Surf Clams (live)
Spisula solidissima
You can taste the waves of the Wild Atlantic Way by just looking at these…
FLAVOUR: Salty and Sweet TEXTURE: Firm and Meaty
ORIGIN: Galway Bay, Caught by Dredge.
SUSTAINABILITY: Eat More (more info)
COOK IT: Steam, Stew
STORAGE: In your fridge 2 days. Suitable for home freezing only once cooked.
One pack costs: €5.00
STILL SWIMMING! - Check back soon
Clams are difficult enough to come by in Ireland, with many restrictions on harvesting a number of species. But thankfully…, we can still enjoy a steady resource of those delicious small White Clams also known as “Venus clams” (about the size a €2 coin).
Caught locally in Galway Bay, our Surf Clams are available “nearly” all year round. Willie Nolan, the man who harvests those, is the only dedicated Clam fisherman in Galway Bay. He has been fishing clams for many years, and is well aware that being too greedy one year, will be paid for in following years. To avoid this, he self regulates his fishing and maintains the stock to an optimum.
How to Cook It
Check out Vinny’s “Manhattan Style” clam chowder recipe here!
Or for some tasty Surf Clam recipes head over to your favourite search engine (Google, Bing, DuckDuckGo) and try popping in some of these suggested ingredient combinations:
Linguine+Clams —– Clams+Chorizo —– Clams+Casino
You will get a great list of search results at all different skill levels.
Find one you are comfortable with. Cooking should be enjoyable!
Storage Information
All shellfish must be consumed or cooked while they are still alive. The rule is simple: Any open shells must be discarded (very fresh shellfish may open up while still being alive, before discarding any open ones, give them a second chance… and a gentle tap, if they start closing! there is life! for the time being….). Survival of Shellfish depends on the time of the year, etc…
