High in demand, Bamboo Clams have a light texture almost as silky as scallops, and more delicate and light than cockles, with a natural sweet flavour. A juicy shellfish that’s easy and quick to prepare, the preferred way of cooking is to pan-fry or steam them very quickly, you want to keep them tender and juicy.
Origin: Scotland (Medium and Large sized clams)
Fresh Tips: It is important to thoroughly clean off all the sand. Rinse off all the sand from your clams. After placing your clams in a colander or in the sink, pour boiling water over them long enough to cause shells to “pop” open (5-10 seconds) Do not soak in boiling water as meat will become tough. IMMEDIATELY place clams in cold water and remove meat from shell.