Premium Razor Clams Orange
Premium Razor Clams Orange
Cold From Our Door To Yours
Cold From Our Door To Yours
Everything leaves sealed in insulated liners with gel packs, so the chill holds from our door to yours. Tracking reaches your inbox as soon as the parcel is on the road.
What You’re Getting
What You’re Getting
Arrives cleaned and portioned as described. Keep it cold until you cook it, rinse shellfish under cold water just before it goes in the pot, and let the fish come up to room temperature for a few minutes so it sears instead of steaming.
If Something’s Not Right
If Something’s Not Right
Seafood should arrive looking the way it left. If a pack turns up damaged or does not seem right, keep it as it came and send us a message — we will sort it out with you.
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🧊 Kept Cold
Insulated packing and gel packs hold the chill the whole way.
🔪 Cut To Order
Trimmed and portioned before packing, so it goes straight to the pan.
🌊 Landed Fresh
Chosen while it is still cold from the water.
🍋 Kitchen Ready
Thaw, rinse, cook. Salt, butter and lemon finish it.
Premium Razor Clams Orange
Premium Razor Clams Orange Roe
Razor clams — sold in Chinese kitchens as sea bamboo clams — have a long, cylindrical shell and meat that is simultaneously firm and tender. The orange roe running along the body is the sweetest part, and the reason this is a restaurant delicacy rather than an everyday clam.
Keep the heat fast: a minute of steaming, or a hard sear in a hot wok with garlic and a splash of rice wine, is all they need. Overcooking turns them rubbery, so pull them the moment the meat firms.
- Plump, tender meat with a burst of sweet orange roe
- Hand-selected for even size and a clean, glossy shell
- Already purged — rinse and cook
- Best flash-steamed, stir-fried with garlic, or in a light broth
