Delicious White Clams at unbeatable prices! Bringing you our white clams which are used in restaurants for their spagetti vongole and clam chowders which you can do yourself if you have the ingredients that restaurants have. Hassle-free has these quality clams have been cleaned, there is no need to scrub the dirt of the shells. These clams are NOT the 'LALA' you find in the market.

Clams are surprisingly high in iron. So high, in fact, that t-bone steaks and beef liver don't compare. A three-ounce serving of cooked clams, or about nine small clams, has about 24 milligrams of iron. The minerals in clams doesn't stop with iron. Clams are a good source of phosphorus, potassium, zinc, copper, manganese and selenium, as well.
Clams qualify as a lean protein at more than 20 grams of protein and less than two grams of fat in a three-ounce serving. Clams have  roughly the same protein and fat content as chicken. There are major differences, however, in the nutrient profile of clams and chicken. Clams contain significantly more of most vitamins and minerals than chicken. It makes nutritional sense to choose clam chowder over cream of chicken soup!


**The beauty of frozen food is that it can be kept for 1-2 months in the freezer to retain nutrients and freshness, just defrost the serving you require. Buying in per kg also gives you savings compared to purchasing in smaller quantities you may also split it separately among relatives/friends while ensuring you get the best price available.


Cooking Method:

1) Miso Clams:

Ingredients (serves 4):
2 tbsp cooking oil
3 cloves garlic, peeled and chopped
1 1/2 tbsp brown miso
1/2 tsp sugar
1kg clams
1/4 cup mirin
2 red chillies, sliced

Method:
1. Heat the oil in a wok until it shimmers. Add the garlic and miso and fry briskly till golden.
2. Add the sugar and fry for another 30 seconds. Remove and set aside.
3. Heat the wok until smoking hot. Add the clams and mirin. Cover the wok and cook for 5 minutes. Add the miso mixture and mix well.
4. Add the chillies and mix well. Serve hot with steamed rice.


2) Spaghetti Vongole:

Ingredients (serves 4):
1 pack spaghetti
3 tbsp extra virgin olive oil
5 garlic cloves, peeled and finely chopped
1kgclams
1/2 cup white wine
A handful of Italian parsley, chopped
2 red chillies, sliced
1 tsp salt

Method:
1. Cook the spaghetti in lightly salted water until al dente. Drain and set aside.
2. In a deep pot, heat the oil over medium flame for 1 minute. Add the garlic and stir-fry for another minute.
3. Add the clams and wine, and cover the pot. Cook over medium flame for 5 minutes. Uncover and cook for another 2 minutes.
4. Add the spaghetti, parsley, chillies and salt to taste, and cook for 1 minute. Serve immediately.