Clams live - 1kg

Clams live - 1kgFresh, Flavourful Pallourde Clams Discover the delectable taste of our Pallourde clams. These versatile bivalves bring sweet, juicy meat to your cooking. Theyre a true seafood treat for weeknight meals and special occasions. Take the chance to view our other shellfish. Sourced from the pristine waters of the south coast, our harvest comes from sandy beaches and shallow waters. Each clam is carefully depurated to help ensure its free from harmful

Fresh, Flavourful Pallourde Clams

Discover the delectable taste of our Pallourde clams. These versatile bivalves bring sweet, juicy meat to your cooking.

They’re a true seafood treat for weeknight meals and special occasions. Take the chance to view our other shellfish.

Sourced from the pristine waters of the south coast, our harvest comes from sandy beaches and shallow waters.

Each clam is carefully depurated to help ensure it’s free from harmful bacteria and full of flavour.

Enjoy them in a classic spaghetti vongole. Or make a hearty clam chowder with a rich, comforting finish.

For an easy option, steam in white wine with parsley and garlic. Serve with crusty bread to catch the juices.

Packed with essential vitamins and minerals, Pallourde (also known as Manila) clams are a nutritious addition to your diet.

They’re available year-round, with peak abundance during the winter months.

Supplied as “Clams live - 1kg”, they’re ideal for sharing. They also suit smaller plates alongside other seafood.

Cook until the shells open. Discard any that remain closed after cooking.

They pair well with lemon, chilli, and a little butter. Add a splash of stock if needed.

Try serving over rice, in a broth, or with roasted vegetables. Keep flavours bright and simple.

For best results, cook and serve straight away. Avoid overcooking to keep the meat tender.

Order your fresh Pallourde today and experience the taste of the sea!

All molluscs are depurated to ensure they are full of flavour and safe to eat.

Depuration is the process where, over a given period of time (normally 42 hours), shellfish are contained in salt water tanks.

During this time, the water is pumped over ultraviolet light to reduce any bacteria that may be present within the animal to the lowest levels possible.

This process is monitored by Environmental Health Officers and DEFRA.