Much like Bluff Oysters, growing in the cold, clear waters of the lower South Island make for fantastic quality shellfish. Unlike Bluff Oysters, the clams are harvested year-round. The Littleneck Clams in Otago are analogous with the vongole harvested in the Mediterranean Sea, a delicacy famed for its use in French and Italian Cuisine. Clams are often incorrectly called cockles, as they were described by Captain Cook, who saw the resemblance to the common European Cockle.
Southern Clams has developed a shellfish sanitation programme to be certain of the safety of our product. Weekly monitoring for biotoxins in the clam flesh, and phytoplankton in the harvest waters and monthly testing on the water’s bacteriological status.
Most Kiwis have memories digging up clams in the coastal waters while younger, and the appreciation of clams as part of an everyday diet is increasing in New Zealand. Factors such as eating locally, a willingness to experiment with a wider range of cuisines and the increasing costs of other proteins has seen an increase in demand domestically by 24% in 2021 compared to 2020. They can be found in over 200 supermarkets, fishmongers, and restaurants nationwide.
Storage
Kept in a well-drained container, clams will remain fresh 12 days from harvest if kept chilled in high humidity at 2-4°C. They should not be held in fresh water or in contact with ice.
Cooking
Clams are sold live and need to be prepared with care. Before cooking they need to be cleaned for there’s nothing worse than biting into sand while eating your dish. Give the clams a thorough scrub under running water, to remove any external sand. Discard any shellfish which gape and do not respond when tapped.
Place the washed clams in a large pot over high heat, cover and steam until all shells are open. Shake the pot once or twice during cooking or move the clams around with a wooden spoon. This should only take a few minutes, as clams need very little cooking if they are to remain tender. Keep the juices and strain or decant before using. Clams being naturally salty, there is no need to add salt.
With winter coming, try Southern Clams Littleneck Clams in a Clam Chowder, or find other recipes on our website at www.nzclams.com.
