Harvested from the deeper surf zone at 4–8 metres, the Storm Shell carries an imposing angular white shell with pale straw bands, a long pearl-white tongue and a deep ochre body, with a meat-to-shell ratio above 30%.
The tongue: a deep, rich aroma of fresh cream and a sweet, clean flavour of the sea.
The body: a deep, robust sea kelp aroma and an intense shellfish flavour, reminiscent of sea urchin and crayfish.
From the live tank to the export carton, packed for kitchens, retail and long-haul export.
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 Storm Shell Clams with a 6-day shelf life. Available in 1kg retail-ready packaging.
6-Day Shelf Life
Wild-caught, sustainably sourced premium NZ IQF Frozen Storm Shell Clams. 1kg retail-ready packs with a 2-year shelf life.
2-Year Shelf LifeNew retail-ready packaging available soon!
Ideal for use in single serves on the half shell or alone as meat and tongue.
The tongue's fresh-cream aroma and clean sweetness make it a natural for the raw bar, while the body's intense shellfish flavour, reminiscent of sea urchin and crayfish, stands up to robust cooked preparations.
See Storm Shell Recipes
Three chefs, three very different takes on the Storm Shell: a classic steam and sauté, raw, omakase style, and cooked over fire.
Chef Steven Hodges steams Cloudy Bay Storm Clams and sautés them in garlic, parsley and butter, a simple, classic treatment that lets the Storm Shell’s sweet, substantial meat speak for itself.
Premium NZ Storm Shell clam sushi, omakase style, with Chef Toshi at Sushi Oe, Sydney Fish Market. The tongue served raw, where its fresh-cream aroma and clean sweetness do the talking.
Watch Luke Nguyen cook Cloudy Bay Storm Shell clams on Instagram (SBS Food)
Luke Nguyen picks up Cloudy Bay Storm Shell clams at Sydney Fish Market and takes them to Lua Sydney, where they are cooked over fire with a touch of French technique. Video by SBS Food.
Grades, sizes, formats and shelf life: everything a buyer needs at a glance.
| Latin Name | Spisula murchisoni |
|---|---|
| Harvest Depth | Deeper surf zone, 4–8 m |
| Shell & Meat | Imposing angular white shell with pale straw bands; long pearl-white tongue, deep ochre body |
| Meat-to-Shell Ratio | >30% |
| Grades | Standard ~8–10 pcs/kg · Large ~5–8 pcs/kg |
| Size Range | 70–80+ mm |
| Formats & Shelf Life | Loose-Live · MAP-Live (1kg, 6-day shelf life) · Frozen IQF (1kg, 2-year shelf life) |
Spec sheet PDF in production, available on request.
Raw, shucked, cooked, plated and packed. 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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