Clams Littleneck Cooked Whole in Shell 1kg Pack/Fresh
From Southern Rainbow, New Zealand Littleneck Clams, sometimes traditionally known as the New Zealand Cockle, Tuaki or Tuangi, have been a New Zealand export staple for over twenty years.
Littleneck Clams have the are naturally sweet, and have the naturally salty, fresh flavour of the sea. The naturally small size of the clams from New Zealand make them excellent for using in pasta dishes.
Medium grade: Approximately 30 clams per kg.
These Littleneck clams are fully cooked and vacuum packed in their shells.
Check out the Southern Rainbow Story:-
Usage: These cooked Clams can be eaten cold straight from the pack, or heated, as per your preference.
Microwave - place contents of the pack (including juice) in a microwaveable bowl and cover. Heat until desired temperature is achieved.
Stove top - bring 1 cup of water to boil, empty contents of pack into the pot and heat through briefly.
Availability: Available year round while stocks last.
Shelf life: Keep refrigerated below 4°C until immediately before use. Do not freeze. Once bag is opened clams may be kept 2-3 days under refrigeration. If bag seal is broken, do not use. Discard or return.
The Southern Rainbow Story
Our selection of export products all come from the pristine waters of the Pacific Ocean and are available all year round subject to weather. We are committed to harvesting our shellfish in a sustainable way and reducing any environmental impact our operations may cause.
Our Commitment to harvesting shellfish in a sustainable way. A commitment to sustainably harvesting shellfish and reducing any environmental impact is part of the central ethos of Southern Rainbow and its parent company Southern Clams.
For this reason, we develop and continue to use the manual body dredge system, rather than switching to a less labour-intensive machine dredging system. The body dredge system has the harvester pull what looks like the metal lattice of a supermarket trolley through the upper-levels of the substrate, harvesting clams which are big enough to take, while letting the juveniles pass through the bars of the dredge. Other clam harvesting systems in New Zealand involve using a machine dredge to suck up the substrate, separating the clams and ejecting the substrate out the side. We believe our method is the best at minimising our disturbance to the marine environment.
Managing the large stock of clams has been at the forefront of our thinking as the company has grown as a shellfish supplier in NZ and overseas. The company has developed a systematic rotational harvest method, to ensure the long-term sustainability of the clam stock. To achieve this, we continue to research and refine our harvest planning system, making use of GPS location data of each day’s harvest area, combined with the proportion of each size-grade of clams and the overall harvest weight. As well as this, we work in collaboration with higher education facilities, both domestically and internationally, to continue research into all facets of the business.
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