Austrovenus stutchburyi
Live NZ Littleneck Clams
New Zealand Littleneck Clams have been exported to a dozen countries for over thirty years. These carefully managed wild livestock are harvested by hand raking in the clear unpolluted waters of the Pacific Ocean on the Otago coast.
Availability
The clams are harvested to order and will remain fresh for 12 days chilled at 2 degrees to 4 degrees centigrade and are available all year round subject to weather.
Size range
16-75 clams per kilo
7-34 clams per pound
Flesh to shell ratio by weight
32% flesh, 68% shell
Product form
Live chilled in shell
Packaging
Live clams can be packed to customer requirements:
1kg – 5kg Net Bags up to 20kg carton
2lb – 10lb Net Bags, up to 40lb carton
Bulk Pack (choose the size grade)
Grading
Count per size:
Pasta 50 – 75/kg (23 – 34/lb)
Small 40 – 50/kg (18 – 23/lb)
Small Medium 32 – 40/kg (14 – 18/lb)
Medium 28 – 32/kg (12 – 14/lb)
Large up to 28/kg (up to 12/lb)
Storage
Kept in a well-drained container, clams will remain fresh 12 days from harvest if kept chilled in a high humidity container at 2-4 degrees centigrade (36-39 degrees fahrenheit). They should not be held in fresh water or in contact with ice.
Preparing
Clams are sold live and need to be prepared with care. To prepare clams before cooking they need to be cleaned for there’s nothing worse than biting into sand while eating your dish. Give the clams a through scrub under running water, to remove any external sand. Discard any shellfish which gape and do not respond when tapped.
Traditionally, it has been recommended that clams are purged of sand. The idea is to filter the sand out by soaking them in seawater. However, this needs to be done for at least a tidal cycle, with water that is being oxygenated. Again, discard any shellfish which gape and do not respond when tapped.
Nutrition
Each 100 grams of edible raw flesh contains 46 calories, 30mg cholesterol, 7.6g protein, 5mg iron, 0.9g fat, 716mg sodium, 0.1g Omega 3, and 51mg calcium.
USFDA and EU COMPLIANT
