Country of origin: Malaysia
Other names: Huey La / 花啦
Flower clams are meatier and sweeter compared to other clams, and are low in fat and high in protein. Dishes that tend to be cooked with them are with pasta, risotto, chowder, or you can even stir-fry or steam them.
For online delivery, if we leave it all alive with no ice, some will open up and die by the time we reach you, leaving a bad odour. Those that remain closed after being exposed in heat are the dangerous ones that are no longer fresh, hence while they are alive we pack them with ice to preserve their freshness.
1) Prepare a bowl of cold to room temperature water
2) Add salt and soak the clams for at least 20mins.
3) Repeat with a 2nd bowl of salt water in cold to room temperature water until no sand sediments can be found at the bottom of the bowl.
4) Ready to cook!