Live Canadian Manila Clam
Wild caught live Manila Clam, imported by air from Canada. Sweet, clean and meaty.
How to cook Live Canadian Manila Clam
Canadian Manila Clam is perfect for vongole pasta, steaming with butter & garlic, hotpot and Asari soup.
Live Canadian Manila Clam Customer Review (View Video)
“Super fresh and yummy, sweet, huge, guests impressed by the plump and juicy clams, best quality seafood!”
Pack Size: 1 kg
*Product images are for illustrative purposes only and may differ from the actual product.
*Prawns breathe using gills, which makes them extremely vulnerable to death once they are out of our water tanks. Hence, we are unable to guarantee 0% mortality rate (Even for orders packed with water and oxygenated).
How to Clean & Tenderise Live Abalone (View Video)
Use a knife to gently pry the abalone meat from the shell. Trim off the dark brown liver & dark curly edges. Scrub it with a clean toothbrush. To tenderise the abalone, gently pound both sides with a mallet or back of large spoon. Stop when it feels noticeably softer to the touch. Cook as desired.