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Storm Shell

Storm Shell Clams

With Soy and Ginger Dressing
15 min Easy Serves 4

Ingredients

  • 1 kg Cloudy Bay Clams Frozen Storm Shell Clams
  • 50 ml soy sauce
  • 5 ml sesame oil
  • 1 lime, juiced
  • 1 knob ginger, finely grated
  • Drizzle of peanut oil
  • 1 chilli, finely chopped (optional)
  • Handful of chopped coriander

Method

  1. Place a large, heavy-based pot with a tight-fitting lid over medium-high heat. Add a small splash of water, then add the Storm Shell Clams and cover immediately.
  2. Steam the clams, gently shaking the pot occasionally, until the shells have opened and the clams are cooked through.
  3. Meanwhile, combine the soy sauce, sesame oil and lime juice. Stir through the grated ginger, peanut oil and chilli.
  4. Once the clams have opened, remove from the heat and reserve some of the natural clam juice from the pot.
  5. Stir a small splash of the reserved clam juice through the soy, ginger and lime dressing to add depth and enhance the natural flavour of the Storm Shell Clams.
  6. Transfer the Storm Shell Clams to a serving dish and spoon the dressing generously over the clams.
  7. Finish with chopped coriander and serve immediately.
The Storm Shell Clam
The Clam

The Storm Shell Clam

Deep-water surf clam with a clean, sweet flavour and a firm bite, the raw-bar and broth specialist of the collection. Available frozen and MAP-live, kitchen-ready.

Meet the Storm Shell
From our waters to your kitchen

Cook With Our Clams

Loose-live, MAP-live, blanched and IQF formats, delivered kitchen-ready with weekly availability updates.

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