Small but delicious, locally-cultivated, Dorset palourde clams, also known as manila clams and grooved carpet shell clams, offer an authentic taste of the sea with a fresh, salty flavour and a sweetness comparable to scallops and mussels.
We sell clams per 500g, which makes a good-sized portion for one.
Our local palourde clams are cultivated and sustainably harvested in the micro-tidal waters of Poole Harbour. Fishing for clams around the harbour is carried out using a hydraulic pump-scoop dredge operated by small boats – a fishing method completely unique to Poole.
Seasonality: September - April
Nutritional information per 100g:
| Kcal: | 148 kcal |
| Protein: | 26g |
| Fat: | 2g |
| Saturates: | 0g |
| Salt: | 0.03g |
| Carbohydrates: | 5g |
| Sugars: | 0g |
Rich in vitamin B12, vitamin B6, selenium and phosphorous
ALLERGENS: Contains shellfish
Clams should be cooked quickly by steaming them over boiling water for 5-10 minutes, or until the shells start to open. Remember to discard any that are open before cooking, or fail to open once cooked.
Usually, these small clams are added to a dish while still in their shells so the heat of the steam or sauce cooks them. They make a delicious addition to seafood pasta dishes, including the classic Spaghetti alle Vongole, made with white wine, parsley and garlic. They’re also great in sauces and fish soups of course, like New England clam chowder.
But for a simple pleasure just serve picked clams with a knob of melted butter and a dash of salt, or perhaps some mayonnaise and fresh herbs, accompanied by a nutty, brown bread.
Best eaten immediately
Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.
Freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.
Clams
Per Kg: £28.00
