Clams (Littleneck)

New Zealand, Wild

Clams

Littleneck Clams

  • Latin name: Austrovenus Stutchburyi
  • Other names:
  • New Zealand: Cockles, Southern Cockles, Clams
  • Maori Names: Tuaki or Tuangi
  • USA: Littleneck Clams
  • New Zealand Littleneck clams, have been exported into the United States for over twenty years. These carefully managed wild stocks are harvested in the brilliantly clear unpolluted waters of our Southern Pacific Ocean, on the Otago coast.

  • How the harvest takes place:

    Southern Clams’ unique wild-stock rotational harvesting system uses a ‘body dredge’ in the water. Body dredge harvesting uses a light dredge with a ‘riddling’ basket pulled by each harvester. Body dredging is a ‘wet’ harvesting system, and the process causes less damage to shellfish and is gentler on the habitat. All unwanted material brought in with the harvest, including dead shells, other shellfish species (small numbers of pipi, oyster, mussels, for example) seaweed, sand, and any undersize or unwanted grade clams, are returned to the bed. Up to eight harvesters and two or three small vessels work in shallow water over the beds for two or three hours. Harvests (which usually take place six days a week) are timed according to the tides, and market demand.

    All harvesting, processing and packaging operations comply with the New Zealand government, USFDA and EU standards.

  • Nutrition (per 100 g):

    Calories 46; Cholesterol 30 mg;
    Protein 7.6 g; Iron 5 mg; Fat 0.9 g;
    Sodium 716 mg; Omega 3 0.1 g;
    Calcium 51 mg;

  • Storage:
    Kept in a well-drained container, clams will remain fresh 12 days from harvest if kept chilled in a high humidity container at 36-39 degrees Fahrenheit. They should not be held in fresh water or in contact with ice.

  • Recipes:
    www.nzclams.com/recipes.php

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