Harvested from the surf zone at 3–5 metres, the Diamond Shell carries a beige shell around rich, deep-coloured meat and a white tongue, with a 28–35% meat-to-shell ratio.
Served cooked, it opens with a sweet, fresh sea spray aroma and a clean "wild ocean" flavour.
On the plate: a fresh, fragrant scent of seaweed, with a rich, buttery flavour and a discreet nutty aftertaste.
From the live tank to the export carton, packed for kitchens, retail and long-haul export. The only species in the range offered blanched.
Live clams, straight from our depuration tanks, delivered kitchen-ready for the pan, the pot and the grill.
Live Product
Wild-caught, sustainably sourced premium NZ MAP-Live Diamond Shell Clams with a 6-day shelf life. Available in 1kg retail-ready packaging.
6-Day Shelf Life
Wild-caught, sustainably sourced premium NZ Blanched Diamond Shell Clams: premium chilled, ready-to-eat cooked clams with a 1-year refrigerated shelf life. Simply keep refrigerated and serve. Available in 500g and 1kg retail-ready packs.
1-Year Refrigerated
Wild-caught, sustainably sourced premium NZ IQF Frozen Diamond Shell Clams. 1kg retail-ready packs with a 2-year shelf life.
2-Year Shelf LifeHerbed Diamond Shell clams dressed on the half shell and taken to the plate. Press play and watch the species do the talking.
Grades, sizes, formats and shelf life: everything a buyer needs at a glance.
| Latin Name | Crassula aequilatera |
|---|---|
| Harvest Depth | Surf zone, 3–5 m |
| Shell & Meat | Beige shell; rich, deep-coloured meat, white tongue |
| Meat-to-Shell Ratio | 28–35% |
| Grades | Standard ~25–35 pcs/kg · Petite ~75–80 pcs/kg |
| Size Range | <45 to 45+ mm |
| Formats & Shelf Life | Loose-Live · MAP-Live (1kg retail-ready, 6-day shelf life) · Blanched (chilled, ready-to-eat cooked, 500g & 1kg, 1-year refrigerated) · Frozen IQF (1kg, 2-year shelf life) |
Spec sheet PDF in production, available on request.
Cooked, it delivers a sweet, fresh sea spray aroma and a clean "wild ocean" flavour, carried on a fresh, fragrant scent of seaweed with a rich, buttery finish and a discreet nutty aftertaste, equally at home on a platter or in dressings and sauces.
See Diamond Shell Recipes
Chef Jason Roberts cooks Cloudy Bay Diamond Clams with crispy chilli, peanuts and honey. Heat, crunch and sweetness against the clean brine of the Diamond Shell, from the mortar to the pass.
Blanched, plated, packed and frozen. Click any image to enlarge.
Supplying restaurants, distributors and export partners across Australia, New Zealand, the UAE, the USA and Asia-Pacific. Tell us who you are and we'll take it from there.
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