Clams are most commonly steamed, or boiled for a few minutes until all of the shells open up.
If there are a couple that do not open after cooking, again discard of these.
1kg of small Dorset Clams, handpicked from Poole Harbour.
Live Clams are not suitable for freezing, but can be frozen after cooking and kept in your freezer for up to 3 months.
Nutritional information per 100g
Allergen information : Contains shellfish
Out of stock