Plump Fresh Shelled Clam Meat

Clam meat taken out of the shell: plump, creamy-white bodies with the dark, ridged siphon tips still attached, each one glossy and firm rather than watery. The flesh is opaque with a slight translucence at the edges, the way freshly shucked clam meat looks before it goes anywhere near heat.

Because it is already shelled it goes straight into the pan. Steam it with ginger, scallion and a splash of rice wine, stir-fry it hard and fast with garlic and chilli, or drop it into a seafood soup or a bowl of noodles right at the end. Keep the cooking short — clam meat tightens and turns rubbery if it is left on the heat.

• Shelled clam meat with siphon tips
• Plump, firm and creamy white
• No shucking needed
• Steam, stir-fry or add to soup

Keep frozen at -18°C or below. Thaw in the refrigerator and cook thoroughly before eating.