{"title":"Shellfish \u0026 Clams","description":"\u003cp\u003eLive scallops, golden clams and shucked razor clams for steaming, baking and stir-frying.\u003c\/p\u003e","products":[{"product_id":"wild-razor-clam-meat","title":"Wild Razor Clam Meat, Hand-Shucked","description":"\u003cp\u003eDeep-water razor clams are opened by hand and stripped of grit so only the plump, ivory meat reaches your kitchen. Each piece is thick, glossy and sweet, with a clean sea finish that needs almost nothing added.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand-shucked from wild clams measuring over 12 cm\u003c\/li\u003e\n\u003cli\u003ePurging and grit removal completed before packing\u003c\/li\u003e\n\u003cli\u003eNaturally high in protein and zinc\u003c\/li\u003e\n\u003cli\u003eHACCP-certified, export-grade handling\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — 3 minutes over high heat, finish with seasoned soy and hot oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and glass noodle\u003c\/strong\u003e — steam 5 minutes over a bed of noodles\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlash-fry\u003c\/strong\u003e — 30 seconds with ginger and spring onion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroth\u003c\/strong\u003e — simmer 3 minutes with ginger, finish with white pepper\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eFreeze on arrival at -18°C for up to 12 months. Thaw in the fridge and cook within 24 hours.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343264051263,"sku":null,"price":59.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/wild-razor-clam-meat-1.jpg?v=1793329142"},{"product_id":"live-scallops-in-shell","title":"Live Scallops in Shell","description":"\u003cp\u003eHarvested and packed the same day, every shell arrives with its round, pearly adductor muscle and bright coral skirt still in place. The meat is sweet, springy and clean, with the faint mineral note that only really fresh shellfish carries.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSame-day harvest and packing for peak freshness\u003c\/li\u003e\n\u003cli\u003ePlump, round muscle with a full coral skirt\u003c\/li\u003e\n\u003cli\u003eFarmed in clean water, grit-free and ready to cook\u003c\/li\u003e\n\u003cli\u003eInsulated box with gel packs, dead-on-arrival cover included\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic and glass noodle steam\u003c\/strong\u003e — 5 minutes, finish with hot oil\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCheese bake\u003c\/strong\u003e — top with mozzarella and bake at 200°C for 8 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlain steam\u003c\/strong\u003e — 4 minutes, serve with ginger and vinegar dip\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePan-sear\u003c\/strong\u003e — shuck, pat dry and sear 2 minutes a side\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep at 0–4°C and cook within 48 hours. To keep longer, shuck the meat and freeze for up to 3 months.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343278436415,"sku":null,"price":49.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/live-scallops-in-shell-1.jpg?v=1793329150"},{"product_id":"golden-yellow-clams","title":"Golden Yellow Clams, Live","description":"\u003cp\u003eWild-harvested from clean coastal beds, these clams arrive with heavy golden-brown shells and fat, meaty bodies inside. Careful purging keeps the grit out, so the liquor they release tastes of the sea rather than sand.\u003c\/p\u003e\n\u003ch3\u003eAt a Glance\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eWild-harvested from clean coastal waters\u003c\/li\u003e\n\u003cli\u003eLarge, plump bodies in heavy patterned shells\u003c\/li\u003e\n\u003cli\u003ePurging completed to keep sand and grit to a minimum\u003c\/li\u003e\n\u003cli\u003eDelivered under strict cold chain in breathable packaging\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCooking Ideas\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eStir-fry\u003c\/strong\u003e — high heat with chilli, garlic and spring onion\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSteam\u003c\/strong\u003e — with rice wine and ginger until the shells open\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSoup\u003c\/strong\u003e — simmer with tofu and coriander for a clean broth\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHot pot\u003c\/strong\u003e — drop in at the end and lift out as they open\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage\u003c\/h3\u003e\n\u003cp\u003eKeep chilled at 0–4°C, covered with a damp cloth, and cook within 48 hours. Discard any shell that stays shut after cooking.\u003c\/p\u003e","brand":"Deepwater Seafood","offers":[{"title":"Default Title","offer_id":44343284662335,"sku":null,"price":27.9,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0688\/3504\/9535\/files\/golden-yellow-clams-1.jpg?v=1793329154"}],"url":"https:\/\/jgranow.shop\/collections\/shellfish-and-clams.oembed","provider":"JOSEPH GRAY","version":"1.0","type":"link"}