Click to zoomWhite Clams (Wild, Cooked, Shell-on, Frozen)
What it is
Small wild white clams in the shell, cooked before freezing. Sweet, salty, tender meat, and the shells make any pasta dish look like a restaurant plate.
How we handle it
Frozen cooked and sold by weight from the freezer. No purging or scrubbing needed.
How to cook it
Warm them through in a garlic and white wine broth and toss with linguine, or drop them into a chowder at the end. Clams and Linguine.
Good to know
Cooked frozen clams give up less liquid than live ones, so season the broth a little more assertively than you would with fresh.