Chef-crafted dishes built around each species, from the raw bar to full-flavoured broths. Filter by clam species below.
Watch our clams go from the half shell to the pass: technique, timing and plating from working professional kitchens.
Surf clams through the pasta station, from the pan to the pass.
Each recipe is matched to the clam it suits best: Storm Shell for the raw bar, Tuatua for full-flavoured dishes, Diamond Shell for the pan.
Thin-sliced clam lightly cured in yuzu, lime and rice wine vinegar, finished with chives and yuzu-zest sea salt.
A proper roux-based chowder: clam juice and fish stock, cream and nutmeg, finished with mascarpone.
Steamed open in their own juice, spooned over with a soy, sesame, lime and fresh-ginger dressing.
Clams steamed open in dashi, ladled over ramen noodles with white miso, nori and sesame.
Wok-tossed with garlic, ginger, Shaoxing wine and spring onion. Thirty seconds under the lid and straight to the table.
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Simmered open in white wine with smoked paprika, cherry tomatoes and torn basil. Serve with fresh bread for the juices.
Coconut milk infused with lemongrass, ginger and kaffir lime, the clams steamed open in the broth.
Blanched Diamond Shells and their brine tossed through linguine with garlic paste, chilli oil and zucchini ribbons.
Live clams steamed 30–40 seconds in a miso, soy and mirin pan sauce with lemon, lime, wakame and gai lan. As featured in Cuisine Magazine.
Petite clams tossed through blooming XO sauce with Shaoxing wine, ginger and spring onion, smoking-wok fast.
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