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Nutritious Shellfish-----Surf Clam

- Jun 30, 2017 -

  The surf clam, of Spisula solidissima, is native to the oceans off the coast of the eastern United Stated, running from Maine to North Carolina. Also called the Atlantic surf clam, skimmer, hen clam, and bar clam. This clam is harvested year-round. Bar clams are the largest clams to grow on the Atlantic coast. It has also been introduced and farmed in Hokkaido, northern Japan. Surf clams are known for their delicate, sweet taste.

                                          带壳.jpg

 

  8,000 tonnes are caught in Japan every year. 94% of fresh/live Surf Clams are collected in Hokkaido, Aomori, Fukushima and Miyagi Prefectures.

About 4,000 tonnes are imported frozen from Canada.

                                         sashimi.jpg

 

  They are popular dried, in soups or cooked with vegeatbles and rice.

                                         汤.jpg

  

  Their “tongues” can be appreciated as sashimi, but are most popular lightly poached and cooled down.

                                         北极贝刺身.jpg

                        

  That is the way they are usually processed before being served as sushi nigiri, either straight, or with a few small incisions for better effect!

                                         寿司.jpg

 

  Recipes

  Savoury Crepes with Arctic Surf Clams

                                        薄饼.jpg

  Ingredients

  250g Arctic Surf Clams (cut into strips)
  1 tsp extra virgin olive oil
  1 tbsp mayonnaise
  3-6 green onions
  pinch of salt and pepper to taste

 

  Crepe batter

  1 3/4 cups all-purpose flour
  1 tbsp sugar
  2 cups milk
  1 egg
  1/3 cup vegetable oil
  5 tbsp butter, melted, plus more for pan

 

  Method

  1.    Mix flour and sugar in a bowl. Slowly whisk in milk, egg, 
         vegetable oil, and butter.
  2.    Heat pan over moderate heat, lightly brush with butter.
  3.    Pour a spoonful of crepe batter into the center of the 
         hot pan.
  4.    Flip over after 20 seconds until both sides are lightly 
         brown, repeat for the remainder of the crepe batter.
  5.    In a bowl, mix olive oil with Arctic Surf Clams, add salt 
         and pepper to taste.
  6.    Arrange clams on each crepe, roll up the crepe and tie 
         with a stem of blanched green onion around the middle.

 

  Plating

  Arrange the crepes on a serving plate, drizzle with Mayonnaise and serve.

 

  Mexican Salad with Arctic Surf Clams

                                        tapas.jpg

  Ingredients

  250 g Arctic Surf Clams (cut into halves)
  1 cup avocado (sliced)
  1 cup mango (sliced)

 

  Salsa

  1/2 cup onion (diced)
  1/2 cup tomato (diced)
  1/2 cup cilantro (chopped)
  2 tbsp jalapeno pepper (diced)
  3 tbsp lime juice
  1 tbsp Japanese sweet cooking wine
  1/2 tsp salt
  1/2 tsp black pepper
  1 tbsp vegetable oil

 

  Method

  1.    Combine all the salsa ingredients in a large bowl, whisk 
         well.
  2.    Cover with plastic wrap and set aside to marinate for 30 
         minutes.

 

  Plating

  Put salsa in a serving glass, add fresh mango and avocado then place.
  Arctic Surf Clams on top.  Sprinkle with chopped cilantro and serve.



  

  If you like surf clams, how about try our Seasoned Surf Clam With Mayonnaise?

  Delicious surf-clam with mayonnaise, plus fresh capelin roe, present a good taste snack.

  http://www.sushiseafood.com/other-seafood/using-the-canada-material-surf-clam-seasoning.html

                                       调味北极贝沙拉.jpg


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