Cloudy Bay Clams Storm

Harvested in the deeper regions of the surf zone, 4 to 8 metres, the imposing Cloudy Bay Clams Storm Shell has a distinctive angular shell which is white with pale straw coloured bands. The smoother deep cupped shell holds a clam which is almost two separate parts – a long pearl white tongue and a deep ochre coloured body. With a total meat to shell ratio of more than 30%, the Storm Shell is unique in the world of shellfish. Ideal for use in single serves on the half shell or alone as meat and tongue, the Storm Shell is versatile, interesting and unique.

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About Cloudy Bay Clams

紐西蘭雲霧之灣 Cloudy Bay

Storm Bay comes from the Bay of Clouds located south of Marlborough in the northeast of New Zealand's South Island. It is a natural and unpolluted pristine coastal waters where the aborigines of New Zealand live.

衝浪貝 Surf Clams

Storm clam is a New Zealand surfing species that grows in the turbulent surfing area. It is a local native shell species and a unique coastal delicacy. In order to maintain the environment and ecology, the New Zealand government stipulates an annual limitfishing for surf clams.

急凍保存野生海洋風味

After New Zealand storm clam is caught by fishermen, it is immediately packed into food-grade packaging materials, kept fresh at low temperature throughout the process, and quickly frozen at low temperature on the production line; the wild ocean flavor and crisp texture are preserved by low temperature quick freezing.

大海純淨鮮美滋味

The seabed is rich in nutrient resources, coupled with the rapid and active water flow in the Bay of Clouds, the meat has excellent quality and taste. The meat is sweet, crisp, tender, delicious and elastic, and the juice exudes the pure taste of the sea. Shells can be easily opened with just a normal table knife.

貝唇如鮑魚清甜爽脆富有扇貝香
貝體滋味濃郁如海膽和龍蝦

Half-cooked dishes can best show its unique deliciousness. Please pry open the shells after thawing, and take the shellfish and blanch them for 10-20 seconds before eating and tasting the original taste. Original flavor not enough? Garnish with diced onion, lemon, red wine vinegar and other condiments for a refreshing and textured appetizer!

It is also suitable for grilling, steaming and other cooking methods. Or use olive oil, butter, minced garlic, and white wine to simmer for 3 minutes in a quick pot to become a pot of storm scallop appetizer with rich flavor and warm stomach. Remember to dip the fresh and sweet soup at the bottom of the pot and eat it together!

The recommended wine pairing is the lively Blanc Cliff Sauvignon Blanc, which has a rich, crisp fruity acidity that goes well with shellfish; the clear and light quality of the wine, and the freshness, sweetness, and tenderness of storm clams seem to be born of each other. Local food and local wine, this pairing reveals the same delicacy.

紐西蘭風暴貝

Cloudy Bay Clams Storm 1kg

Quickly frozen alive, a single piece is as big as a palm, about 6-8 pieces in a single pack of 1kg.

The whole package should be refrigerated and defrosted, or soaked in 1% salt water after unpacking to thaw; or put in the refrigerator freezer to thaw slowly one day before use.

Cloudy Bay Clams Storm

About Cloudy Bay Clams

貝唇如鮑魚清甜爽脆富有扇貝香 貝體滋味濃郁如海膽和龍蝦

Don't Be Shellfish

貝唇如鮑魚清甜爽脆富有扇貝香
貝體滋味濃郁如海膽和龍蝦

Don't Be
Shellfish