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Washington

Savory Clams (Blue Shell) - 2 lb

$11.95
These light blue clams with brick red around the opening are mild and sweet. Savory Clams can have a larger proportion of meat than many other hard shell clams, which makes them the perfect addition to a summer pasta! 

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Origin: British Columbia

Method of Capture: Harvested

Wild or farmed: Farmed

Ocean Wise Recommended

These light blue clams with brick red around the opening are mild and sweet. Savory Clams can have a larger proportion of meat than many other hard shell clams
These Savory Clams have a good proportion of meat so they are a great choice for pasta sauces and chowders, but they also do very well served whole in their strikingly colored shells - so steamed in wine (or beer!), added to a Cioppino or fish stew, or broiled on the half shell.
These clams should be kept alive by storing them in the refrigerator with room to breathe. Place in a colander under a shallow dish in the fridge under a damp towel for up to two days. The ideal temperature for them is around 33 degrees.

Clams ingest some quantities of sand in their environment and need to be purged before cooking and eating.

  • Place them in a container of clean seawater or salt solution (1/3 cup salt to 1 gallon water) with about a cup of cornmeal. Freshwater should not be used.
  • Let them soak in the bath for several hours, and they will expel the sand and siphon the cornmeal.
  • Discard any clams whose open shells will not close when touched. Also discard any of the siphon clams that do not constrict their necks when touched. This is an indication that the clams are dead and no longer edible.

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