Order by noon - get it tomorrow
- Order number: 800567
The full name is the... wait-for-it Warty Venus Clam (it's very knobbly). But that name is just too offputting for most consumers. So we dropped the warty. But make no mistake - this is a pretty good clam. In France (where ours come from), it's known as the praire and generally considered to be on a par with the palourde. Often eaten raw, with just a squeeze of lemon juice. Has decent-sized contents and well worth stuffing and grilling.
PLEASE NOTE: Live clams open when you cook them. This is because the heat relaxes the muscle, pushing the clam open. These clams were alive and kicking when they were frozen, but as they are now dead, some probably won't open, because the muscle won't register the heat. You can pry them open with a blunt knife. The ones that don't open are safe to eat.
Stir Fried Clams - Cantonese-style with Garlic and Fermented Black Soybeans
Chinese Cooking Demystified