrated oceanic broth that elevates pastas, paellas, chowders, and seafood stews. Their uniform size ensures consistent cooking times and an opening rate exceeding 98%, minimizing kitchen waste and guest complaints. Stored continuously at –18°C, these clams maintain peak quality for up to 24 months, giving importers and large-scale users flexible inventory control.