Wild-Caught White Shell Clams (5 Lb)

Clam lovers will jump for joy while filling their freezer with our wild caught white shell clams. If you’re itching for a day at the beach, it’s time to pull out that saute pan, melt some butter, and pull the clams out of the freezer. Pick up a fresh baguette from the local bakery, and you’ll have a perfect evening meal in just a few minutes. You’ll find small, single-pound packages of clams at most markets and stores, but not at Wholey. We don’t play around with flavor, so expect our enormous five-pound package to set you up for a season filled with sumptuous clam flavors.

Wild-caught white shell clams give a lot of flavor without asking for much prep work in return. One of our favorite ways to serve this delicacy is steamed with garlic butter and wine, and it couldn’t be an easier weeknight meal. To get started, thaw the wild-caught white shell clams, then soak them for about 20 minutes in fresh water. This allows the clams to get rid of any sand that might be caught in the shell. Now rinse and steam. Run the clams under water to get rid of that extra sand. Then, in a large saute pan on medium heat, melt about three tablespoons of butter and add minced garlic. Cook until fragrant. Add lemon juice and your preferred wine to taste, though we recommend about one cup per four servings. Chardonnay is a great wine pairing for these white shell clams, but for celebratory meals consider substituting Champagne. Let the sauce come to a boil, then add clams and another three tablespoons of butter. Cover and cook for about eight minutes or until the clams have opened. Serve with some crusty bread to soak up all that saucy goodness.

White shell clams are a meal you’ll never regret. Their luxurious flavor and texture will have you wanting more, so stock your freezer with premium clams from Wholey. We’re always striving to bring you the best meat and seafood, and we’re not happy if you’re not happy. For any questions or concerns, contact our excellent customer service team at customerservice@wholey.com.