Well known for their beautiful clean looking shells, our supplier prides themselves on having some of the best purging technique to try and rid the clams of all possible sand. These wild clams are of superior quality making them fit for Japanese clientele who one would say are very well educated on seafood and quality.

There are many different ways that clams can be prepared and this changes from region to region. We believe that the simplest way to prepare clams is to heat oil, garlic, coriander, white wine and bring to a boil. Add the clams once pot is on the boil, cover and bring down to a medium heat. Once the clams have opened drizzle with the cooking sauce and season with lemon juice , salt and pepper. Garnish with coriander and lemon.

Although the clams do not have an actual status or label such as MSC or ASC. Catch records are monitored very closely by the Mozambique government and strict quotas are issued.  One thing that can be said about sustainability is that since the clams are fished by hand the amount of bycatch is low to none. This fishing technique does not cause any damage to the benthic species or the benthic environment.