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Razor Clam | Frozen Razor Clam Meat (Bivalve Mollusc) | IQF/BQF — Easyseafood

Razor Clam (蛏子 / 竹蛏)

Razor Clam is a frozen shellfish product made from the meat of elongated bivalve molluscs (razor clams) — the shell is opened, the meat is removed, purged of sand, washed, graded, and frozen. Supplied as shelled meat (most common for export), either raw or pre-cooked (boiled), and frozen by IQF (free-flowing, individual pieces) or BQF (glazed block).

A lean, sweet, firm-textured clam prized across Asian and European cuisines, it is a versatile ingredient for stir-fries, soups, steamed dishes, braised plates, and hot-pot.

What Is a Razor Clam?

A razor clam is a bivalve mollusc (family Solenidae / Pharidae) named for its long, straight, razor-like shell. Major traded species include:

Sinonovacula constricta — Chinese razor clam (缢蛏), mostly farmed in China

Solen strictus — Japanese razor clam (竹蛏), wild or cultured

Ensis spp. — European / American jackknife clams (e.g., Ensis siliqua), typically wild-caught (Ireland, Spain)

It is not a fish, not a crustacean (shrimp/crab/lobster), and not a cephalopod (squid/octopus) — it is a bivalve mollusc, and the only allergen that must be declared for the plain frozen meat is Mollusc.

Key Features

True bivalve mollusc — elongated razor clam, not round clam, not squid/octopus

Clean & ready — shelled and de-sanded (purged) so it cooks without grit

Raw or pre-cooked — raw frozen meat, or boiled/cooked meat (IQF) per spec

Flexible freeze — IQF (free-flowing) or BQF glazed block

Wild or farmed origin — S. constricta (China, farmed) / Ensis (Europe, wild) per availability

Long shelf life — 24 months frozen (unopened, −18 °C or below)

Applications

Asian stir-fries (garlic/ginger razor clam), braised and steamed dishes

Soups, chowders, and hot-pot / shabu-shabu ingredients

European preparations — grilled a la plancha (Spanish navajas), or raw as sashimi-style hoe (Korea)

Retail packs for home cooking and foodservice

Certifications & Packaging

Certifications: HACCP, BRC, HALAL, ISO 22000; FDA registration available on request. MSC available on request for wild-caught origin; ASC available on request for farmed origin (S. constricta) — matched to the sourcing fishery, not a blanket claim.

Packaging: retail packs (e.g., 8 oz / 16 oz / 2 lb / 3 lb) or 1 kg retail bag; bulk 10 kg carton, 7 / 15 kg IWP/IVP carton, or woven bag. Poly-lined, reefer-export ready

Allergen note: Mollusc (bivalve) only for the plain frozen meat. Cross-contact advisory applies if processed in a facility handling crustaceans/fish/cephalopods — declare per site HACCP.

Storage & Thawing

Store at −18 °C or below.

Thaw under refrigeration or in cold water; drain before cooking.

Cook thoroughly; avoid repeated thawing to preserve texture.

FAQ

A. Procurement / Trade

A1. What is the MOQ and lead time? MOQ is typically 1 × 20'FCL (~8–12 MT, retail packs / 1 kg) or 1 × 40'FCL (~18–22 MT, bulk). Lead time ~20–37 days after order confirmation, subject to species, cooked/raw spec, and seasonal supply (peak season April–June and September–December).

A2. Can you customize size, cooked/raw, and glaze? Yes. Size grade (by count per lb or length), raw vs pre-cooked (boiled), and glaze % (0% / 10% / 20%, i.e., 100% / 90% / 80% net weight) are all customizable to spec.

A3. What incoterms and payment terms do you offer? Common incoterms are FOB / CFR / CIF. Payment is typically T/T (30% deposit, 70% against B/L copy) or confirmed L/C at sight for new accounts.

B. Documents / Compliance

B1. What documents accompany each shipment? Commercial Invoice, Packing List, Bill of Lading, Health Certificate, Certificate of Analysis (COA), HALAL (if applicable), Certificate of Origin, and aquaculture/harvest documentation (farm license for S. constricta, catch area for wild Ensis). EU-bound cargo requires an EU shellfish health certificate where applicable.

B2. Is HALAL certification available? Yes — HALAL is available from a recognized certifying body, matched to the destination market. Confirm at order time.

B3. How do you handle traceability and food-safety compliance? We provide lot/trace codes, farm/harvest and processing records, and sanitary certification, with pre-shipment document reconciliation. As filter-feeders, razor clams are sensitive to biotoxin (HAB) events — we supply harvest-area and sanitary controls and screen against closures to protect buyers.

C. Specs / Logistics

C1. What species and sizes are supplied? Species: Sinonovacula constricta (Chinese, farmed), Solen strictus (Japanese), Ensis spp. (European/American, wild) per availability. Common size grades: 10–20, 20–30, 30–40, 40–50 pcs/lb; or by length 3–5 cm / 5–8 cm per piece; or 21–30, 31–40, 51–60 pcs/lb for Solen strictus.

C2. What glaze and net weight apply? Glaze options: 0% (100% net weight), 10% (90% N.W.), 20% (80% N.W.). Net weight is declared per pack; glaze % is printed on the label.

C3. What packaging and shelf life apply? Retail packs (8 oz / 16 oz / 2 lb / 3 lb) or 1 kg bag; bulk 10 kg carton, 7 / 15 kg IWP/IVP carton, or woven bag. Shelf life is 24 months at −18 °C (unopened). HS code: 0307.72 (frozen clams).

D. Technical Clarification

D1. Is it sold shelled or in-shell, raw or cooked? Most export trade is shelled meat, either raw frozen or pre-cooked (boiled) IQF. In-shell frozen is available on request. Specify cooked/raw and shelled/in-shell at order time.

D2. Wild or farmed — which certification applies? It depends on origin. Farmed Chinese S. constricta supports ASC on request; wild European/American Ensis supports MSC on request. HACCP/BRC/HALAL/ISO 22000 are standard regardless. We match the cert to the actual fishery rather than applying one claim to all.